Doesn't olive oil withstand high temperature?
"Do not put olive oil in such a hot pan, it will burn." We have heard this phrase hundreds of times when we wanted to cook with olive oil. Worrying that olive oil would have a toxic structure at high temperatures and that the beneficial structures would be damaged, we calmly left the olive oil bottle in a corner.
However, there was a point we missed. Did olive oil really have a structure that could not withstand high temperatures? Although there are many news and explanations on the subject, we can say that there is no scientifically proven side. In fact, there are scientific studies explaining that olive oil has a structure that is resistant to high temperatures.
The results of the research conducted by the Food Science Department of the University of Bologna in Italy are quite remarkable. The research says that olive oil, especially extra virgin olive oil, has a structure resistant to high temperatures that can be used in processes such as sautéing and frying. It denies all the rumors about high heat and olive oil.
Does high temperature change olive oil from good to bad oil?
In the continuation of these rumors, we come across the following sentences: "Olive oil loses all its value at high temperatures and becomes harmful."
Let's look at the more scientific part of it. Especially extra virgin olive oil has great benefits for our health. The main reason for this benefit is the phenols in its content, which act as antioxidants. When we list quality oils, the reason why we see extra virgin olive oil at the top of this list is that it is very rich in phenols.
Thanks to phenols, it protects our body from free radicals and toxic structures. Considering that olive oil is actually heat resistant, we see that there is no definite information that olive oil turns into a bad oil. It can be said that it is a rumor on the subject that olive oil turns into a bad oil when subjected to heat, except for those used for cold dishes, salads and sauces.
Still, the decision is yours.
Should olive oil be used when frying?
Now it's time for one of the most asked questions. Is olive oil used for frying? Again, we want to enlighten the subject with researches on the subject. Until now, most of us have used corn oil, sunflower oil or other oils when frying whenever we can.
However, there are two very interesting studies on the subject. In the first research, it is explained that olive oil is healthier than oils such as corn and sunflower when frying. In this scientific statement made by the ACS (Journal of Agricultural and Food Chemistry) on the subject, it underlines that both extra virgin and riviera olive oils are much healthier than oils such as canola oil and are more suitable for use when frying.
Another foreign-sourced study says that olive oil is very suitable for frying. In this study, the International Olive Council states that olive oil is one of the most durable oils with a boiling point of 220 degrees and is one of the rare oils that can preserve its structure even at this temperature.
We make no claims about whether or not frying is beneficial to health. However, if you want to cook by frying, researches give you many reasons to use olive oil.
Important note: However, it is stated in these studies that the situation will be different for each olive oil. The heating degree of each olive oil is different from each other. Especially if it is stated that olive oil is produced to be used only for cold flavors, do not use such oil for a dish that you will cook at high heat or for a long time.
Should the pan be preheated when using olive oil?
Let's say you are cooking a meal with olive oil, one of the most important details is that you should preheat the pan and not heat it.
If you heat it and put the oil in, you are afraid that the oil will not heat up enough or it will burn. You are worried that even if it heats up with the oil, it will not taste as you wish. Then this method will be one of your new saviors.
First, heat the pan. Then add the olive oil. Then add the vegetables. Let's say the oil is low. Keep the olive oil on one side of the pan and the vegetables on the other side to ensure that the vegetables retain both their flavor and color, especially while sautéing. As the pan and olive oil heat up, take the vegetables in little by little and sauté in this way.
The results you will get will be enough to increase the taste of your food.
Is olive oil suitable for second use?
As with all oils, there are a few important points to be aware of when reusing a used oil for frying. When we use an oil for the second time, one of the biggest problems we will encounter is that its structure has changed and it can be harmful to our health.
These oils, which have become rich in free radicals, both affect the taste of your food and affect your health. While even eating a fried food is heavy and not very healthy, frying in a second-time oil doubles the results. In fact, it is best to use a clean oil every time you can.
The same goes for olive oil. But if you still want to use it again, make sure that your olive oil does not go above 190 degrees and get a thermometer for it. If there are fried or blackened substances in it, be sure to drain it. After it comes to room temperature, transfer it to a clean container that you can close tightly. Store frying oils in a cool, dry place out of direct sunlight. Be sure to pay attention to these.
But as we said, it is most logical to use clean oil every time.
We have many reasons to host this healing and delicious treasure on our tables, from cold pressed to natural oozing. We hope that this information, which we have conveyed to you in the light of science, has reduced the question marks in your mind a little bit. In the end, the decision is up to you, our dear readers.
May health and taste always be with you.
To get the right oil:
https://www.tlosolive.com/kategori/temel-gida-urunumuz
It is a quote. We shared it because we found it right. Thanks food.com.
https://yemek.com/zeytinyagiyla-yemek-pisirme/
Research by the Food Science Department of the University of Bologna: http://www.teatronaturale.com/technical-area/olive-and-oil/1769-the-scientific-truth-on-cooking-with-extra-virgin-olive -oil.htm
Research by the Journal of Agricultural and Food Chemistry : https://www.acs.org/content/acs/en/pressroom/presspacs/2014/acs-presspac-october-22-2014/olive-oil-more-stable -and-healthful-than-seed-oils-for-frying-food.html
International Olive Council: https://www.internationaloliveoil.org/olive-world/olive-oil/
Research comparing olive oil and other oils (NCBI): https://www.ncbi.nlm.nih.gov/pubmed/15291498