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 EVOO was tested against virgin olive oil, refined olive oil, canola oil, grapesed oil, coconut oil, avocado oil, peanut oil, rice bran oil and sunflower oil. 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, extra virgin olive oil was more stable than saturated fats like coconut oils, and oils with high smoke points such as avocado oil.
Ultimate Guide to Olive Oil
Is Cooking With Olive Oil Actually Dangerous? | Prevention
Janet Renee has over a decade of experience as a registered dietitian. Renee attended the University of California, Berkeley and holds an M. Mary West is a health and nutrition writer, whose work has appeared in an array of online publications. Experts say frying chicken in olive oil is fine, but they don't advocate frying in butter or coconut oil. Extra-virgin olive oil is the safest oil to use for cooking because it produces the least amount of harmful compounds when heated. You can pan-fry breaded chicken in olive oil.
Trying to find the healthiest cooking oil can be a daunting task. Knowing the smoke point of oils is important because heating oil to the point where the oil begins to smoke produces toxic fumes and harmful free radicals. Check out our healthiest cooking oil comparison chart below to help alleviate the confusion! For low-temperature cooking, or adding to dishes and salad dressings, chose oils with a higher Omega-3 fatty acids since they promote healthy cells and decrease stroke and heart attack risk. They are also known for their anti-inflammatory action.
Some, like olive oil, are well known, and others, like avocado or coconut oil, are less familiar. Which oil is right for you? If you heat oil past its smoke point, it not only harms the flavor, but many of the nutrients in the oil degrade—and the oil will release harmful compounds called free radicals. Extra virgin olive oil contains a large amount of monounsaturated fats and some polyunsaturated fatty acids; many studies have linked it to better heart health. In , the National Consumers League tested 11 different olive oils and found that six of them failed to meet the standards that classify them as extra virgin.