What are safe uses for olive oil in food

[Anonymous]

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

It's totally fine.

[Anonymous]

It’s nearly impossible to find olive oil that ISN’T Extra Virgin.

[Anonymous]

Anonymous wrote:

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.

not pp but I thought canola is a type of veg oil?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

not pp but I thought canola is a type of veg oil?

It is. Vegetable oil just means plant-based. Canola oil is made from rapeseed which makes is technically a vegetable oil.

[Anonymous]

What in the world are you talking about?

You don't use extra virgin in high heat applications because the heat changes the flavor profile and you lose the olivey goodness making it no different from regular or light olive oil.

That's it. It's not bad for you, it's just a waste of good olive oil.

[Anonymous]

I use olive oil for anything on the stove where the burner is on medium or lower; I use for eggs and fry on medium. If I need high heat to fry or sear meat, I use avocado oil. Olive oil is fine for baking, the temp doesn’t get that high.

[Anonymous]

Anonymous wrote:I use olive oil for anything on the stove where the burner is on medium or lower; I use for eggs and fry on medium. If I need high heat to fry or sear meat, I use avocado oil. Olive oil is fine for baking, the temp doesn’t get that high.

Same here.

[Anonymous]

Anonymous wrote:Italians use olive oil for almost everything, soooo....

Not just Italians. Most Mediterranean cuisines uses it in almost everything.

[Anonymous]

Anonymous wrote:What in the world are you talking about?

You don't use extra virgin in high heat applications because the heat changes the flavor profile and you lose the olivey goodness making it no different from regular or light olive oil.

That's it. It's not bad for you, it's just a waste of good olive oil.

Evoo has a lower smoke point so it should not be used for high heat cooking. Other types like avocado are safer. Stick with evoo for non cooking uses like salad dressing etc.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Italians use olive oil for almost everything, soooo....

Not just Italians. Most Mediterranean cuisines uses it in almost everything.

Not deep frying. For one bc it is expensive and you need a lot!

[Anonymous]

It’s ok to use in baking it doesn’t reach the smoking temperature. You would not stir fry in it, and if you tried you’ll clearly see the smoke.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I use olive oil for anything on the stove where the burner is on medium or lower; I use for eggs and fry on medium. If I need high heat to fry or sear meat, I use avocado oil. Olive oil is fine for baking, the temp doesn’t get that high.

Same here.

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