Olive Oil, the intermediate category oil, does not have the lightness and neutrality required to cook Indian cuisine. Use it for preparing Continental or Mediterranean cuisine.
Olive Pomace Oil is the cooking grade oil and can be used for all methods, types and varieties of Indian cooking; it neither changes the taste nor presents any difficulties while cooking. Indian cuisine, whether fried, roasted, 'bhunoed' or cooked by any other method, tastes as good with Olive Pomace Oil as with Sunflower, Safflower, Corn or any other oil.
The benefits of olive oil are especially apparent when frying at between 130 and 190ºC, when olive oil forms a crisp, golden crust making the fried food much more appetizing but without affecting its nutritional value. The oil hardly penetrates the food, leaving it light and digestible. Olive oil does not break down before the temperature reaches 190ºC! So, it may be re-used 3-4 times, as long as it is filtered carefully after each use through gauze, muslin or a suitable paper filter.
Value for Money! Olive Pomace Oil is the lowest priced olive oil. What's more, it is used in 1/3rd the quantity of other edible oils. Since Olive Oil has a high smoking point, it can also be reused 3-4 times. Used in 1/3rd the quantity and reusable 3 times, the effective cost of Olive Oil is 1/9th its actual price!
