The myth of cooking with olive oil: Does heating it really damage it?
The myth of cooking with olive oil: Does heating it really damage it?
When we talk about extra virgin olive oil, it's common to hear the idea that "it's not good for cooking" or that "it loses its properties when heated." This myth has led many people to reserve it only for salads or for cold use. But the reality is different: you can cook and even fry with extra virgin olive oil .
In this article, we'll tell you where the myth comes from, what the difference is between authentic olive oil and blends, and why extra virgin olive oil is one of the best options for your kitchen.
Where does the myth come from?
The myth that olive oil loses its benefits when heated originated for two reasons:
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Confusion with mixtures :
Many oils on the market are not 100% olive oil, but rather blends with refined or low-quality oils. These blends do degrade easily at high temperatures, generating unhealthy compounds. -
Misunderstood smoke point :
The smoke point is the temperature at which an oil begins to break down and release visible smoke. Authentic extra virgin olive oil , like Mánamu , has a smoke point of between 190°C and 210°C , more than enough for most home cooking and even frying.
Olive oil vs. blends: the key difference
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Authentic extra virgin olive oil :
It's made only from cold-pressed olives. It retains natural antioxidants, polyphenols, and healthy fats that make it stable during cooking. -
Blends or refined oils :
When combined with lower-quality oils (soybean, canola, sunflower), it loses heat resistance and increases the risk of oxidation. These combinations are responsible for many people believing that olive oil is "unsuitable for cooking."
Can you fry with extra virgin olive oil?
The answer is yes .
In fact, in the Mediterranean diet, frying with olive oil is a common and healthy practice.
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Withstands high temperatures : Its smoke point is higher than you think.
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Protects food : Its richness in antioxidants makes it more stable than other vegetable oils.
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Improves flavor and nutrition : Even when fried, it retains some of its polyphenols and vitamins, providing benefits that other oils do not offer.
If you are looking for a reliable oil, Mánamu extra virgin olive oil It is made with Greek Koroneiki olives, known for their quality and cooking stability.
Practical tips for cooking with olive oil
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Use authentic extra virgin olive oil like Mánamu , avoid blends.
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Do not reuse the oil more than once or twice, to maintain its quality.
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Control the temperature: for frying, the ideal temperature is between 160°C and 180°C.
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Always store it in a cool, dark, tightly closed place.
Conclusion
The myth that olive oil isn't good for cooking is just that: a myth. What's really damaging is using low-quality blends. When you choose an extra virgin olive oil like Mánamu , you can not only cook and fry with confidence, but you'll also enjoy all its health benefits and an incomparable flavor in your dishes.
Extra virgin olive oil doesn't lose its magic in the kitchen... on the contrary, it enhances it.
