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Question:
Does cooking or frying with olive oil make it less healthy?

Answer:

As with other oils, heat does have an effect on the quality and composition of olive oil. Amounts of antioxidant polyphenols (which are in highest concentration in extra virgin olive oil) decrease, as do amounts of vitamin E. However, the healthy "monounsaturated" fat in olive oil (from oleic acid) seems to be fairly resistant to heat during cooking. In fact, in a number of studies which found health benefits associated with increased olive oil intake, participants consumed the olive oil both unheated (on salads, etc.) as well as from foods in which it was used in cooking. See the full answer for more information and tips on minimizing losses when cooking with olive oil >>

Also, see the full Extra Virgin Olive Oils Review, which includes CL's Top Picks.



Also see these related CL Answers:



What are the health benefits of olive oil? >>

See other recent and popular questions >>
COMMENTS

harold jitschak15243   July 5, 2017
Happy that you debunk some myths about the heating of olive oils.
Defies any logic that olive oil should not be heated [as it was done in tradition] as so often stated today by " desk-philosophers" when it is clear that olive oil has been used for cooking and frying purposes for thousand of years in the Mediterranean countries [and for those who will not be irritated by this: God commanded in His Torah to use olive oils for various frying purposes.......and we know better??]

Rachel8270   January 4, 2016
Any comment on fatty acids turning to trans fatty acids when olive oil is heated? I've heard that..

Diane7963   September 21, 2015
What about inflammation from heating extra virgin olive oil?


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This CL Answer initially posted on 9/20/2015. Last updated 8/2/2017.
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