It's all "real". The dispute is over whether or not it's from a first pressing, or a second pressing, or was it released with a solvent (perhaps a lighter vegetable oil like canola), and so on.
These differences count only for the olive oil you use on salads. Once it's heated in cooking ALL SAME THING GI!
It's all "real". The dispute is over whether or not it's from a first pressing, or a second pressing, or was it released with a solvent (perhaps a lighter vegetable oil like canola), and so on.Please explain to me how canola oil is "real" olive oil? Do you approve of fraud? I understand that you feel that "oil is oil" when cooking. Still, if you pay for a more expensive oil, then you should get what you pay for.
Mark