Contrary to what you may have heard, olive oil does not lose its health benefits or become unhealthy when heated.
Everything you know about smoke points is wrong. Smoke points are more than just a simple number. Read on to learn why.
Contrary to popular belief, olive oil is one of the best oils for frying. The medium-high smoke point of olive oil exceeds the temperatures needed for frying. Furthermore, olive oil contains oleic acid and minor compounds that protect the oil from breaking down, even after reuse.
Olive oils are not just for salad dressings! You can use olive oil for all sorts of cooking like sautéing, roasting, grilling and even baking.
Chef Ed Moro of Moro’s Table restaurant discusses the ease of using olive oils in common catering and banquet applications such as marinades, grilling and roasting.
Extra virgin olive oil is actually a lot like wine with a range of flavors. Different olives, different growing regions, and harvest timing are just a few things that will affect the flavor. When choosing an extra virgin olive oil, you should consider the flavor of the oil, NOT the color. A greener-looking oil is not necessarily better, and good extra virgin olive oils range in color from golden to green.
Study after study continues to reveal the multi-faceted health benefits of olive oil, so how can olive oil be easily incorporated into everyday dishes and busy schedules? Try these three common suggestions to get you thinking about olive oil differently:
The smoke points of cooking oils are related to the Free Fatty Acid (FFA) of the oil, with a lower acidity typically resulting in a higher smoke point.
When choosing an olive oil or cooking oil, the most common factors to contemplate include flavor, healthfulness, usage occasion and cost.