Do the Properties of Oils Change if They're Cooked?
Someone told me a while ago that if you cook with olive oil (in a curry, for example) that its properties change compared with using it in a cold dish (e.g., salad dressing).
Firstly, is this actually true of olive oil, or any oil, for that matter? If so, how are things like the vitamins, antioxidants or saturated/unsaturated fat balance of a particular oil changed when it's cooked?
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Usually this is said specifically about extra virgin olive oil. The reasoning is that extra virgin oil is pressed cold and processed without heating in order to preserve specific flavor profiles in the finished product. Cheaper oils are extracted using heat to maximize extraction, but lose some of these flavors. Generally heating is discouraged because you're paying a premium for unheated oil, so using it in hot applications would defeat the purpose.
These links have a lot of information on them:
en.wikipedia.org/wiki/Cooking_oil www.martinfrost.ws/htmlfiles/oct2008/cooking-oils.html
This link specifically answers - Why it's best not to cook with extra virgin olive oil
whfoods.org/genpage.php?tname=dailytip&dbid=261
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