Tag: Heating olive oil

A 2018 study showed that extra virgin olive oil (EVOO) maintains stability better than many other oils under heat. This challenges the common concern about whether heating olive oil makes it less healthy. Understanding the impact of heat on olive oil is key to using this versatile ingredient effectively.

According to a study published in the journal *Antioxidants*, extra virgin olive oil (EVOO) retains a significant amount of its beneficial compounds during cooking, challenging the widespread myth that heat destroys its properties. This article explores what happens to EVOO when it's heated and how you can maximize its nutritional value.

According to nutrition science, one tablespoon of olive oil, cooked or raw, contains approximately 120 calories. This dispels the common misconception that heating olive oil somehow alters its fundamental energy content. Understanding why the calorie count remains stable is key to smart cooking and healthy eating.

A 2018 study confirmed that extra virgin olive oil is one of the most stable cooking oils when heated, outperforming many oils with higher smoke points. This dispels the common myth that heating olive oil affects its nutrients and makes it unsafe to use for cooking.

A 2018 Australian study found that extra virgin olive oil was the most stable cooking oil when heated, producing the fewest harmful compounds compared to many others. This directly contradicts the persistent myth that olive oil is toxic if heated, a misconception that has caused confusion among home cooks and health-conscious eaters alike. The truth is that olive oil remains safe and stable for most everyday cooking, but understanding the real factors involved is crucial.

Contrary to a widespread belief, extra virgin olive oil (EVOO) is remarkably stable under heat, making it a safe and healthy cooking option. This stability helps answer the pressing question: *Does extra virgin olive oil lose its nutritional value when heated?*