So thanks to OzBargain, i've learned a few things about extra virgin olive oil
https://www.choice.com.au/food-and-drink/nuts-and-oils/oils/…
And although Moro may not be rated highly, i think the extra light version maybe cheaper and healthier alternative for cooking?
Either way, it's a pretty good price.
it’s better for high temperature cooking like stir-frying, shallow-frying and deep-frying?
Any type of olive oil is not good for cooking at high temperature.
Moro olive oil is very popular among the Italian community. We use normal not extra virgin as extra virgin flavour is too strong
Aldi's variant slightly cheaper at $21.99 for 3.78L. Good if you're not too fussy about Olive oil like me.
You shouldnt cook with olive oil when you heat it you change the molecules of the oil undoing all of the goodness in the oil,
It should be used for dressings and drizzling at its room temperature state,
Also being a low smoke point oil it will burn onto your pans - non stick or the otherwise and penetrate the surface, I use seasoned cast iron for all my cooking as I dont trust teflon.
Personally i use peanut oil for all my cooking as it has a high smoke/burn point
I find peanut oil has too much of it's own flavour, while soy, corn, canola and sunflower all have about the same smoke point.
Contrary to your belief, olive oil has probably similar smoke point to canola oil, most refined oil has smoke point around 200 degree or more
Spanish oil comes by sea afaik. That makes it around six weeks older, at least, than any Australian grown Olive Oil. Olive Oil, the fresher the better, it doesn't age like wine.
I've only purchased Red Island or Cobram Estate since someone pointed this out to me. Not to mention the tendancy to mix Pure Olive Oil with Extra Virgin Olive Oil and pass it off as the same thing.
https://www.epicurious.com/ingredients/why-you-should-buy-ol…
Light refers to flavour, not anything to do with nutrition or calories.