Representative photography — not the exact unit shipped.
Borges Extra Virgin Cold-Pressed Olive Oil 1L
In stock
Packaged grocery. Extra virgin, smoke point about 190 to 207 degrees C. Not the oil for deep frying
Direct answer: is the Borges Extra Virgin Cold-Pressed Olive Oil 1L right for you?
Extra virgin has a smoke point around 190 to 207 degrees, and Indian deep frying runs 180 to 190, which is uncomfortably close -- but the better argument against cooking with it is economic.
Borges Extra Virgin Cold-Pressed Olive Oil 1L
Editorial verdict
Grounded in published specifications
Summary verdict: Extra virgin has a smoke point around 190 to 207 degrees, and Indian deep frying runs 180 to 190, which is uncomfortably close -- but the better argument against cooking with it is economic. Heat destroys the polyphenols and aromatics that make extra virgin cost what it does, so frying with it means paying a premium for compounds you then remove. Use it for dressing and finishing, and a refined oil for frying.
Who should buy this
Anyone dressing, finishing or cooking at low to medium heat.
Who should avoid this
Anyone deep frying -- use a refined high-smoke-point oil and keep this for finishing.
Key strengths
- Extra virgin, first cold pressing under 0.8 percent acidity
- Dark glass, which protects it from light degradation
- 1 litre at a reasonable cost for the grade
Limitations
- Smoke point too low for Indian deep frying
- Heat destroys the compounds that justify the price
- Best used within about 3 months of opening
Technical specifications
- Brand
- Borges
- Grade
- Extra virgin -- first cold pressing, under 0.8 percent free acidity
- Storage
- Dark glass, away from heat. Light and heat degrade it, and a bottle by the hob is the worst place
- Warranty
- 1 Year Official Brand Warranty
- Model SKU
- BRG-EV-1L
- Shelf life
- About 18 months unopened, and best within 3 months of opening
- Smoke point
- About 190 to 207 degrees C. Indian deep frying typically runs 180 to 190, which is uncomfortably close
- What to use instead
- For deep frying, a refined oil with a higher smoke point. Extra virgin is for dressing, finishing and low to medium heat
- Why not to waste it
- Heating extra virgin oil destroys the polyphenols and aromatics that justify its price. Cooking with it is paying for something you then remove
Product overview
Extra virgin has a smoke point around 190 to 207 degrees, and Indian deep frying runs 180 to 190, which is uncomfortably close -- but the better argument against cooking with it is economic. Heat destroys the polyphenols and aromatics that make extra virgin cost what it does, so frying with it means paying a premium for compounds you then remove. Use it for dressing and finishing, and a refined oil for frying.
Key capabilities
- Extra virgin, smoke point about 190 to 207 degrees C. Not the oil for deep frying
- Grade: Extra virgin -- first cold pressing, under 0
- Smoke point: About 190 to 207 degrees C
- What to use instead: For deep frying, a refined oil with a higher smoke point
Frequently asked questions
Is the Borges Extra Virgin Cold-Pressed Olive Oil 1L worth buying?
Extra virgin has a smoke point around 190 to 207 degrees, and Indian deep frying runs 180 to 190, which is uncomfortably close -- but the better argument against cooking with it is economic.
What is the warranty and return policy for the Borges Extra Virgin Cold-Pressed Olive Oil 1L?
1 Year Official Brand Warranty. Returns: 7 Days Replacement Guarantee.
Who is the Borges Extra Virgin Cold-Pressed Olive Oil 1L best suited for?
Anyone dressing, finishing or cooking at low to medium heat.
Who should avoid the Borges Extra Virgin Cold-Pressed Olive Oil 1L?
Anyone deep frying -- use a refined high-smoke-point oil and keep this for finishing.
Sample reviews
4 reviewsThese are illustrative, not customer reviews.
DealSurge has not sold this product, so nobody has reviewed it. Each entry below is written from the strengths and drawbacks recorded on this page, to show how reviews would appear — none of it is a real buyer’s experience, and none of it is counted in search results or given to the shopping assistant.
Mean of 4 samples
- 5 ★2
- 4 ★1
- 3 ★1
- 2 ★0
- 1 ★0
- 5 out of 5 stars, in a sample review of Borges Extra Virgin Cold-Pressed Olive Oil 1L
Specs match the listing
I compared four of these on paper before ordering, so the line I actually checked was "Shelf life". The page says About 18 months unopened, and best within 3 months of opening, and that is what turned up. Extra virgin, first cold pressing under 0.8 percent acidity.
Siddharth Y.Sample2 found this helpful - 5 out of 5 stars, in a sample review of Borges Extra Virgin Cold-Pressed Olive Oil 1L
Right product for the right person
The page describes who this is for, and it described me: Anyone dressing, finishing or cooking at low to medium heat. On that basis it has been the right call. Extra virgin, first cold pressing under 0.8 percent acidity.
Lakshmi G.Sample8 found this helpful - 3 out of 5 stars, in a sample review of Borges Extra Virgin Cold-Pressed Olive Oil 1L
Three stars, and here is exactly why
Leading with the problem, because it is what I would have wanted to read: Smoke point too low for Indian deep frying. Heat destroys the compounds that justify the price. Neither is hidden — both are listed on the page — but they matter more in daily use than they look on a spec sheet. I have kept it, for one reason: Extra virgin, first cold pressing under 0.8 percent acidity. That still outweighs the rest, but only just.
Tanvi N.Sample39 found this helpful - 4 out of 5 stars, in a sample review of Borges Extra Virgin Cold-Pressed Olive Oil 1L
After a few months
Had this a full season now, so this is not an unboxing opinion. Dark glass, which protects it from light degradation. Still mildly irritated by one thing: Smoke point too low for Indian deep frying. Known trade-off rather than a fault, though, and I would buy it again.
Ahmed V.Sample7 found this helpful