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A response to an article that espoused the value of "regular olive oil" A great article, and one that addresses the common craze of the Mediterranean diet, with olive oil being the focal point. It is true that refined olive oil, i.e., mild, light, pomace, olive oil, or any other description used other than extra virgin has the same chemical makeup, and would be considered a Monounsaturated fat etc. However as mentioned the antioxidants that are contained within the oil are stripped from the oil. The specific antioxidants are known as polyphenols, and oleocanthal is perhaps the most famous one....

I hear it all the time, "doesn't extra virgin olive oil have a low smoke point"? Or some mention the fact that they like a neutral flavored oil when cooking, so as not to add any flavor, they just want the taste of food.   Lets try and set some facts straight before we go down the road of why EVOO is the BEST thing to cook with. First, The smoke point debate is a very heated debate (no pun intended) even at the temperature that it does start to smoke. Before that, we need to establish what is the smoke...