To roast veg with evoo

[raranah]

I know it may loose some of its nb, but it doesn't smoke in the oven and still tastes good. Someone else said its carsnogentic (ahh can't spell -learning difficulties!) But sounds like an old wives tale to me.

No I hate taste of it, sorry! Rape seed oil works well.

What is evoo?

We don't, never have.

I don't like the taste. We use (I think) rape seed too. Dh does all the cooking. I will check when I have finished my coffee.

I didn't do before I even knew about it carcinogenic.

Personally I only ever use it as a dressing.

Olive oil? It's pretty much the only oil I use so I do roast veg with it, I didn't know it was carcinogenic.

Oh, it tastes great to me raw or roasted.

EVOO= Extra Virgin Olive Oil.

And no, don't roast with it - it's too strong a taste and he smoke point is low.

EVOO - Extra Virgin Olive Oil

X post!

MTBAAFE? JCIOOFFS.

Or - must there be an acronym for everything? Just call it olive oil FFS. [For Fucks Sake].

WTF - EVOO? I though you were talking about some weird new spread or something.

Anyway the evidence is clear that you shouldn't cook with olive oil. We use lard. If you want to think its an old wives tale though then go ahead.

Rape seed oil tastes vile. I use light olive oil, not extra virgin.

Gosh, I'd never heard of olive oil being carcinogenic. I thought it was supposed to be good for you - all that Mediterranean diet stuff.

When I roast veg, I usually do it with a mix of vegetable oil and extra virgin olive oil. Tastes delicious.

001, think it depends on which type you use: here

It's to do with the smoke point. Oils that are heated beyond their smoke point generate toxic fumes and free radicals that can create cancer-causing compounds that are harmful when consumed and/or inhaled.

Extra virgin olive oil has a much lower smoke point than refined olive oil which makes it unsuitable for cooking with. I love the taste of extra virgin olive oil so I add it at the end of cooking by drizzling a little on my food.

You should never use olive oil for cooking with because it apparently releases toxic chemicals when it's heated. The smoking point is the point when the chemical change takes place and olive oil has a very low smoking point.

We use rapeseed oil for cooking, it has around half the sat fat content of olive oil too.

The smoking point figures in the above link are interesting.

But oven baking MV with it doesn't make the kitchen smokey, so it couldn't of reached its smoking point right?

Use a bog standard olive oil for roasting and frying. Save the extra virgin stuff for dribbling and dressings.

I use extra virgin olive oil for everything, frying, roasting etc. I had a Spanish visitor who said that they do too. Hope it is ok.

The smoke point of extra virgin olive oil is 160 degrees C, whereas light olive oil smokes at over 240 degrees C.

Details here

I tend to roast veg at 220 degrees, so extra virgin olive oil is entirely unsuitable.

What Bunbaker said.

I cooked everything with extra virgin for years, but changed to the light olive oil for cooking (where the oil gets hot) and saved the good stuff for everything else.

I've just bought my son in law a ceramic frying pan and the shop assistant said not to use extra virgin in it. I suspect because of it's smoking point.

Ive heard that about the Spanish too. I think I'd trust them more than the average Brit tbhqf.

I use the 'mild and light' olive oil for roasting veg.

Ok, don't take our word for it (or the science), but you did ask?

Yabu.

Normal olive oil for cooking.
Extra virgin for cold dressing.

Something to do with it being carcinogenic when heated iirc.