Yes, it is OK to cook with extra virgin olive oil, but it has a low smoke point, so it should not be used for high-heat cooking methods like frying.
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Yes, extra virgin olive oil can be used for cooking, but it is important to keep in mind its low smoke point of around 375°F (191°C). Heating the oil beyond its smoke point can cause it to break down, releasing free radicals and harmful compounds. Therefore, it is best to avoid using extra virgin olive oil for high-heat cooking methods like deep-frying or sautéing at high temperatures.
However, extra virgin olive oil is a wonderful choice for lower-heat cooking methods such as baking, roasting, and sautéing at moderate temperatures. In fact, according to the International Olive Council, extra virgin olive oil is the most stable cooking oil due to its high levels of monounsaturated fatty acids. These fatty acids are resistant to oxidation and do not form harmful compounds when heated.
Here are some interesting facts about extra virgin olive oil and its use in cooking:
- Extra virgin olive oil is made from pure, cold-pressed olives, whereas regular olive oil is a blend of cold-pressed and processed oils.
- Extra virgin olive oil is high in antioxidants and anti-inflammatory compounds, making it a healthy choice for cooking and consuming.
- The flavor and aroma of extra virgin olive oil can enhance the taste of food when used in cooking.
- A study published in the Journal of Agricultural and Food Chemistry found that cooking with extra virgin olive oil increased the antioxidant activity of vegetables.
- Chef Emeril Lagasse once said, “For those that love to cook, olive oil can be used in almost any savory recipeit’s a staple in my pantry.”
- Here is a table of some common cooking oils and their smoke points:
Oil Smoke Point (°F)
Extra virgin olive oil 375
Coconut oil 350
Canola oil 400
Vegetable oil 400
In summary, extra virgin olive oil can be used for cooking, but it is best for low-heat cooking methods. Its high levels of monounsaturated fatty acids make it a healthy and stable oil for cooking. Remember to keep the smoke point in mind when choosing an oil for cooking and experiment with different oils to create unique flavors in your dishes.
This video contains the answer to your query
In this video, the speaker explains that extra virgin olive oil is the most pure form of olive oil, which is unfiltered and directly obtained from pressing olives. Filtration is not applied to this oil to remove any tidbits. The speaker suggests using a high-quality extra virgin olive oil such as Colavito for cooking, particularly for small quantities on steak, salads, and tomatoes, to improve taste and provide a healthier cooking alternative. Further recipe ideas and olive oil experimentation will be showcased in upcoming videos.
Here are some more answers to your question
Even though olive oil has a lower smoke point than other cooking oils, quality extra virgin olive oil is still a good option option for cooking. The main thing that happens when olive oil is heated is that some of the flavor compounds will evaporate.
Many people believe that it is not a good idea to cook with extra virgin olive oil. Several scientific studies have proven over the years that this myth is simply untrue. Not only is EVOO safe to cook with, but it is the most stable and safest cooking oil available.
The short answer is yes, you can cook with olive oil! In fact, it is the main cooking fat in my Mediterranean cooking. I use extra virgin olive oil for pretty much everything from making the perfect Greek salad dressing and basil pesto, to a light pasta sauce, or a marinade for my grilled chicken and beef kebabs, or to roast vegetables, and more!
So, yes, you can fry and deep fry with extra virgin olive oil. Here’s why it’s a smart choice: The ideal temperature for frying is lower than you think
However, 2018 research published in Acta Scientific Nutritional Health shows that not only is extra-virgin olive oil safe when cooked at extremely high heat, it is more chemically stable at those temperatures than other common cooking oils.
The smoking point of extra virgin olive oil is between 170°C and 180°C – this means it’s perfectly fine to cook with, unless you’re reaching the smoking point when heating your pan (for example by leaving it on a very high heat for a long time).
Extra virgin olive oil is the most stable oil to cook with and can be heated as high as 400 F (deep frying occurs at 350-375 F). Even when heated past its smoke point, virgin olive oils produce low levels of harmful compounds due to the high antioxidant content in the oil. Polyphenol antioxidants still remain after heating.
In fact, research suggests that extra virgin olive oil is one of the healthiest oils to use for sautéing, baking, pan frying, and more —meaning, people in Italy, Spain, and Greece (who’ve been cooking with this liquid gold for thousands of years) have had the right idea all along.
