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Extra Virgin Olive Oil May Be a Waste of Money

If used to cook, it ends up tasting the same as cheaper stuff
By John Johnson,  Newser Staff
Posted Nov 17, 2010 5:06 PM CST
Updated Nov 21, 2010 7:03 AM CST
Extra Virgin Olive Oil May Be a Waste of Money
A file photo of bottles of olive oil.   (Getty Images)

(Newser) – If you're shelling out a buck per tablespoon to cook with extra virgin olive oil, you might want to think about going a cheaper route—say humble canola oil for about a dime per tablespoon. That's because it all tastes pretty much the same after being exposed to heat for a while, reports the New York Times, which conducted a cooking test for experts.

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"To get food with the green and fruity flavor of good olive oil, it seems more economical and effective to fry with an inexpensive refined oil and drizzle on a little fresh olive oil after cooking," writes Harold McGee. Fresh olive oils do have other benefits in cooking—for one thing, the fumes are healthier—but if it's a matter of taste in the finished product, it might be time to start experimenting.
(Read more olive oil stories.)

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