The Kitchen

The “naturally refined” label is mostly smoke and mirrors. It sounds wholesome, but once you look beyond the buzzwords, it’s just another refined oil—expensive, nutrient‑depleted, and driven by marketing, not magic. If you want real, unaltered oil, stick to true cold‑pressed or extra‑virgin oils—and accept their lower smoke points and shorter shelf lives.

I cook for a living.
•JLM 312•
Culinary Inquiries reach out www.jlmaggio.com 

Channels: /recipes /cooked

Random thought: 
If olive oil is renowned for its health benefits and flavor, why opt for refined avocado oil? We could just use refined olive oil, which is more affordable and already trusted.