How can one cook with virgin olive oil? Can it be used to fry eggs, sausages, etc.?

Question

As a hispanic, my family used to cook with corn oil. But now that I've read about the benefits of olive oil, I have bought some. However, I don't know how it's used; I've heard that it can burn! How can it be used to cook hispanic dishes and are there anything important I must know first? Thanks for your help.

Answer 1

I started using it as a replcement to vegetable oil, i use it the same way as vegetable oil. I have fried with it among many other uses, never a problem. Not a cooking pro, but it seems to work the same way!!

Answer 2

I am also hispanic and switched to olive oil too. I even fry tortillas in it. I does have a lower smoking point than corn oil... so it's best to be careful, but it's really not THAT much a concern.

There are different flavor levels of olive oil. Extra Virgin, Virgin, Light.... If you like the flavor of olive oil then extra virgin is the only way to go. If you don't like the flavor but still want the health benefits then you can opt for the light olive oil and you will hardly tell the difference between that and other vegetable oils.

Answer 3

No you should NOT fry foods in olive oil. The reason is that olive oil has a much lower smoking point than other vegetable oils such as corn, canolr, or peanut oil. I am Italian and they never fry anything in olive oil in Italy, either. Olive oil is best used either room temperature, or for low heat cooking. I n Turkey, they have a whole class of foods called yagli foods sauteed in hot olive oil but it iis never brought to a boiling point. Last but not least, good olive oil is very expensive to use for frying

Answer 4

Olive oil, as with any fatty substance, deteriorates during the frying process especially if it is used over and over and if the frying temperature is very high. High temperature destroys the good ingredients of any oil while it creates harmful agents for the liver, the arteries and the heart.

It is important however to take into consideration that these harmful agents are less likely to be created in olive oil than in all other known vegetable oils and this is because olive oil has a different composition. It contains a high percentage of oleic acid, which is much more resistant to oxidization than the polyunsaturated acids, which are found in large amounts in seed oils. But more importantly olive oil contains natural anti-oxidizing agents such as phenols and vitamin E. When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210º C) is well above the ideal temperature for frying food (180º C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

It is known that populations with a Mediterranean lifestyle and habitually use olive oil as their primary source of fat for cooking and dressing foods live longer, healthier lives.

Researches are beginning to focus on some of the other elements in olive oil, elements that are similar to anti-cancer compounds found in some fruits and vegetables. Olive oil does appear to have a role not only in combating heart disease but also in the control of excess weight, diabetes and in protection against some kinds of cancer.

Now, this doesn't mean that adding olive oil to a bad diet will make you healthy but cutting fat intake, limiting animal fats and using olive oil as primary source of dietary fat, along with a diet rich in fruits, grains, legumes and vegetables accompanied by a regular physical activity will enhance health.

Answer 5

I use it to cook even eggs! It has a buttery, nutty taste, I sprinkle on veggies and on chicken and then season, pop it in the microwave for 4 min. and there is a healthy quick entre. Just don't use a high flame and you won't scorch or burn the oil, you could add some corn oil to the olive oil for deep frying, but personally, I have no problem with it.

Answer 6

Given its cost, most chefs would probably tell you not to cook with extra virgin olive oil. The delicate flavor of this first pressing of olives is best used in "finishing a dish" (final drizzle in pasta for flavor) or in salad dressing. If you are just sauteing something just use plain virgin olive oil. It will add the flavor component you need. I would not pan-fry or deep-fry with olive oil because of its low burn point.

Answer 7

You can use olive oil just like any other cooking oil. I have done so for 15 years. The only time I don't is when I am deep frying, then I use vegetable or peanut oil.

Answer 8

My mother preferred to cook with olive oil. She however, bought olive oil for cooking and the virgin and extra virgin olive oil for salads or dipping. Remember to keep the heat medium or lower. There are many people who think olive oil shouldn't be used for cooking. I fry with olive oil when making certain foods that require the olive oil flavor.

Answer 9

Virgin olive oil can be put in salads.
It can also be drizzled on some nice crunchy bread, with some other toppings as well.
It can also be used to roast vegetables. Some you can try are:
carrots, mushrooms, sweet potato slices, onions, beets, potatoes, eggplant. parsnip.
Cut the vegetables in similar sized pieces, place in a bowl, pour in enough oil so the vegetables get coated when stirred, and add an herb or two. Roast in oven on flat pan at 400 degrees for 30-45 minutes. Vegetables are done when they shrink and start turning brown.

Answer 10

Extra Virgin olive oil is normally used for dressings on salads or to sprinkle over cooked food.It does not handle heat well. U can use light olive oil for light cooking instead. There are different grades of olive oils so choose the extra light or light olive oil.I hope this helps!

Answer 11

And why not! The only thing that can be said against olive oil is that it is too expensive compared to veg. oil, and also when frying, you might get a rather 'heavy' aroma if you overheat it.
I am a Turkish Cypriot. Every Sunday morning I fry eggs and hellim/halloumi (local cheese) in extra virgin olive oil. My wife uses it in many casserole dishes as well as salads. It is healthy and tasy. I am in love with olive oil.