Is Olive Oil good for cooking?


According to researches, Extra Virgin Olive Oil is the healthiest option compared to any other vegetable oils. Why?

Extra Virgin Olive Oils are well known as a source of phenolic compounds (antioxidants) that provides us with many health benefits, for example, they protect us against cancer, heart diseases or high pressure and it reduces in a 70% the chances of having blood pressure issues.

Our Organic Extra Virgin Olive Oil ¨La Casona¨ has a high concentration of polyphenols (antioxidants), with 800 mg/kg.

Here we have some positives about why cooking with EVOO is possible. Researchers from University of Jaen (Spain) in collaboration with University of Oporto have shown that EVOO resist better very high temperatures compared to other commercial oil varieties, and have proven that cooking or even frying with Sunflower Oil produces a higher level of toxic compounds than with Olive Oil.  

After comparing with other vegetable fats, researchers have seen that the abundant antioxidants presence that EVOO possess is responsible of a less and lower degradation than others. The oils utilized for this study were: Extra Virgin Olive Oil, Peanut oil and canola oil. The advantage of the EVOO compared to others derives from its good fats and oleic acid, and a less percentage of bad fats.

We can conclude that cooking with Extra Virgin Olive Oil is healthier than with other vegetable oils because it tolerates heat levels and remains its antioxidant properties longer, due to a high presence of good fats.

By the way, the photo is from our friend Filipa, she is one of the responsibles we have come this far! :)

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