Cooking with Olive Oil

Under normal cooking conditions healthy components are not destroyed. Olive oil can be heated over 400°F. Olive oil needs to be heated for periods of 20 hours or more decrease an amount of healthy components. 

Oleic acid acts as armor to polyphenols, protecting them and preventing them from being destroyed. Olive oil also contains high amounts of antioxidants which help to decrease oxidation.

STABLE
Olive oil is higher in monounsaturated fats (healthy omega-9 fatty acids) than other oils. Monounsaturated fats are more stable than polyunsaturated fats, and do not break down and oxidize in our bodies. Polyunsaturated fats do oxidize, damaging our cells and creating free radicals.  Other oils, such as grape seed, sunflower, safflower, corn are high in polyunsaturated fats, which is what makes extra virgin olive oil the best oil to include in your diet.

MYTH
The fat in olive oil does not transform into trans fats. This is a myth. Trans fats are made by adding hydrogen to liquid oil which turns the oil semi-solid, as in the case of margarine.

SMOKE POINT
Quality extra virgin olive oils have smoke points of 400°F, or even higher.

FLAVOR
A quality extra virgin olive oil adds to and enhances the flavors of many dishes. Also, it’s great for baking.

Bitterness is reduced when cooking or baking.