I believe so because extra virgin is the closest you will get to actual olive bits in the oil, it has the strongest flavor as well. It does burn quicker, by all means still use it. What I would do though is tell ya good extra virgin is too strong and good to stirfry with, use regular or light for that. Use extra virgin when you makin a salad, pasta or whatever and want that olive oil flavor, also making a good sandwich spreading a small teaspoon on the bread gives a good flavor.
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