Last night I was frying some vegetables for pizza, and I noticed our olive oil was "extra virgin", but it didn't say "cold pressed". It occurred to me that maybe it doesn't matter for oil which is going to be used for frying whether it's cold pressed or not. (Although for salad oil it would matter.) But I don't really know too much about this. We tend to use rapeseed oil (a.k.a. canola oil) for salads and olive oil for frying.
Does anyone have a clue about this?
Does anyone have a clue about this?