Extra virgin olive oil is the key ingredient to the Mediterranean diet!
Should you truly have to be concerned?
There are two things you need to know about oils and high heat.
The first one is the smoke point, meaning in how many degrees the fats begin to decompose and turn into smoke, and secondly the oxidative stability, meaning the degree to which fats react with oxygen.
Monounsaturated fats are resistant to high temperatures?
Extra virgin olive oil contains mostly monounsaturated fatty acids.
What you may don’t know is that these three separate categories of fats react differently to high temperature. Saturated and monounsaturated fats are largely resistant to heat, in contrast with polyunsaturated! The majority of vegetable oils contain polyunsaturated fats, making them that way unsuitable for cooking at high heat.
Olive oil, and even more, extra virgin olive oil contains at most the heat – resistant monounsaturated and saturated fats, at the significant percent of 87%!
Natural protection from oxidative damage!!
Rich in Antioxidants, Polyphenols and Vitamin E.
Extra virgin olive oil, like ours, is produced exclusively by mechanical methods with no chemicals or additives, natural obtained directly and solely from olives and then cold pressed. Thank to the way it’s produced, it’s very nutritional and beneficial for the human body, as it’s high in polyphenols and offers plenty of bioactive substances, like antioxidants and vitamin E.
Vitamin E acts as a powerful antioxidant for our body, protecting us from various diseases as they shield our cells. So given that this specific vitamin is one of the main constituents of extra virgin olive oil, consuming sufficient quantities of this type of oil and using it in our cooking, it provides us with a significant natural protection from oxidative damage.