Seeing olive oil is stripped of its nutrients at so low a temperature, my friend and his wife only add it.....

Question

to the dish when they're about to serve it. Does anyone else do this?

Answer 1

I do add it to food. The thing with oils is that if you heat certain ones they can go rancid at high temperatures. Olive oil is suitable for sauteing and stirfrying but not deep frying. If you get unrefined olive oil that is extra virgin you will be getting a more nutritious oil. Flax seed oil is very good to add to food as well. It is high in omega 3 fatty acids and is very good for overall health. I make salad dressing with it too. Use equal parts flax oil and lemon juice and add one squished clove of garlic and some grated ginger. Very yummy and very nutritious. If you want to cook at a high temperature, then choose coconut oil. It can withstand high heat temperatures. Good luck

Answer 2

That is not true.

Regardless of the type or grade, olive oil contains 120 calories per tablespoon. In fact, all edible food oils contain about 120 calories per tablespoon. When used for cooking, the healthy aspects of olive oil do not change as the oil is heated.

Go ahead and cook with it.

Answer 3

Olive oil can be used to enhance the flavor of many dishes when added before or after.

Answer 4

There are a lot of dishes that I add olive oil at the end, but no, it doesn't stop me from cooking with it. It's good at the end of cooking risotto and pastas and such.

Answer 5

Heat doesn't change olive oil. But yes, I have used it to garnish some foods.

Answer 6

I never realized its stripped from its nutriunts, however it does taeste better at room temperature so thats why I add it right at service.
When it is cold it stiffens up and get thick.