"Olive Oil burns when I fry with it." This is a VERY common observation that I have pointed out to me and my response is always "well stop using poor quality olive oil." Poor quality olive oil has high levels of Free Fatty Acids and will therefore start to "smoke" or "burn" at about 160 degrees Celsius. Choice magazine found that 90% of imported olive oils in Coles and Woolworths fit into this category. Certified Extra Virgin Olive Oil however, with its very low levels of Free Fatty Acids will "smoke" or "burn" at about 210 degrees Celsius making it an ideal choice for frying and even deep frying. Frying also unlocks some of the health benefits of olive oil. Have a look at the infogram below for more information on frying with olive oil or watch this video ( http://vimeo.com/103437395) for proof that you can fry with olive oil.
2 teaspoons Dijon mustard
1 tablespoon honey
80ml Seaview Grove EVOO
1 tablespoon sesame oil (optional)
2 tablespoons white wine vinegar
1. Place mustard, honey and a pinch of salt and pepper in a small glass jar. Mix into a paste.
2. Add oils and vinegar, close the lid tightly and shake.
3. Pour over salad just before serving.