Why Do Chefs Cook With Extra Virgin Olive Oil? (2024)

FAQs

Why Do Chefs Cook With Extra Virgin Olive Oil? ›

Cooking with EVOO isn't just an age-old practice; it's supported by science. The high saturated fat content of good quality olive oil makes it more stable than other frying options when heated to high temperatures. In essence, its monounsaturated fats are stable and unflappable. Culinary bodyguards, if you will.

It adds depth to dishes and enhances the taste of food. Not only does it add flavor, but it also provides numerous health benefits that make it an ideal choice for cooking. With all these advantages, it's no wonder why more and more chefs are turning to extra virgin olive oil when they prepare meals.

Extra virgin olive oil is rich in monounsaturated fats (MUFAs), which are quite heat stable and a bit less likely to undergo oxidization (unless under extreme conditions, perhaps). Some examples of monounsaturated fats are oleic acid, palmitic acid, and linoleic acid.

Even if you reach the smoke point, EVOO is more resistant to breaking down at high temperatures than other oils. Low smoking point (it is good enough but not better than regular vegetable or canola) It has a very strong flavour profile that can clash with the food you are making.

EVOO is not suitable for cooking at high temperatures given its lower smoke point. The utilisation of smoke point as an indicator of the ability of an oil to withstand heat, and to determine suitability for cooking is technically incorrect, and is not supported by scientific evidence.

Many people believe that it is not a good idea to cook with extra virgin olive oil. Several scientific studies have proven over the years that this myth is simply untrue. Not only is EVOO safe to cook with, but it is the most stable and safest cooking oil available.

Don't Use Olive Oil For High-Heat Cooking.

All cooking oils have what is called a "smoke point," the temperature at which the oil starts to break down and smoke. This is why extra virgin olive oil, which has a smoke point range of 350°F to 410°F, shouldn't be used for high heat cooking, especially frying.

The healthiest oil to cook with is olive oil. It's versatile, being used in everything from frying to finishing. It's also rich in healthy fats, antioxidants, and polyphenols, all of which have shown protective effects against cancer and liver, heart, and neurodegenerative diseases (27, 28).

The short answer is: Yes you can! This is a debated subject, and I want you to use whatever healthy oil you feel comfortable using for your fried eggs. When frying an egg in quality extra virgin olive oil, you'll use shallow amounts of the oil, over medium heat, for about 2 minutes or so.

In Italian culinary tradition, olive oil is the golden elixir that binds diverse regional cuisines together. Its roots trace back centuries, embodying the essence of the Mediterranean diet. Beyond enhancing flavors, olive oil symbolizes a commitment to wholesome, fresh ingredients – a cornerstone of Italian gastronomy.

Why do people say not to cook with olive oil? ›

This idea that it's not a good idea to cook over high heat with olive oil is fairly common. For a lot of people, the concern is one of health, specifically that olive oil, with its relatively low smoke point of 325 to 375°F (165 to 190°C), degrades more than other oils when exposed to high heat.

Not only will it burn, but getting it too hot will zap the minerals, enzymes and other healthy compounds, not to mention utterly kill the complex flavour. It's kind of a waste. So save your EVOO for finishing a dish, for dressings, dips and gentle pan-frying, when you'll be able to appreciate its flavours.

Yes, you can use olive oil instead of vegetable oil, and it's a substitute you should try and make often. This is because the nutritional value of olive oil is substantially higher than that of vegetable oil.

The Bottom Line. Quality extra virgin olive oil is an especially healthy fat that retains its beneficial qualities during cooking. The main downside is that overheating can adversely impact its flavor. However, olive oil is quite resistant to heat and doesn't oxidize or go rancid during cooking.

The flavor compounds in olive oil are delicate and will evaporate when heated. Heating olive oil does not damage the health benefits but it will make the olive oil lose some flavor. Some people consider this to be a good thing as they do not want their foods to taste like olive oil.

Producers are grappling with major supply and demand issues. This year, the International Olive Council expects that just under 2.3 million tonnes of olives will be produced – slightly down from last year's yield of 2.5 million tonnes, and significantly lower than the 3.4 million tonnes produced in 2022.

Grapeseed oil is light green in color and prized by restaurant chefs for its high smoke point (420°)—but also for its clean, plays-well-with-others taste. It's often used in vinaigrettes because it's less expensive than EVOO and allows other ingredients (like specialty oils or herbs) to shine through.

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Extra virgin olive oil has a unique flavour profile that adds complex depth to any dish without overpowering other ingredients. It's also incredibly versatile. Extra virgin olive oil can be used in baking, stir-frying, roasting and marinating recipes alike.