Cooking with Olive Oil: Myths and Facts

Introduction

For years, olive oil has been surrounded by myths—especially when it comes to cooking. Some say it should only be used raw, while others believe it loses all its benefits when heated. Let’s separate fact from fiction and see how cold extracted extra virgin olive oil (EVOO) like Oro di Milas can shine in the kitchen.

Myth 1: Olive Oil Should Not Be Heated

Fact: High-quality EVOO has a smoke point of 190–210°C, which is higher than most cooking temperatures. This makes it safe for sautéing, roasting, and even light frying.

Myth 2: Heating Destroys Its Nutrients

Fact: While some delicate compounds may diminish slightly, EVOO retains most of its antioxidants and healthy fats even after cooking.

Myth 3: Butter or Other Oils Are Better for Frying

Fact: EVOO contains monounsaturated fats, which are more stable under heat compared to polyunsaturated fats in seed oils. This makes it a healthier choice for frying.

Conclusion

Cold extracted EVOO is versatile: perfect raw for salads and dips, but equally reliable for cooking. With Oro di Milas, you can enjoy both exceptional flavor and health benefits—whether drizzled fresh or used in your favorite recipes.