George M (I haven't caught his last name yet) doesn't cook with olive oil and here's why:
Olive oil is VERY aromatic when you first start to heat it up. It's a beautiful green color, but once it gets too hot, it starts to smoke (which is toxic), loses its color and the odor starts to make your eyes water. The other thing that happens is that free radicals are formed. They are cooked into your foods. Olive oil doesn't tolerate temperatures over two hundred or two hundred fifteen degrees. Try cooking with oils that can take the heat better, like avocado, sunflower, or coconut oils.
No more cooking salmon in olive oil! Try one of the others instead!!
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