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Opposite to what you may have heard, extra virgin olive oil does not lose its health benefits after heat exposure. According to much recent research, the best quality 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 cooking style at home - sautéing, frying, baking, or a drizzle of top anything you like.
Extra virgin olive oil is mostly monounsaturated fat. Extra virgin olive oil's fat composition remains the same, even after heating at high temperatures.
Antioxidants and polyphenols
At a moderate temperature, antioxidants and polyphenols in olive oil 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 in olive oil decreased by 40%, and at the highest sauté process temperature 120°C the content of polyphenols in olive oil dropped by 75%. Both cases qualify the olive oil as healthy under European Union standards.
The bottom line is that extra virgin olive oil is perfectly safe to use for cooking. There is lots of published literature that demonstrates extra virgin olive oil's safety and suitability for different cooking methods. Most recent one published by the University of Barcelona "Extra olive virgin oil keeps healthy properties when used for cooking".
We recommend Brachia extra virgin olive oil or Brachia premium extra virgin olive oil to use for every day, as they are the best olive oil for cooking!