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Choosing a Greek Olive Oil to Use for Cooking

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acamp7

Active member
I've recently become fascinated with the nuances of cooking oils, specifically Greek olive oil, and I'm curious about how others go about selecting the right one for their cooking needs. With its renowned flavor profile and health benefits, Greek olive oil is a staple in my kitchen. However, with so many varieties and flavor strengths (from robust to mild), I often find myself overwhelmed by the choices.

I have a great olive oil that I use as a finisher or to put on salad. I love the flavor so much. I only have a small quantity, though. So, I want to preserve it. In other words, I don't want to use it for cooking, I think it will ruin it.

How do I really choose a Greek olive oil to cook with?


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The more expensive Greek olive oil that tastes great I use as a finisher and I don't use it in cooking. For cooking, I like to stick with Greek olive oil, but I am not as picky about what kind it is or how it tastes, as long as it's extra virgin. I can't personally tell the flavor difference when I am using it in my cooking.
 
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