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  • Julie
    December 14, 2013 - 20:15

    Great philosophy girls and good luck with your venture. A minor point - the smoke point is related to the Free Fatty Acid content, not the Polyphenol level. So you can still heat strong, peppery oils to a high temperature, as long as their FFA is low. There's a wide belief that you can't cook with extra virgin olive oil and it's just not true but you do have to use a good quality oil.