olive oil and cooking?

Answer 1

smokes at a lower temp

less transfat

extra virgin, less pungent

Answer 2

Cooking Oils, I believe, are either mono or polysaturate. Olive oil & sunflower oil are examples of each type. I once read that the best way is to use half and half to get the benefit of the best of each. This is because - someone else may know the facts - affect the intestine individually in a good way. Using mono and poly oils combined - balance this action. Be careful when using olive oil though, as it can taint the food too much. I onced tried it when frying mackrel fish, which is high in fish oils - my cooked fish tasted like cod liver oil!!

Always use Virgin Olive oil, its the purest & the best - shop around - as prices vary. I pay £1.79 or £1.99 for a nice sized bottle of Virgin Olive Oil. It lasts a long time too. There was an occasion a few years ago, when non-virgin olive oils had been contaminated. I could tell you which country - but it is a few years ago and it would be wrong to do this now.


If you make your own chips (I do) - using half of Olive Oil and half of sunflower oil, turns them a lovely golden colour as they cook. This was recommended to me. When putting them on a plate I have a paper towel which absorbs excess. I then remove the paper - naturally! before eating. ... and for those interested - I am not overweight - never have been. I believe frozen chips when they are partially cooked, end up being frozen with the saturated oil in the chip. Makes sense doesn't it. The packet may say half the fat, etc., but "Half of what"?

Answer 3

Olive oil is a great oil for cooking. Strong flavored olive oils can be used for frying fish or other strong flavored ingredients. A mellow late harvest Mission variety oil could be used in baking a cake. Olive oil has a high smoke point

Answer 4

Depsite advertising claims, monounsaturated fats still contain a double carbon bond that is just waiting to be filled with oxygen. When this happens we have the very definition of rancidity. Saturated fats like butter, or better yet, coconut oil are ideal because they don't transform during high heat cooking, and actually have many health promoting benefits. Eat olive oil.....but raw.

Answer 5

Its a great oil, but yes, it burns at lower temps. So dont overheat. But dont go for Sunflower, rapeseed etc as they tend to be rancid when you buy them especially if theyre in a clear bottle. Coconut Oil is an excellent option as it is less likely to be damaged. Never re-use oils as this is dangerous.

Answer 6

you only get the extra benefits from olive oil if you don't heat it. If you do heat it, the insaturated connection it has will gain one extra hydrogen and will become saturated, thus, it will be just as good as any other vegetable oil

Answer 7

olive oil is one of the most healthy & beneficial of oils,
good for heart, skin, in salads, ?lowers cholestoral
does not like a high heat when used in frying (as you would a corn or sunflower oil) as this kills the 'goodness'

Answer 8

Its one of the best oils to use, go for extra virgin. But for frying go for rape seed oil, it has a much higher smoking temperature.

Answer 9

It's the only oil. I love it.

Answer 10

Every thing with spinach apparently !!