Olive oil is a wonderful, healthy oil. Known as part of the Mediterranean diet, it's a traditional fat that has been a dietary staple for some of the world’s healthiest populations. The main reason it's so beneficial is that it's loaded with anti-oxidants. (Read my post about anti-oxidants.) Olive oil consists primarily of monounsaturated fatty acids, mostly oleic acid* in particular, which helps fight inflammation. (Read my post all about inflammation and the connection to disease.) Olive oil also contains the important fat-soluble vitamins E and K. *See a study about oleic acid HERE and it's beneficial effects on blood pressure. Olive oil should be a staple food in every home! |
Kasandrinos Olive Oil is one of the best olive oils on the planet, in my opinion! It's top of the line in every way (except price). Their olive oil is 100% pure and made from a Greek family business. It perfectly compliments the Paleo and Mediterranean diets. Opa!! (A US veteran owned business, too!) |
Bariani Olive Oil is excellent in quality and quite reasonably priced. It's made by the Bariani family themselves. It's "stone-crushed cold-pressed olive oil from California grown Manzanillo and Mission olives". Produced in a limited quantity, the olive oil is a registered organic product and the quality is always guaranteed. YUM! |
Is it ok to cook with and heat up olive oil?
Yes, it's okay for low-temp uses, as long as the temperature doesn't reach the smoke point; somewhere around 375-420°F (190-215°C). Yay! Just make sure it's pure first! Olive oil contains mostly monounsaturated fatty acids and some saturated fatty acids, both of which are actually quite resistant to heating. It can also be used for light-frying and sauteing, but it's best not to re-use the oil. (Both macadamia nut oil and avocado oil have similar properties to olive oil and all can be used interchangeably.)
It's always important to cook with fats and oils that are stable at high temperatures (also including butter, ghee, and coconut oil), because some lesser oils can form carcinogenic compounds during cooking. Never heat any fats or oils to the point of smoking. If it does accidentally smoke as you heat it, don't use it. Special note: Polyunsaturated fats, like soybean, vegetable, safflower, sunflower, corn, and canola/rapeseed oils, will oxidize rapidly and cause inflammation in the body. Never consume those oils, whether heated or not. (See the Au Naturale Nutrition Guide to Choosing Fats & Oils.)
For much further discussion, see these sources:
It's always important to cook with fats and oils that are stable at high temperatures (also including butter, ghee, and coconut oil), because some lesser oils can form carcinogenic compounds during cooking. Never heat any fats or oils to the point of smoking. If it does accidentally smoke as you heat it, don't use it. Special note: Polyunsaturated fats, like soybean, vegetable, safflower, sunflower, corn, and canola/rapeseed oils, will oxidize rapidly and cause inflammation in the body. Never consume those oils, whether heated or not. (See the Au Naturale Nutrition Guide to Choosing Fats & Oils.)
For much further discussion, see these sources:
- Is it a Good Idea to Cook with Olive Oil? A Critical Look by Kris Gunnars, Authority Nutrition.
- Why Extra Virgin Olive Oil is The Healthiest Fat on Earth by Kris Gunnars, Authority Nutrition.
- Myth Buster: Olive Oil is One of the Safest Oils for Frying and Cooking from Health Impact News
- Smart Fuel: Macadamia Oil by Mark's Daily Apple
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