Is it true you shouldn’t cook with extra virgin olive oil?Unrefined, cold-pressed extra virgin olive oil has one of the lowest smoke point of all forms of olive oil. This is because extra virgin oil is the least refined, most nutrient dense and contains the largest concentration of fragile nutritive components. When heated to a high temperature the oil burns, turns rancid, and in turn lets out free radicals which are carcinogens. Extra Virgin Olive Oil does not have as high a smoke point as butter or coconut oil. For these reasons, I don't recommend cooking with extra virgin. Keep extra virgin olive oil for salad dressings, drizzling on cooked vegetables or adding to smoothies. To cook with use butter, coconut oil or toasted sesame oil instead.

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