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<pre>Dear Victa

We only use extravirgin olive oil for all cooking, salads and eating on
bread. We also use extravirgin olive Oil for stirfry vegetables, lamb,
chicken and fish. Just use it in the same way as other oils. Place
several tablespoonfuls in the Wok. Increase the temperature till near
boiling add spives, pepper, salt then the meat or vegetables. Olive oil
does not burn as easily as some other oils. Also the inside cooking
temperature of the food is about 80C-100C whereas the outside reaches
high tempeartures creating a type of skin.

A simple Mediterranean- Chinese combination is to put olive oil in the
wok, bring up to temperature and throw in salt cracked pepper and
cauliflower pieces (not too big). Stirfry until the cauliflower reaches
a yellow-brown colour then while in the Wok add lemon or balsamic
vinegar. It alsmosts tastes like Greekstyle squid. Eat this with fresh
crusty bread and a Greek salad (Tomatoes, Cucumber, white onion, olive
oil, kalmata olives and Fetta Cheese.

Before I go I now recall having stirfry with olive oil in ana Chinse
Restaurant in Florence. So I suppose when in Florence do as the
Florentines do.

I hope this helps.

Stan Kailis

Ps if you want more authentic olive recipes you need to get my Table
Olive Workbook from our Table Olive Workshop 2000 If you wish to get a
copy email me your postal address.

Stan
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