Right now I have avocado oil in the kitchen. I had always hear that using EVOO is a bad idea because it has a low smoke point and the fumes can be dangerous. 2010. Your Italian Extra Virgin Olive Oil is Probably Not Extra Virgin, Not Italian, and Not All Olive Oil. Light olive oil, by comparison, has a high smoking point, meaning you can make it pretty hot. I'd say about 80% of my cooking is done using it. Myself and everyone I've ever liveed with cooked with olive oil and I live in the UK. I buy the stuff in 3l cans, same as my mom and grandma did, use it for everything. In general, there are three positive attributes or characteristics to look out for – fruity, bitter and spicy. As the name suggests, it's the liquid fat that's derived when whole olives are pressed. Extra virgin olive oil’s smoke point is somewhere around 374–405°F (190–207°C). Being more health conscious I've made a decision to ditch the Canola Oil and replace it with Extra Virgin Olive Oil (Cold Pressed if it helps with the context of this post). You mean the light one is not extra virgin? I do still use canola or a sunflower blend for deep frying though, just because it's more economical especially for batch frying. Thanks for the responses... what can I cook with EVOO then? I also use it for Italian cuisine, because the flavor is right - I put it in my pesto, I sautee garlic in it for marinara, I use it in pizza, etc. Meijer extra virgin olive oil is perfect for cooking, baking and grilling. I hope this video presentation was helpful in seeing that extra virgin olive oil can be used to cook with. Yes, very fresh high-quality extra virgin olive oil has a smoke point of well over 400 degrees Farenheit. They know what's up. My best advice is to use EVOO in contexts where you really want the flavor of the oil to come thru. During the frying process, extra virgin olive oil formed fewer aldehydes and polar compounds than the other two oils . It doesn't get as hot as other oils, and it's expensive. Yes evoo if it’s good quality should be used for sauces and light cooking. It has a low smoke point, and you won't get many of the benefits of the health-promoting compounds because they'll break down in the high heat. ... /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Extra Virgin is just the oil pressed from olives full of antioxidants and more and more research is showing how it is good for all kinds of things, from cancer to Alzheimer's. Choose the right olive oil for the job. Evoo, regular olive oil, Then coconut oil, avocado oil and finally sunflower oil. Or is it simply used as garnish after/dipping sauce? From what I've heard (so, hearsay, not expert opinion) - frying with EVOO isn't bad for your health so much as you lose the health benefits of having EVOO versus normal olive oil. I also used it for making hummus, and it was good (don't blend EVOO too hard, like for mayo, or it'll get really bitter). New comments cannot be posted and votes cannot be cast. New comments cannot be posted and votes cannot be cast. It'll taste more authentic anyway. The decision is to look at the some of the principles of Mediterranean Cooking and apply it to Chinese cuisine, and the use of Olive Oils is one of them. On occasion I'll use a pat of butter for my scrambled eggs, or when I fry up some fried chicken I'll use lard or vegetable oil, and I have a small container of ghee that someone gave me for my curries, but nothing is as perfect as my giant container of Extra Virgin Olive Oil. Enjoy the food, my friend. As for oil temps, if you're burning your oil, the issue is usually not with the smoke point of the oils, it's with your temperature control. Is this true? I know I'm forgetting stuff, I personally use it a lot. Let's start with an explanation of what olive oil is, exactly. Sunflower can go almost or maybe as hot as canola. Food Chem Toxicol. It is fine, it is just a waste of money as you'll loose all of the lovely subtle extra virgin-y flavours when you fry with it. Influence of heat on biological activity and concentration of oleocanthal--a natural anti-inflammatory agent in virgin olive oil. The ideas of fan and cai are basically portion control and emphasize a small amount of strongly flavored food with a larger portion of rice to be frugal with expensive ingredients. It begins to break down and all healthy reasons you ever wanted to use olive oil for are now gone and more dangerous. Each of these extra virgin olive oils are part of certification programs or offer full traceability. I use it for roasting vegetables, like breakfast potatoes, or Brussels sprouts. Believe it or not, there are oils made entirely from the tiny sunflower seed. Cicerale S, Conlan XA, Barnett NW, et al. Do not doubt the Spaniards. Casal S, Malheiro R, Sendas A et al. Croquetas and any olive oil ... tick that a yes! Use sunflower or peanut oil instead. Product Description. Is the temperature too high for the extra virgin olive oil? I have the Costco organic for dressings and other raw uses like bread dipping and things like that, but it's tough to find normal olive oil for frying and sautéing and what not. Pan frying with extra virgin olive oil is perfectly fine. Extra virgin olive oil has a relatively low smoke point, so it's best for sautéing over medium heat or roasting below those temperatures. Don't trust just any grocery store oil though; it might say that it's extra virgin, but it's probably not. Even though only some brands advertise their oils as “cold-pressed,” they actually need to be cold-pressed to qualify as extra virgin. Try refined coconut oil with no coconut taste or smell. Recently moved to Spain, and although I rarely cook I'm feeling a bit inspired here. Extra virgin isn't the only game in town. In other words, you can be assured you are getting the real thing. It’s a waste to fry or saute with it. La … It has a low smoke point so be prepared for that. I've never heard anyone say you can't cook with olive oil. I'm sure getting your hands on that would not be a problem in Spain. Sunflower Seed Oil. The only consideration you need to take in are cost and flavor. Extra virgin olive oil and canola oil are more in the middle – you can stir fry or bake with them, but don't deep fry. Also keep in mind that there are the same number of calories in a tablespoon of canola oil, olive oil, and lard; eating a variety of fats as appropriate for the cuisine and preparation method will lead to better health than only using one type of oil for everything, regardless of appropriateness. Quickview. A staple of the Mediterranean Diet, the oil contains antioxidants attributed to its phenolic compounds. Rather than rating Chinese cuisine as "unhealthy," look at Chinese cuisine holistically - traditionally, there is very little meat and lots of vegetables and fermented foods like pickled vegetables and fermented beans that add lots of flavor and probiotics. Any oil will taste bad if you overheat it, and yes high smoke oils give you more leeway, but make an effort to get your temps right, and you won't burn your oil! I mean, even my bottle here says ideal for frying... Don't stir fry with EVOO. Also, try using Extra Light Olive Oil, instead. Who on earth thinks that's the case? The runner up was coconut oil. Posted by 6 years ago. It produced the lowest quantity of polar compounds compared to the other oils tested. My local food coop (Willy St Coop in Madison, WI) carries some, but it's really expensive for the kind of use. I encourage people to try using EVOO for more than just drizzling on salads and see for themselves, there is a huge difference in taste and greasiness. Here’s the smoke point order. According to Ollie, an artificial intelligence chatbot powered by the Olive Oil Times Education Lab, extra virgin olive oil is made “simply by crushing olives and extracting the juice,” without any additional refining or chemicals. I only use EVOO for dishes where the taste of the oil can be appreciated. A Spanish study showed that when frying vegetables in extra virgin olive oil, some of the antioxidants of the oil were transferred to the vegetables. Chinese stir fry usually involves high heat and quick cooking times. 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