Imagine you're making a hearty stir-fry for dinner, and you want to add a rich, fruity flavor to your dish. You reach for the olive oil, but then you remember that it's not suitable for high-heat cooking. Or is it? The truth is, extra virgin olive oil has a lower smoke point than other oils, but it's not the only type of olive oil out there.
In fact, pure olive oil or light olive oil have higher smoke points, making them more suitable for frying. So, if you're looking to add that distinct olive flavor to your dishes, you don't have to completely rule out olive oil. Just choose the right type, and you're good to go!
