Nov 23, 2018 · 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.Author: Kris Gunnars, Bsc.
Extra virgin olive oil has three key qualities that make it an excellent cooking oil: it contains predominantly stable monounsaturated fatty acids, it has a low level of free fatty acids and it has a high level of protective antioxidants. If we look at the smoke points of extra virgin olive oils, these range from about 190-220°C.
Sep 15, 2012 · Also extra virgin has a lower smoke point–which is tricky since someone might think they’re being healthier, and inadvertently reach the smoke point if solely cooking with extra virgin. I love cooking with virgin olive oil, but I save the extra virgin for after heat, and if I need to go above 200C I use a different oil 🙂 No smoke point Author: September 15, 2012.
Even though we strongly recommend the inclusion of extra-virgin olive oil (EVOO) in most meal plans—and average 2 tablespoons per day in our 7-Day Menu—we do not cook with this plant oil and we do not believe that cooking with EVOO is the best way for you to incorporate it into your healthiest.