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I suspect the unhealthy bit is untrue. I would be more worried about cost. With all the fraud in the olive oil industry, making sure you're getting pure olive oil can be expensive and the better ones taste so much better I prefer to use them at room temperature. Deep frying would use quite a lot of oil. 
 

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Olive oil is a monounsaturated fat. Monounsaturated fats are highly resistant to damage from high heat and very stable, thereby making them good for deep frying.
 

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Doubt if it is "unhealthy" when heated, but it will loose most of its flavour. I mean, you're buying x. virg. olive oil for
Its flavour, right?
 

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Discussion Starter · #7 ·
I add my edo to stff like saucez and marinades for its flavor. I was looking into making my own breakfest turkey sausage and since its a dry meat figured ill add some olive oil to the mix instead of latd. My olive oil is. Olio carli
 
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