The Truth About Olive Oil

Ok I'll bite why not Olive Oil. I have used it forever. It is tasty, it goes with salad, it burns clean and in the long run it is one of the tried and true oils. I am not a big fan of all the other new oils out there. I will stick with the big three: Olive Oil, Peanut oil, and Sunflower oil.

I haven't heard anything yet. I always cook with sunflower oil and use olive oil for salad dressings etc.

it's more related to really high temp cooking (e.g. stir fry).

Basically that is true. Olive oil is great for salads and dipping and some cooking. But at a high heat it goes to GMO, much like canola oil. You can use it in smoothies and shakes and things like that. Spray it on popcorn. It's a good oil. But only up to 375 degrees. I generally cook with coconut oil.

I've heard this too....I wasn't paying close enough attention to be able to explain it properly but it was something to the effect of olive oil having a low smoke point & it breaks down when it gets too hot, something about it's constituents following the breakdown & known carcinogens.

I use coconut oil or ghee for frying anyhow & EVOO for salads & dressings.

Actually, this is true of most vegetable oils (breaking down at smoke point), which is why it's best to use those with a high smoke point when cooking at high temps. Coconut oil and peanut oil both have a high smoke point.

But olive oil does not break down when it smokes like other oils.

ahh...this is where I got it then. I thought when oils smoke, they've broken down & should not be used. I cook with very high temps

edited for typos

Why not? Of course you can. But for very high heat, coconut or peanut, or grapeseed would be better. I personally only have coconut and olive on hand.

Before giving into rumors, educate yourself on the facts.

http://www.mayoclinic.com/health/food-and-nutrition/AN01037

I've only ever heard of you shouldn't cook with Extra Virgin Olive Oil, something about the way/amount of times the olives are pressed through makes the oil "change" during cooking and your food is going to taste like crap, learnt that the hard way on a pork roast a few years ago, and the had the suspicion confirmed when I attended Ministry of Food (Jamie Oliver's cooking classes) and was taught by a Masterchef contestant

And for the record, all of the classes we used Olive oil to cook with.

I've only ever heard of you shouldn't cook with Extra Virgin Olive Oil, something about the way/amount of times the olives are pressed through makes the oil "change" during cooking and your food is going to taste like crap, learnt that the hard way on a pork roast a few years ago, and the had the suspicion confirmed when I attended Ministry of Food (Jamie Oliver's cooking classes) and was taught by a Masterchef contestant

Extra virgin is the first press. The only difference is taste. EVOO is more expensive and since cooking it into recipes makes the subtle taste differences less noticable, it's just cheaper to cook with the later presses. Your food will not taste like crap is you use EVOO.

I've heard this too....I wasn't paying close enough attention to be able to explain it properly but it was something to the effect of olive oil having a low smoke point & it breaks down when it gets too hot, something about it's constituents following the breakdown & known carcinogens.

I use coconut oil or ghee for frying anyhow & EVOO for salads & dressings.

Yes wh olive oil is heated it loses it' nutritional benefits. That's why you should only buy cold pressed olive oil. It can be added after cookking for flavor or used in salads.