Known for its rich flavor, versatility, and health benefits, extra virgin olive oil is an excellent ingredient to keep in your kitchen cupboard. Not only is it easy to use for roasting, frying, baking, or sautéing, but it’s also jam-packed with antioxidants and heart-healthy fats.
Olive oil is okay for sautéing, though most nutritionists recommend setting the burner at medium-high (which should keep it from hitting its smoke point)—and tossing the oil and whatever’s cooking in it if lots of smoke materializes.
For these reasons, cooking with olive oil appears to be a reasonably good choice. However, while olive oil might be a good choice for the kitchen, it is important to buy a good quality oil. Unfortunately, there have been several scandals with olive oil in recent years.
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Why not cook with extra virgin olive oil? Answer to this: That’s because the flavor compounds that give extra-virgin olive oil its unique and often nuanced flavors (fruity! buttery! peppery!) are volatile, and heat (and light) can destroy those compounds—the very thing you’ve ponied up top dollar for.
Can I use extra virgin olive oil for all cooking? Answer to this: Because of its moderate-to-high smoke point, abundance of heat-stable monounsaturated fats, and high levels of polyphenols and antioxidants, extra virgin olive oil is a great all-around cooking oil. It can be used for baking, roasting, sautéing, pan-frying, or even blending into soups for a bit of extra creaminess.
Keeping this in consideration, Is it a waste to cook with extra virgin olive oil?
As an answer to this: Here’s the bottom line: extra-virgin olive oil is perfectly safe to cook with. It stands up well to heat due to its monunsaturated fatty acid and phenolic compounds content and fares much better than other vegetable oils.
Is it better to cook with olive oil or extra virgin olive oil?
As an answer to this: Typically, olive oil is a safer bet when cooking because of the higher smoke point and neutral flavor, and extra-virgin olive oil is ideal for a flavorful dressing, a dip for bread, or a last minute pour over a cooked piece of meat. However, this is entirely a matter of preference.
Can you cook with extra virgin olive oil? As a result, it is not suitable for cooking techniques that require high heat. Keep in mind that along with the smoke, burning the oil causes the generation of potentially carcinogenic toxins. It is best to use extra virgin olive oil only in dishes that do not require it to be heated. Do use more extra virgin olive oil than you would other oils.
Is extra virgin olive oil bad for You?
Response will be: While studies indicate that high heat and prolonged cooking may destroy some of olive oil’s beneficial compounds, these studies are applying extreme methods. Quality extra virgin olive oil is an especially healthy fat that retains its beneficial qualities during cooking. The main downside is that overheating can adversely impact its flavor.
Herein, Does extra virgin olive oil smoke? Do pay attention to the smoke point of extra virgin olive oil. One of the key characteristics of extra virgin olive oil is its inability to tolerate high temperatures. Its smoke point — the temperature at which it burns and smokes — is usually around the 320 to 350 mark, according to most reputable sources.
Then, Why is olive oil more stable to cook with? The response is: Olive oil is more stable to cook with than many other oils. According to the North American Olive Oil Association, the smoke point of a cooking oil should not be the top concern, but rather the oxidative stability levels. Oxidative stability has to do with how resistant the oil fats are to reacting when exposed to oxygen, heat, and light.
Is extra virgin olive oil safe to cook with?
In reply to that: Most people say extra virgin olive oil is not suitable to cook with because of its supposedly low smoke point—that is, the temperature at which the oil stops shimmering and starts smoking. The smoke point is also the temperature at which unwanted flavors and unhealthy compounds can start to develop. But guess what?
Beside above, Can you cook over high heat with olive oil?
This idea that it’s not a good idea to cook over high heat with olive oil is fairly common. For a lot of people, the concern is one of health, specifically that olive oil, with its relatively low smoke point of 325 to 375°F (165 to 190°C), degrades more than other oils when exposed to high heat.
Herein, Does extra virgin olive oil oxidize? As a response to this: Extra virgin olive oil’s smoke point is somewhere around 374–405°F (190–207°C). This makes it a good choice for most cooking methods. Normal cooking use is unlikely to oxidize or significantly damage olive oil. However, it may degrade some of the antioxidants and vitamin E, which are sensitive to heat.
Beside this, Can you fry with extra virgin olive oil? The response is: In fact, doing all sorts of cooking, including frying, with extra virgin olive oil is pretty common in Mediterranean regions. So, yes, you can fry and deep fry with extra virgin olive oil. Here’s why it’s a smart choice: