Cooking with olive oil: danger or benefit?

Can we use theolive oil for cooking Without risk to health? The response of the experts is without appeal: yes, extra virgin olive oil is perfectly adapted, and even recommended, for everyday cooking.

Unlike tenacious myths, it has a thermal stability superior to many vegetable oils. In this guide, discover why it resists so well at the fire and how to use it to sublimate your dishes while preserving your vitality.

1. The smoke point: Why does olive oil resist?

The smoke point is the temperature at which a fat starts to decompose and release toxic compounds. For extra virgin olive oil quality, it is between 190 ° C and 210 ° C.

As a comparison, the majority of domestic cooking (sautéed, oven roasted) do not exceed 180 ° C.. It is therefore ideal for:

• Brown your vegetables and meats.

• Prepare creamy sauces.

• Realize long-lasting roasts.

2. Why is it more stable than other oils?

Its exceptional resistance is based on two biochemical pillars:

1. Mono-unsaturated fatty acids: Unlike sunflower oils or grape seeds (rich in fragile polyunsaturates), oleic acid of olive supports very well the heat.

2. The presence of polyphenols: These Natural antioxidants Act as a shield that prevents oil from oxidizing (rancir) during the heating.

Did you know? Scientific studies show that extra virgin olive oil preserves a large part of its protective properties even after 36 hours of cooking at 180 ° C!

   

3. Stop with ideas received: No, it does not become toxic!

The idea that heating the olive oil would make it carcinogenic is a mistake. This risk exists only if you let the oil burn (black smoke in the pan).

And nutrients? If it is true that the most subtle aromas evaporate at high temperatures, the essential fatty acids and a significant portion of antioxidants survive cooking. For maximum profit, the trick is to cook with a classic oil and add a net ofextra virgin olive oil Just before serving.

4. Tips for perfect cooking

• Do not preheat empty: Pour the oil into a cold or lukewarm stove to better control the rise in temperature.

• Privilege the quality: The more oil is rich in polyphenols (such as oil Golden Carthage), the better it will resist heat.

• Vary the pleasures: Use it for your cakes! It gives unparalleled mellow to cakes and brownies.

Conclusion

Olive oil is the number 1 ally of healthy cuisine. She is stable, tasty and protects your cardiovascular system even when heated.

-> Want to test? Discover our recipe for Patisseries with olive oil To combine greed and health.