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I have heard that browning and/or cooking onions and other vegetable in virgin olive oil causes the oil to loose its healthy properties. What do you know about this?

Common knowledge says that heating extra virgin and virgin olive oil to high temperatures causes the flavor to break down and so it is recommended that these oils be used without cooking them. The International Olive Council however maintains that olive oil is excellent for frying and retains its healthful properties even after repeated heating.

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