Sorry, A little off topic but: Last night my wife was going to make some brownies. After she started mixing, she realized she was out of (vegetable)cooking oil. But we did have a good supply of Corto EVO olive oil. She said, “I’ll just use that instead.” I said, “I look it up on the web.” The comments I read ranged from “don’t use olive oil for baking, the high temperatures make it poisonous” to “we found it makes the best tasting brownies evah”. So she made them with EVO. I had one for breakfast on the way out the door to work this morning. I couldn’t taste any difference, AND, I didn’t die. The moral of the story: Don’t believe everything you read :-)
Even if I read it on the internet?