Do you use extra-virgin olive oil or virgin olive oil to sauté?
February 3, 2013 1:11pm CST
I was sitting here thinking about this today. Do you use extra-virgin olive oil or virgin olive oil to sauté? I know that Extra Virgin olive oil is more expensive than plain Virgin olive oil so which one are you supposed to use? I always use extra-virgin olive oil for every thing that I use olive oil for. It makes me wonder if I'm wasting my money by using the more expensive oil to cook with. Typically when I sautéed vegetables or meat I use a mixture of butter and extra-virgin olive oil cook it in. So, what do you think? Am I wasting money by using extra-virgin olive oil to cook in? Or should I continue to cook in extra-virgin olive oil? What do you suggest? Which olive oil do you use to cook with? I'm so confused at this point. Have a great day and happy myLotting!!!
• United States
5 Feb 13
I always use Extra-Virgin olive oil myself mixed with the butter. I'm sure to buy it at Sam's Club in the big size or when it's buy one get one free at the grocery store in order to get the best price possible. Thanks for your comment and have a great day!!!
6 Feb 13
I had an idea that cooking with the virgin olive oils could be unsatisfactory if high temperatures are required. It's fine to use in salads and to drizzle over hot foods to serve but it breaks down or loses it's qualities somehow when it gets too hot. I could be wrong but I'm pretty sure I heard something along those lines on a cooking show.