Frying with extra virgin olive oil

Many people think that olive oil degrades very quickly when heated and this can be bad for your health. Rainton Tomme. Our links with linked websites should not be construed as an endorsement, approval or recommendation by us of the owners or operators of those linked websites, or of any information, graphics, materials, products or services referred to or contained on those linked websites, unless and to the extent stipulated to the contrary. Nevertheless, once we receive your transmission, we will take reasonable steps to preserve the security of such information. Hi, love your website. Well according to the article, extra virgin olive oil may be too strong.

By Alexandra Sifferlin. Journal of Agricultural and Food Chemistry. When this happens, the fat molecules are getting cleaved into glycerol and individual fatty acids, while also turning into various harmful and potentially toxic compounds. Help Community portal Recent changes Upload file. Thank you! If you heat oil past its smoke point, it not only harms the flavor, but many of the nutrients in the oil degrade—and the oil will release harmful compounds called free radicals.

You're not — you're getting the same fat and calories with none of the flavor you're looking for. Every cook has been guilty of this. Speaking of keeping it by the stove The trace compounds in olive oil are also responsible for some of its flavor. Here's the important part