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Old 02-24-2004, 02:35 PM   #1
Alexander Karatis
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Location: Athens  Attica, Greece
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I was wondering, since a ton of my calories come from olive oil, and since a lot of the Greek recipes I cook feature the vegetables and meat cooked in olive oil (in the oven), what are the temps that olive oil starts mutating in?

Am i safe as long as don't fry anything in it?

Or is the only safe and healthy form, right out of the bottle?
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Old 02-24-2004, 08:00 PM   #2
Robert Wolf
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Alexander-

The only problem you would have is frying at high temperatures ie. the oil is smoking.
Generally, the lower the temp the better as far as preventing the production the production of trans fats, heterocyclic hydrocarbons and reactive amines/amides.
Robb
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