08 Oct extra virgin olive oil for cooking?
The extra virgin olive oil is a good fat par excellence ... rich in beneficial fatty acids and powerful antioxidants. Many people believe that it is not suitable for cooking due to the unsaturated fat. In fact the olive oil is an excellent choice for cooking, even at high temperatures, and this will explain why …
When fats and oils are exposed to high temperatures, They may be damaged and it is especially true with high polyunsaturated fat oils, including vegetable oils such as soybean oil and safflower. Olive oil is rich in monounsaturated fats, that withstand high temperatures.
Since olive oil is rich in antioxidants and vitamin E, It protects from oxidative stress. When an oil oxidizes, It reacts with oxygen and gives rise to very harmful Compounds.
The normal cooking, then, It does not cause oxidation and does not cause significant damage to the oil. But it can degrade some antioxidants and Vitamin E, that they are sensitive to heat.
The good quality extra virgin olive oil is a super healthy fat that keeps its benefits even after cooking, just not too bold.