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  1. #1
    Tom Dunphy's Avatar
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    why not cook with olive oil?

    Primal Fuel
    i really enjoy cooking with olive oil, but i've read from multiple primal/paleo sources that i should limit my olive oil use to drizzling on salads? why is that?

    one of my favorites... take bunch of asparagus, throw it in a zip lock bag, drizzle it with plenty of olive oil, some coarse ground pepper, a little kosher salt and plenty of minced garlic, then dump it onto a pan and roast in the oven.

    if that's wrong, maybe i don't want to be right! deeeeeelicious.

  2. #2
    davem's Avatar
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    Olive oil is my primary oil, and the primary oil of many cultures. I find the claims against it lacking a real... what's that word...

    Scientific Basis.

    Ah yes, that's it.
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    Dr. Bork Bork's Avatar
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    From what I understand, olive oil is ok to cook with in moderation, but extra virgin is NOT. If I recall, correctly, something about EVOO oxidizing and release bad stuff...
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    davem's Avatar
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    Now to counter, I've heard that only happens if you take extra virgin over 375F for more than 5 minutes, and primarily based on frying. Then again, if you keep it below that point, you can even fry with it.
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    I use olive oil for a lot of cooking (including frying), but you don't want to exceed the smoke point for any kind of oil you're using, including olive oil. That's why I keep EVOO for salads and finishing, but use plain olive oil for cooking. Mary Enig is well renowned on fats and also advocates using olive oil, but not at super-high temperatures.

  6. #6
    ChocoTaco369's Avatar
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    There's nothing wrong with cooking with good quality extra virgin olive oil. Just make sure you buy it in a dark green glass container or a tin and store it in a cool, dry place, such as in a closet or under the counter. Don't put it in one of those transparent pour bottles out on the counter (like I did for years - good thing I use it up so fast!). Olive oil is my go-to cooking oil as its flavor lends well to just about everything, unlike coconut oil and it doesn't splash, spatter or brown like butter does. I will NOT stop using it and don't let the naysayers throw you off. It's been shown through numerous studies to hold up very well to eat and excellent when herbs like rosemary, oregano and time are added to the oil. Like any other oil, just don't heat it past smoke point. I have a temperature gun and olive oil tends to smoke right around the 400*F mark. Since high heat frying is done at about 375*F, it's fine. Just toss the oil when you're done and don't reuse it like restaurants do.

    Quote Originally Posted by davem View Post
    Olive oil is my primary oil, and the primary oil of many cultures. I find the claims against it lacking a real... what's that word...

    Scientific Basis.

    Ah yes, that's it.
    I agree wholeheartedly. All the studies I've read seem to show the exact opposite and that the MUFA's in olive oil are resilient for heating and it takes something like 24 hours at 375*F in a deep fryer to oxidize and destroy the protective polyphenols - and even then it's a hell of a lot better than the week old canola oil you're getting at the restaurants!!!
    Last edited by ChocoTaco369; 10-04-2011 at 11:56 AM.
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  7. #7
    Dracil's Avatar
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    I've heard it's more about that it's simply a waste of money to cook with extra virgin.

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    Quote Originally Posted by Dracil View Post
    I've heard it's more about that it's simply a waste of money to cook with extra virgin.
    It does cost more, plus there's a smoke point differential.

    That's why I usually use regular olive oil for cooking.

  9. #9
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    Extra virgin olive oil contains more polyphenols than pure olive oil. Wouldn't that stand to reason that it would be more protective? I don't buy pure olive oil, but then again, I don't deep fry very much at all. I only lightly saute. Maybe I should just buy a tin of 100% pure. It's cheap enough.
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  10. #10
    duckmama's Avatar
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    I save my EVOO for salads and use plain old olive oil for stirfrying and drizzling on roasted veggies. It's pretty much the only oil I ever use any more other than occasionally I will drizzle a little bit of toasted sesame oil onto a stir fry to give it a unique flavor.

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