Two interesting links on the topic:
http://en.solivera.com/frying_and_grilling.htm
http://www.eufic.org/page/en/faqid/c...ed-oil-frying/
"The higher the content of unsaturated fatty acids (poly-unsaturated) in the oil, the less suitable it will be for cooking at high temperatures. Some cold-pressed oils, such as olive oil, are stable at high temperatures because they contain a high amount of mono-unsaturated fatty acids. Some oils, like sesame oil, are so unsaturated they should not be used for stir fries, sautés nor before grilling. Grilling temperatures are very high, sometimes higher than frying temperatures. The heat not only damages the fatty acids, it can also change them into harmful substances. Oils that are higher in saturated fats or mono-unsaturated fatty acids are the most stable when heated."
seems I was wrong about that....
Almost all oil is now first (only) cold pressed. First cold pressed in anachronistic - from the time when olives were crushed between two mats. Now extraction is almost always done with a centrifuge. I assume the argument as to the lack of the validity of my assertions about the chemistry of olive oil going against "the life expectancy of Greek" was a joke. If so - both well timed and executed.
Talking about cooking with fat, who has experience in frying steaks in suet?
According to the
UNO list , Switzerland is #4 in life expectancy, while Greece is #19; according to the CIA list (same URL, just below) Greece is even # 26.
A bit off topic: I don't know what's more important, chemical peculiarities of olive oil or the fact that Greeks generally do not get stressed as easily as, say, Swiss. They just take many things in day-to-day life much less seriously than we do.
I fear some experts may tar and feather me over such a statement, but maybe the easy-going Greek mentality somehow compensates a bit for very heavy cigarette smoking and frequent use of overheated olive oil, heavy mutton fat etc.. People who do not even notice the ferry boat is late by two hours are less prone to cardiac arrest and similar mishaps than those who check the time twice a minute even before the scheduled arrival.
Ok Sorry I do no know if somebody posted it or not but I found it today at MIGROS it is called Olio di Oliva Delicato I do not remember the trademark though (yes I am silly).
Good luck!
You are correct - however frying with Olive oil does make it poisonous and it's best avoided for this reason not because "its too expensive"