Reading time: 1 min
Opposite to what you may have heard, olive oil does not lose its health benefits after exposure to heat.
Actually, according to much recent research, superior extra virgin olive oil is the safest and most stable oil to use in cooking even when used at high temperatures.
Extra virgin olive oil is suitable for every style of cooking at home - sautéing, frying, baking, or a drizzle of top anything you like.
Olive oil is mostly monounsaturated fat. Olive oil's fat composition remains the same, even after heating at high temperatures.
Antioxidants and polyphenols
At a moderate temperature, antioxidants and polyphenols did not disappear in the process of being cooked. The antioxidants were (up) to a point reduced, but still in concentrations high enough to meet the EU criteria for healthy food.
At the lowest sauté process temperature (120°C) the content of polyphenols decreased by 40%, and at the highest sauté process temperature 120°C the content of polyphenols decreased by 75%. Both cases qualify the oil as healthy under European Union standards.
The bottom line
Extra virgin olive oil is perfectly safe to use for cooking. There is lots of published literature which demonstrates the safety and suitability of extra virgin olive oil for different cooking methods. Most recent one published by University of Barcelona "Extra olive virgin oil keeps healthy properties when used for cooking".
For cooking we recommend Brachia olive oil.