When a recipe calls for EVOO, or even EXTRA EXTRA virgin olive oil which do you use?
Some of the lables on the olive oils in the grocery stores state EVOO while others will say best for saute/fryiing and others state for salads and dipping.
So how do I know when the label simply states Extra Virgin Olive Oil. What makes it for frying and what makes it best for raw eatting/use?
Is it color? and sometimes it is canned, (1 gal) how can I know what the color is if tht is the clue.
You can't get a sample taste, and even if I did, I wouldn't know what it was I was tasting for.
So what are your thoughts on using the best oil for the job????