The basics
1. The cloudiness on the surface of the oil is not a viable marker of the freshness of the oil. While some variants may turn cloudy when stored in a refrigerator, others don't.
2. A host of factors are responsible for the colour of the oil, from the types of olives, area of production to climatic conditions, et cetera. Therefore, the colour of the oil has little to do with its health or quality.
3. Olive oil is perfect to be used for frying and sautéing. Author of the book, Extra Virginity: The Sublime and Scandalous World of Olive Oil, notes olive oil as an apt choice for shallow frying and sautéing, "so long as its flavour doesn't overpower the food," he states.
4. Heat does not hamper the benefits of the oil. You can cook with all types of olive oil without losing health benefits because their smoking point is higher than most other cooking oils.
Inputs from IANS
