We used to cook everything in EVOO, until I found out that most EVOO is fake.

Then I imported EVOO from Italy and Spain, until those companies got caught charting on their exported products.

Then I discovered most varieties of olives are closer to 20% linoleic acid than 10%.

Then I discovered that EVOO oxidizes fairly quickly when exposed to heat, even tho smoke isn't seen until later.

Now:

1. We only finish food with EVOO.

2. We only use Oliva Dorado, a 3rd party lab tested oil from a single source organic farm in Northern Spain.

It's a treat we have a couple times a week.