Sunday March 18, 2012
Why You Shouldn’t Always Cook With Olive Oil | Eating Well.
So I have been cooking with Olive Oil for years now because of it’s wonderfully healthful qualities and sometimes I even use it in baking. I am not a lover of olives, green, black, stuffed, or you name, the little orbs are just too salty for my taste but I have acquired a taste for the oil. It has taken the place of the revered Sesame Oil in my kitchen cabinet.
I remember years ago when one of my kids had to make ‘tapenade’ for a world market day and I of course became the primary producer of the black concoction, which I must admit I had never heard of prior to that day in world market history. Not only did it have olives, but anchovies and capers too! My gosh, a ‘sweet’ person’s salty nightmare! Well we made a fine batch of it and it did go to market but I believe most if it came home.
If you are cooking over high heat, don’t use olive oil. Olive oil has a lower smoke point – the point at which an oil actually begins to smoke (olive oil is between 365° and 420°F). When you heat olive oil to its smoke point, the beneficial compounds begin to degrade, and potentially health-harming compounds begin to form.
Do read through this article on olive oil and use it frequently but wisely.
Mangia!
BAKING on LIFE 