What are safe uses for olive oil in food

[Anonymous]

I hear you are supposed to use lower grades of olive oil than extra virgin as heat turns oil carcinogenic beyond smoke point and that extra virgin should only be used in non cooked stuff. Unfortunately I’m making bread and only have extra virgin . Hopefully one loaf it won’t hurt too much. I honestly don’t even know where to find lower grades that aren’t blends of other oils

[Anonymous]

Has anyone tried avocado oil in baking? Apparently it has the highest smoke point of oils

[Anonymous]

Anonymous wrote:I hear you are supposed to use lower grades of olive oil than extra virgin as heat turns oil carcinogenic beyond smoke point and that extra virgin should only be used in non cooked stuff. Unfortunately I’m making bread and only have extra virgin . Hopefully one loaf it won’t hurt too much. I honestly don’t even know where to find lower grades that aren’t blends of other oils

If you’re putting it in bread it’s not going to get anywhere near hot enough to be concerned. The internal temperature of a cooked loaf of bread is supposed to be 190-200F.

[Anonymous]

Don’t deep fry in olive oil and you’ll be fine. Canola has some of the same heart benefits but has a higher smoke point so we use than for pan frying and sautéing.

[Anonymous]

I’ve heard that this is overblown, but I use avocado oil when frying.

[Anonymous]

We use grapeseed oil, avocado oil, or safflower oil for most of our cooking.

Olive oil has such a strong flavor that I don't like it that much unless it's used intentionally for flavor.

[Anonymous]

Italians use olive oil for almost everything, soooo....

[Anonymous]

Bread doesn't get hot enough for the oil for this to be a concern (unless you really burn it, in which case your smoke detector would probably let you know).

[Anonymous]

They make olive oil cakes, OP. EVOO is used in breads all the time too. You're fine.

[Anonymous]

Anonymous wrote:I hear you are supposed to use lower grades of olive oil than extra virgin as heat turns oil carcinogenic beyond smoke point and that extra virgin should only be used in non cooked stuff. Unfortunately I’m making bread and only have extra virgin . Hopefully one loaf it won’t hurt too much. I honestly don’t even know where to find lower grades that aren’t blends of other oils

Unless you’re planning to bake and ingest charcoal with that dough you’ll be fine.

[Anonymous]

Anonymous wrote:Don’t deep fry in olive oil and you’ll be fine. Canola has some of the same heart benefits but has a higher smoke point so we use than for pan frying and sautéing.

I thought canola was unhealthy for some reason. Inflammation?

[Anonymous]

There is an olive oil shortage right now. The prices on olive oil have doubled in the recent weeks. Don't waste the stuff.

[Anonymous]

I use extra virgin olive oil to fry eggs, quesadillas, etc. should I not do that

[Anonymous]

Anonymous wrote:

Anonymous wrote:Don’t deep fry in olive oil and you’ll be fine. Canola has some of the same heart benefits but has a higher smoke point so we use than for pan frying and sautéing.

I thought canola was unhealthy for some reason. Inflammation?

I heard something similar so we are back to using veg oil for high heat and olive oil for most other things.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Don’t deep fry in olive oil and you’ll be fine. Canola has some of the same heart benefits but has a higher smoke point so we use than for pan frying and sautéing.

I thought canola was unhealthy for some reason. Inflammation?

It’s totally fine. Tik tok has some bs thing going on about canola oil being bad. But it’s perfectly fine. The inflammation thing is unfounded.