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Fry Your Eggs In This

Something to remember about olive oil is that it varies as much in taste and texture as wine. And it affects taste of eggs and other products as well.

If you have an all olive oil/balsamic vinegar store near you, it's worth a visit.

I really like olives, so I try to get oil with lots of flavor. I use it in salads and such, so it adds flavor to those as well. I'd use it to fry but that's unhealthy.
 
I really like olives, so I try to get oil with lots of flavor. I use it in salads and such, so it adds flavor to those as well. I'd use it to fry but that's unhealthy.

The store I buy from is part of a loosely tied group. A one price, two product store. $10, 20, 30 quarter, half, whole liter. Oil and balsamic. I'd bet there is one in Miami.
 
I love olive oil tasting. Greek olive oils are some of my favorites. I love the intensity.

Each of the olive oil producing countries and regions have their own best of. Because of corrupt practices, Spanish, Italian, French and Greek are difficult to trust for purity. All having histories of blends with lower quality and unrelated oils. Tunisia is the third largest olive oil producer. Some its vines have been active since before Roman times. They export from different regions a number of unfiltered and very robust oils which sell at reasonable prices. TJ's labels one with their own brand, a gem often overlooked, but getting harder to keep in stock because of mouth to mouth recommendations.

Yup, bouillabaisse. My preference, very lemony.
 
Pan frying, temp whatever someone happens to use. Which do you suggest?

All conversation between you and I just ended. There is nothing wrong with frying using olive oil or any other oil if done properly. Stop lying to people you don't know. Any lipid at its burn point produces toxins.
 
Each of the olive oil producing countries and regions have their own best of. Because of corrupt practices, Spanish, Italian, French and Greek are difficult to trust for purity. All having histories of blends with lower quality and unrelated oils. Tunisia is the third largest olive oil producer. Some its vines have been active since before Roman times. They export from different regions a number of unfiltered and very robust oils which sell at reasonable prices. TJ's labels one with their own brand, a gem often overlooked, but getting harder to keep in stock because of mouth to mouth recommendations.

Yup, bouillabaisse. My preference, very lemony.

Costco vintage is one brand that is quite tasty and fairly priced. It always passes the purity tests. The down side is quantities are limited and it sells out quickly. Source seems to vary by year. Tuscan or Spanish.
 
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Costco vintage is one brand that is quite tasty and fairly priced. It always passes the purity tests. The down side is quantities are limited and it sells out quickly. Source seems to vary by year. Tuscan or Spanish.

The Tuscany region grows olives with a more grassy, herbal aroma and flavor. Spanish olive oils are more fruity and robust. Spain has worked hard to improve the quality of its olive oil, and I think it is paying off. Like Tunisia, some of the oldest trees, thousands of years, still producing. There's horticultural debate as to whether olives are grown on trees or vines cultivated to look like trees. I'm not sure I understand that. It's like the debate over whether or not fig trees are really trees, or a prehistoric fern? Like I should care, as long I get to enjoy a quality fresh fig with some soft cheese and wine on a summer afternoon while watching nubile young girls parade along the pool at the club in their swimsuits, and getting smacks in the head from my wife, daughters, daughter in laws, and all other adult women with hands. Yes, the simple pleasures?

Costco does get some good stuff, seasonally available.
 
All conversation between you and I just ended.

Great, I could use less douchebaggery.

There is nothing wrong with frying using olive oil or any other oil if done properly. Stop lying to people you don't know. Any lipid at its burn point produces toxins.

Canola and avocado have critical temps much higher than olive. The general temp at which eggs are fried, let alone most people using a much higher temp, will convert olive to bad fat and not canola or avocado. Why can't you recognize that?

For all the minutia you espouse, the bottom line is any nutritionist or experienced person will recommend one fry with canola or avocado. Yes, one can fry on a low enough temp to use olive oil, but doing so is very rare and specific to certain dishes. It does not apply to eggs, at least not for the average person.

As far as missing out on the benefits of olive oil, just use it with something else. Hell, drink some if you're so worried about missing out.

Accusing someone of lying? Despecible behavior, you should be ashamed.


watching nubile young girls parade along the pool at the club in their swimsuits

Creepy.
 
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I can't say for sure because I don't remember, but doesn't the olive oil keep the butter from smoking?

No, it doesnt.

When butter burns, it is the milk solids in the butter that is burning. It does not matter how much oil you add; those milk solids are going to burn once the butter reaches a certain temp
 
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