Is this oil refined? I read that refined avocado oil has a 520 degree smoke point. I would like to find a very high smoke point oil.

If you are looking for a very high smoke point oil you should consider peanut (450 F) or safflower oil (510 F). Peanut oil is used for stir fry as the wok needs to be and is best when it's rip roaring hot.

How does this compare to Kadoya Sesame Oil? Thanks!

Kadoya sesame oil is more fragrant and nuttier tasting than LaTourangelle's. La Tourangelle's sesame oil used to taste much like Kadoya's a few years back, and I enjoyed the better pricing of La Tourangelle, but when I bought a new bottle, I've noticed distinct flavor change. I looked at the bottle, and they now source their oil from Mexico in addition to Japan. I don't have anything against Mexican sesame, but the flavor is not what it used to be. It's definitely lighter tasting, less aromatic. I need to use more oil to get the flavor I want into dishes, and still not the same.

Would this work for popping popcorn on the oven?

I have just completed popping up my 20th-or-so batch of popcorn using this walnut oil, and it tastes great AND provides the nutritional benefit of significant amounts of the omega-3 fatty acid ALA. This 18-carbon fatty acid is good, but not quite what you REALLY want, which would be the 20-carbon omega-3 EPA and the 22-carbon omega-3 DHA. Unfortunately, getting significant EPA or DHA would require one to pop with fish oil or algae oil, lol! Thus, IMHO, walnut oil would be the nutritionally ranked #1 oil for popping popcorn among the practical candicates. For popcorn cooking in walnut oil, you can of course use the traditional single kernel pop as your starting point, or you can wait for the oil to just begin to produce visible vapors. I have been using this later method. I am aware that this is very close to, or perhaps actually AT the smoke point of the oil. There are safety issues that arise when one cooks with an oil at its smoke point, but I surely do not taste anything other than deliciousness in my experience. So assuming you enjoy living life "on the edge" in exchange for optimal nutrition, walnut oil is for you ;-) Moreover, according to the website operated by "What's Cooking America" the smoke-point for walnut oil is 400-degees F, equal to that of canola oil. This same website claims walnut oil suited for pan-fry and deep-fry, so there is at least some assurance that walnut oil is up to the task of safely popping popcorn. Bon Appetit!

Why is this oil so cheap? I was always taught to believe that authentic oil was expensive to produce. Is it because it's adulterated?

Thank you for your interest in learning more about La Tourangelle Organic Extra Virgin Olive Oil. Our olive oil is indeed 100% organic extra virgin olive oil sourced from Andalusia, Spain. Because we contract with our olive oil supplier for an entire season, we are able to competitively price this premium oil at a competitive, accessible price. La Tourangelle Organic Extra Virgin Olive Oil is certified by the North American Olive Oil Association as 100% olive oil. To see our product listed as certified by the NAOO, please visit http://www.aboutoliveoil.org/members.html.

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