"Eileen Dougal" wrote in message ...
Thanks for all the info!

Hiya Eileen
In the UK extra virgin is a lot cheaper than other olive oils, but for
health benefits and taste Id always go for extra virgin. In the few
years Iv been low carbing Iv learned that cooking at high temperaures
can destroy any oil anyway. But clarified butter is the only fat that
can withstand high temperatures. Even with the alledged ehalth risk
associated with too much butter I tend to use olive oil for dressings
and clarified butter for cooking.
(I read that good fats can easily be turned to bad fats with high
temperatures anyway)
regards molly