It's really difficult to find the downside of using olive oil daily. From a wide range of salty and sweet recipes to even essential oils, olive oil improves whatever mixture it's put into. So, the answer to questions like "can you cook with extra virgin olive oil?" or "is olive oil good for cholesterol" is a resounding "yes."
Better still, it boosts cancer prevention, reduces chronic inflammation, and improves brain functions, among many other perks. However, using it the wrong way can defeat its benefits and even cause health problems. After all, can you cook with extra virgin olive oil?Keep reading and find out more.
Dos and Don'ts
For those wondering how many calories are in a spoonful of olive oil, it's about 120 calories per tablespoon and 40 calories per teaspoon. Yet, the amount of calories isn't the most important information here, since olive oil is rich in healthy fats. Besides, it helps reduce bad cholesterol, the infamous LDL.
Still, the extra-virgin olive oil (EVOO) must not be used carelessly, otherwise it will lose its most important properties. EVOO is the best option for gourmet olive oil for cooking and finishing. Yet, it has very little tolerance to high temperatures. In fact, anything north of 410º F will burn nearly all the good things out of it.
So, a more detailed answer to the question "can you cook with extra virgin olive oil?" is: it depends on the temperature and cooking method. Using it for deep frying is also a bad idea, as all the polyphenols will be gone in this meal preparation. EVOO is better recommended for shallow frying under low temperatures.
Storage Conditions
EVOO needs to be stored away from direct sunlight and heat sources; so, no windows or stoves. Otherwise, even the highest-quality olive oil will go rancid pretty quickly, and even its smell will change. After this point, it's recommended to discard it.
Know Your Oil
When doctors answer "yes" to questions like "is olive oil good for cholesterol?" or "how many calories in a spoon of olive oil?", typically, they're thinking of EVOO, but there are other types. Below the extra virgin olive oil, there's the virgin oil. It still uses the same extraction method as EVOO, but it's still less tasty (and considerably cheaper).
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