actually, Extra virgin means the olive has only been cold pressed once.... meaning less processed, hence more flavour and a much higher smoking point. The more an olive is pressed, the lighter the oils and thus less flavour, less "impurities" for lack of a better word, therefore a lower smoking point.
I like sampling different extra-virgin olive oils on their own. If you haven't tried it, you'll be amazed at the very distinctive flavours and fragrance from the different maunfacturers. The best xtra virgins, are kept in non-glass containers as light will age and destroy the subtle favours.
Yes. This applies to flax seed oil too. Actually, if you use virgin oil to deep fried, all the nutrients will be gone. To retain the nutrients, one can add the oil in warm soup, not too hot.
Having virgin oil in rojak/ salad is very yummy!
