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RB, I had read somewhere that a good quality "light" extra virgin olive oil was nutritionally equivalent and better for cooking as it has a higher "smoke point", the light designation referring to it being filtered but otherwise the same. But now I can't find that reference, and in fact have come across many references warning against "light" olive oils as being inferior nutritionally. My mistake, better to stick with good quality E.V.O.O.
<3 Lolly
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