Bought a jug of extra virgin Botelli (spelling?) today

Maver1ck : Beware. "Extra virgin" is not a protected label in the US like it is elsewhere, so they can legally call anything extra virgin. (The official designations in the US ate something weird like "fancy olive oil" and date from like the 1910s when I guess that sounded less laughable.). I wouldn't fry chicken with it. Extra virgin olive oil has a very low smoke point and you'll end up setting off your smoke detector and opening the windows and cursing your burned, blackened chicken. Some refined olive oils are supposed to have a higher smoke point but I still wouldn't try it. You can sauté with it though. IMO olive oil is better cold anyway. On a salad or drizzled over veggies or on toast. It's got a strong flavor so don't cook or bake with it unless you want olive oil flavor. FYI the Central Market olive oil from Spain that they sell in metal jugs at HEB is good and not exorbitantly priced.

Maver1ck : Here's a family favorite: get a tomato and a cheese grater. Grate the tomato into a bowl. Spread a few spoonfuls onto a piece of toast. Drizzle with olive oil and salt.

Maver1ck : Extra virgin olive oil is from the first press and is usually cold pressed.

Weathergirl5 : Is the only thing we use bormally. I do cook eggs with the butter though.

mutton : Here's something interesting about olive oil I just learned: "Fridge Test" To Tell If Your Olive Oil Is Fake" "By placing your bottle of extra virgin olive oil in the refrigerator overnight, it should theoretically solidify, proving that your bottle is made up of 100 percent monounsaturated olive oil and nothing else. If it does not solidify, it would potentially indicate that there might be polyunsaturated oils, such as vegetable or seed oils, mixed in. "the basis of this testing method stems from the fact that authentic EVOO should be composed of 100 percent monounsaturated fats, which would coagulate and solidify at refrigerated temperatures, unlike polyunsaturated oils such as vegetable, nut, and seed oils. (These lesser-quality oils are the most commonly used to dilute and degrade many olive oils that line the shelves at grocery stores.)" Source: www.msn.com/en-us/fo odanddrink/foodnews/ should-you-try-the-f ridge-test-to-t

Maver1ck : Now that is very interesting! I never knew that about using the refrigerator to test.

Adding olive oil might help, but it's not a panacea. Preventing Dementia is a whole lifestyle. If you don't exercise, manage stress, eat healthy foods regularly, get adequate sleep and continue learning, a spoonful of olive oil isn't going to help. For a scientifically based comprehensive overview of how to prevent dementia read a book called "The Age Proof Brain" by Marc Milstein. www.amazon.com/Age-P roof-Brain-Strategie s-Immunity-Dementia/ dp/1637741421/r

mutton : That is great and much better than Crisco. That stuff is bad for us!

Maver1ck : Here's a family favorite: get a tomato and a cheese grater. Grate the tomato into a bowl. Spread a few spoonfuls onto a piece of toast. Drizzle with olive oil and salt.

TEXASGIRLMAMMA : I can't believe that's what was used by so many people, back in the day, when we were kids. Just the thought of Crisco fried chicken makes me cringe. I know it happened, because I saw it, and saw all of the commercials for it. Compared to today's standards, it's just mind-blowing.