COOKING WITH EXTRA VIRGIN OLIVE OIL
Extra virgin olive oil is perfect for cooking, frying, sautéing, poaching, dressing and baking.
It is a heart-healthy fat, high in polyphenols, that lends a little extra something special to your favorite dishes.
Olive oil is one of the richest sources of monounsaturated fats of all cooking oils and is naturally cholesterol-free. Olive oil contains much more monounsaturated (“good”) fats per tablespoon than butter, margarine, and other popular cooking oils.
Olive oil is low in saturated fat and does not contain trans fat, which may increase the risk of heart disease.
Consuming monounsaturated fats is shown to help reduce the level of “bad” cholesterol that can cause deposits to form on the walls of arteries and other blood vessels.
Smoke Point
410ºF or 210ºC
When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.
Source: International Olive Oil Council(IOOC)
