forum: Food & Drink

#1 Thu 29 Aug 13 6:39pm


Member since Tue 27 Aug 13

Cooking with olive oil

Hi Jamie. I have a question for you that has intrigued me for quite some time. I have been led to believe that it is dangerous to cook with olive oil on the basis that it turns rancid when pressed, heated to relatively low cooking temperatures or even in a light coloured bottle on a supermarket shelf. In short, everything points towards this brilliant cold dressing turning into lethal trans-fat when expose to heat and light. If this is true - and there seems to be a wealth of evidence to support this - why do so many chefs still cook with it? I would rather get your take on this than any other chef I know because I have not seen anyone who is more aligned to my genuine passion for healthy food. Hope you can help? Rob.

    Likes (0)