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  • Writer's pictureAnnie Hall

The Wall Streat Journal

Extra-Virgin Olive Oil

Conventional wisdom says this oil has too low a smoke point for high-heat cooking. But according to the International Olive Council, extra-virgin olive oil has a smoke point of 410 degrees, plenty high to sauté vegetables or meat.


That said, save the highest quality oils for poaching, dressing or drizzling. Look for a harvest date - stored properly, a good oil can last about two years - and dark bottles or opaque tins, as sunlight will cause the oil to degrade.


One to try: Olio Piro, $59 for a 16.9 ounces.

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