Great Tips On Properly Preparing Olive Oil the Correct Way

This is a delusion that will never go away. Top chefs are often heard making the same mistake: Extra Virgin Olive Oil should be used cold, and not mixed with any other oils.

Extra Virgin Olive Oil is a versatile oil that can be used in many recipes.

A Quick Chemistry Lesson

Most oils are made up of triglycerides which are fats.

Some oils also contain limited amounts of free fat acid. It all depends on the quality and composition of the oil.

You can choose whether you want the fatty acids in your oil to be either free or saturated. Saturated fats have no double bonds. However, polyunsaturated oils have many double bonds.

Oils can become damaged by heat and light. You should be cautious when using oils in cooking.

Understanding Smoke Points

The smoke temperature refers to the temperature at the which bluish smoke rises continuously out of the oil. This is a natural solution that contains very little water.

When oil is heated in a pan, steam will rise from it. This is not a sign that you are causing damage to the petroleum. The risk of oxidative and/or chemical damage to petroleum increases when it is heated beyond its smoke point.

The most vulnerable polyunsaturated fats are those that have multiple double bonds. Monounsaturated fats are less susceptible to oxidative damage.

Oils containing high levels of free-fat acids are more susceptible to oxidative damage.

You can only see Olive Oils. This all depends on the oil's quality.

It's a good source for monounsaturated and stable fatty acids.
It has a very small amount of free fatty acids.
It also has high levels of antioxidants.

Extra Virgin Olive Oils often come with smoke issues. These oils typically range from 190-220 degC.

This is how to compare cooking.

There is no added benefit to oil or fats that have a higher nicotine level. An oil with a smoke temperature greater than 220degC is better.

Extra Virgin Olive Oil Must Be Strived For

Some exceptional studies have confirmed the stability of Extra Virgin Olive Oil when consumed. The oils are heated repeatedly and then heated to boiling point.

These conditions are nearly impossible to attain in home cooking. Extra-virgin oils are safe to use at home.

Studies have shown that extra-virgin olive oil can increase antioxidant levels in vegetables.


A lot of research supports extra virgin oil's role in nutrition and health.

We are doing the same thing that the Mediterranean countries did for hundreds of centuries. Extra virgin olive oils are a favorite ingredient in our cooking.