By Tarishi Shrivastava
September 2, 2024
Olive oil is great for you, but many myths exist around its use as a cooking agent. Read on and bust some of these myths to know the truth about cooking with olive oil.
Fact: Extra virgin olive oil has a smoke point of 190-210°C so it is good for most stovetop cooking, including sautéing and frying.
Fact: High heat can slightly reduce some antioxidants, but many nutrients in olive oil, like healthy fats, remain intact even after cooking.
Fact: Olive oil is stable for frying and does not break down as quickly as people think. Its antioxidant properties can even make fried foods healthier.
Fact: Properly heated olive oil develops a rich, mild flavour. If it tastes bitter, it is probably because the oil was overheated.
Fact: "Light" means lighter colour and flavour, not calories or health benefits. Extra virgin olive oil is richer in antioxidants and nutrients.
Fact: Olive oil is great for baking.