Big mistake. Tink about it. Why did you pay such a high premium for extra virgin in the frst place? It was to get all those spectacularly healthy olive polyphenols, in virgin condition, undamaged by heat or chemicals. So why in the world would you take this delicate, carefully prepared oil, just dripping with delicate compounds that you paid a lot of money for, and then heat it to a high temperature, which is basically guaranteed to destroy most of what you paid for? Doesn’t make much sense, does it?
Cooks and chefs have a term for the temperature at which oils begin to be