Why cooking with EVOO?

You might have heard that EVOO loses properties at high temperatures or that it is not worth cooking with it due to its price. Nothing is further from reality. Keep reading and we will tell you why these two false myths should not be taken into account.

First of all, we must clarify that extra virgin olive oil has great stability at high temperatures, even when fried, compared to other vegetable oils. As a monounsaturated fat, it contains higher bioactive compounds, such as polyphenols, which remain present for longer.

Did you know that, in addition, according to a study by the University of Barcelona, cooking with olive oil allows the absorption and bioactivity of some of these bioactive compounds, such as carotenoids and the polyphenols, which are present in the stir-fry? Compared to using other fats in cooking, the overall quality of vegetables is significantly improved when fried in EVOO, because the product is enriched with phenols from EVOO transferred from the oil.

With this in mind, we will now tell you some of the benefits that EVOO will bring to your kitchen:

Let's start with the taste. Based on its stability at high temperatures, extra virgin olive oil is capable of enhancing the flavour of our dishes, while maintaining the natural flavour of what we are cooking, since it penetrates the food less than other vegetable oils.

Let's continue with the quality of our dishes. Thanks to the fact that when cooking, it hardly loses any properties, our dishes will be nutritious as well as tasty and healthy.

And, finallly, let us go to the subject that worries so much (although it should not). The price of extra virgin olive oil. As we anticipated at the beginning, surely someone has told you that its price is too high to use it for cooking. Let us explain why these types of statements are false.

First, did you know that when EVOO gets to high temperatures increases its volume? This means that you will have to use less oil each time you cook.

And if that were not enough, in addition, EVOO is reusable (while the reuse of other vegetable oils is not recommended). Thus, making calculations, which oil is more economically profitable? And at this point, we cannot help but reiterate the added value of its nutritional properties and benefits.

In addition, if we compare the price of extra virgin olive oil and its duration with that of other products of habitual consumption, this false myth is totally unmasked. Do we see some examples?

Think about that coffee you drink in a bar... How long do you enjoy it? A mug of beer on a terrace or a glass of wine is also a good example. And all this, talking about products that we consume on a daily basis because they seem "cheap" to us. If we were to evaluate liquors, soft drinks, cocktails... their prices and time of enjoyment, what would you think?

Now, compare it with the price of a litter of EVOO and the period of time during which you can take advantage of it.

Demystified, then, is that statement to which some people often hold on to about the price of virgin olive oil in order to justify why they do not cook with it.

We have explained why EVOO is healthier than other vegetable oils when cooking. We have told you about its benefits and we have clarified the fact that its nutritional properties are a healthy plus for your diet both raw and cooked. And also, we have told you why its price is not only an inconvenience for its use, but rather the opposite. There are no excuses for not including extra virgin olive oil in your recipes! 

And now, tell us what is being cooked on your stove? What tasty recipe with EVOO are you cooking today?