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cmn · 12-08-2005, 12:10 PM

I would stick to the cold pressed olive oils. I have always stayed away from refined oils and oils that are extracted with heat or solvents. According to this article light olive oil is refined. http://homecooking.about.com/library.../aa042897a.htm
I always feel confident about the olive oil I buy at the farmers market. Organic olive oil is great but a bit pricey. So far I like California, French, Italian, Greek, Lebanese and Morrocan olive oils. There are so many to try! Regards, Carol

12-08-2005, 12:10 PM	#4
cmn Member Join Date: Sep 2005 Posts: 9	I would stick to the cold pressed olive oils. I have always stayed away from refined oils and oils that are extracted with heat or solvents. According to this article light olive oil is refined. http://homecooking.about.com/library.../aa042897a.htm I always feel confident about the olive oil I buy at the farmers market. Organic olive oil is great but a bit pricey. So far I like California, French, Italian, Greek, Lebanese and Morrocan olive oils. There are so many to try! Regards, Carol