Did you know you can cook with olive oil?
Extra virgin olive oil has a smoke point between 200 and 215°C, which is higher than usual cooking temperatures.
High in monounsaturated fat and antioxidant content means that extra virgin olive oil can handle high frying temperatures. Extra virgin olive oils are resistant to oxidation. This means there is little chance of harmful substances forming during cooking.
Fatty foods cooked in extra virgin olive oil have a higher monounsaturated fatty acid content, and a reduced saturated and polyunsaturated fatty acid content. The cooked food will also have more beneficial bio-active substances, such as polyphenols, tocopherols, squalene and phytosterols all of which are reputed for their health benefits.