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2. Olive oil - Wikipedia

   en.wikipedia.org/wiki/Olive_oil

   Extra virgin olive oil is mostly used raw as a condiment and as an ingredient in salad dressings. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing. When extra virgin olive oil is heated above 210–216 °C (410–421 °F), depending on its free fatty acid content, the unrefined particles within the oil are burned.

3. How to know if the olive oil you’re buying is actually good ...

   www.aol.com/know-olive-oil-buying-actually...

   Extra virgin olive oil is the healthiest version because it’s cold-pressed only once without high heat or chemical solvents. The special processing helps extra virgin oil retain its nutrients.

4. The 8 Best Olive Oils, According to Chefs

   www.aol.com/lifestyle/8-best-olive-oils...

   Some define the oil as extra-virgin, pure, or refined. Others point to where the oil was harvested. Pro tip: Olive oils have a best-before date, so check your bottle to see when it was harvested.

5. Have Olive Oil In Your Pantry? Here's What Extra Virgin ...

   www.aol.com/lifestyle/olive-oil-pantry-heres...

   Olive oil is one of the most common cooking oils in American kitchens, but few people know the difference between extra virgin and other varieties. Here's everything you need to know.

6. Template:Smoke point of cooking oils - Wikipedia

   en.wikipedia.org/wiki/Template:Smoke_point_of...

   Refined. 220 °C [13] 428 °F. ^ Specified smoke, fire, and flash points of any fat and oil can be misleading: they depend almost entirely upon the free fatty acid content, which increases during storage or use. The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol ...

7. Olive oil acidity - Wikipedia

   en.wikipedia.org/wiki/Olive_oil_acidity

   As defined by the European Commission regulation No. 2568/91 and subsequent amendments, [1] the highest quality olive oil (extra-virgin olive oil) must feature a free acidity lower than 0.8%. Virgin olive oil is characterized by acidity between 0.8% and 2%, while lampante olive oil (a low quality oil that is not edible) features a free acidity ...