Nutrition Australia 1,839 views. She has been active as a clinician, consultant and lecturer for 20 years, both in the U.S. and Greece. Available at: http://www. In this article, we examine this claim in more detail, followed by a look at what the research says about cooking with extra virgin olive oil. It's not about the smoke point Despite the fact that the smoke point of extra virgin olive oil exceeds home cooking temperatures, there is a persistent myth that it is unsuitable for cooking. 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 … It is not often you would cook … Cut the potatoes into the shape you like. Oils with low smoke point (such as coconut oil), or moderate smoke points (such as extra virgin olive oil), outperformed oils … Extra virgin olive oil is ideal for frying. I’ve never had any issues when using it as a base to fry foods in, ie onions, garlic etc, and roast potatoes basted in virgin olive oil always turn out perfectly. I have cooked with ‘original’ extra virgin olive oil for a while now and just ignore all advice about having to cook with lighter (refined) olive oils. Initial research suggests that these compounds can also help protect fatty acids from oxidizing (20, 21). Many of us judge the relative benefits of cooking oil with a sole focus on the smoke point. Soak the cut potatoes in a bowl of cold water. Always use an accurate fry/candy thermometer to monitor the temperature of your oil as you heat it. Listen to what Marisa Bloch has to say about this popular olive oil question. Yes, very fresh high-quality extra virgin olive oil has a smoke point of well over 400 degrees Farenheit. Along with their eating habits their exercise regime was also monitored for a month. […] Not news, but needed to offset a bunch of fake news…. Extra vir­gin olive oil (EVOO) is a health­ier choice of cook­ing oil for use in either of these fry­ing meth­ods. WRONG. Either way, they are both fairly heat-stable cooking oils, and each has its own merits. Today, we will be giving you a few helpful tips for using extra virgin olive oil for your favorite deep-fried dishes as well as sharing the benefits. Many people think that olive oil degrades very quickly when heated and this can be bad for your health. And canola oil actually has quite a high smoke point and is very good for frying. Are there different types of coconut oil? Use lard. FRYING WITH EXTRA VIRGIN OLIVE OIL. What are your thoughts on the craze of avacado oil? However, you do not need to use the most expensive extra virgin olive oil for deep frying. It’s a misconception that extra virgin can’t be used for deep-frying, according to Leandro Ravetti, Chief Oil Maker of the award-winning Cobram Estate Extra Virgin Olive Oils. Extra virgin olive oil contains antioxidants (other oils do not) so it is quite resistant to oxidation and there will be a less chance of the formation of harmful substances while cooking compared to other oils. The smoke point of oil—the temperature at which the oil starts to burn—is another metric that people use to judge the merits of a particular cooking fat. For more information on trustworthy brands, see this list of olive oils. In a study featuring 20 participants, eating a breakfast fried with extra virgin olive oil led to lower levels of postprandial oxidative stress compared to either canola or sunflower oil . If you're going to deep fry, light refined olive oil is a good way to go. Personally, I think it adds a nice flavor to foods too, though some people don’t like the taste. Pre heat oven to 240ºC. Well sautéing on the stove equates to a temperature of around 120°C, deep-frying is usually in the range 160-180°C and roasting in the oven 180°C. Yes, You Can Fry With Extra Virgin Olive Oil and It Is the Healthiest Oil | Everett Chiropractic Center Blog, 21 Day Mediterranean Diet Challenge Day#5, 21 Day Mediterranean Diet Challenge Day#4, The Complete Guide to The Authentic Mediterranean Diet, 21 Day Mediterranean Diet Challenge Day#3, 21 Day Mediterranean Diet Challenge Day#2. In saturated fat, the carbon atoms are entirely “saturated” (surrounded) by hydrogen atoms, and the fat molecule contains no double bonds. OK, yes it is more expensive than corn oil and canola oil for a reason; olives are actually a fruit and olive oil is a fruit juice. Results showed that extra-virgin olive oil was the safest and most stable when heated to temperatures even higher than those commonly used for sautéing, deep-frying … The message that you can’t cook with extra virgin olive oil is an absolute myth. A staple of the Mediterranean Diet, the oil contains antioxidants attributed to its phenolic compounds. Baking, sauteing, frying, even skin care. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Is this correct? I also learned that olive oil is no good to fry in. Extra virgin olive oil is a popular basic type of olive oil with either a beautiful green-gold color and pronounced olive taste or a bright gold color with a smooth buttery taste. Pomace olive oil is okay to fry foods as it has high oxidative stability with high temperatures and does not react with oxygen when heated; however, it does not promise to make the foods healthier." In fact it said that in many cases we should prefer the standard stuff (regular olive oil). It appears from this latest research that extra virgin olive oil is the best oil to cook with. Let’s put an end to this myth once and for all. 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