bet karpeļiem vai tad nepietiek ar rafinēto (ne virgin) olīveļļu?

tur galvenais vai tad nebija smoke point? es, piemēram, tagad turu 2: kruto olīveļļu salātiem un "pomace" ar augstāku smoke point priekš cepšanas. nekas nedūmo.

light or refined olive oil (here the word ‘refined’ means without the combustible solids found in extra virgin oil, which can degrade into harmful oxidation products during high-heat cooking)

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