Most People Use Olive Oil Wrong

You've probably been afraid to cook with your good olive oil — and that fear has been costing you flavor for years. Today I'm debunking the biggest myth in your pantry, and showing you what's actually been ruining your oil this whole time (hint: it's not the stove). In this video: 🫒 Why "you can't cook with extra virgin olive oil" is simply wrong 🫒 The real smoke point numbers, and what actually happens if you push past them 🫒 The counter spot that's quietly ruining your olive oil right now 🫒 Why buying the giant tin isn't the bargain you think it is 🫒 The truth about color — and what to actually taste for 🫒 Cooking oil vs. finishing oil (and why they shouldn't be the same bottle) 🫒 The "light olive oil" label that's tricking you 🫒 The honest truth about fake olive oil claims 🫒 When to actually reach for refined olive oil instead I'm Rosa. That pretty bottle on your counter has been working against you. Let's fix that. If this helped, hit subscribe and tap the bell — new Italian kitchen tricks every week. And tell me in the comments: where has your olive oil been living this whole time? Next time in this kitchen: the focaccia my mother made with nothing but flour, water, and patience. #ItalianCooking #OliveOil #CookingTips