What happens when I heat extra virgin olive oil?
Extra virgin olive oil’s (EVOO) delicate olive polyphenols (colourful antioxidants) are broken down quickly during heating. This reduces the oil’s natural defenders like hydroxytyrosol and oleuropein, two antioxidants that protect our cellular membranes from damage.
The big problem with heating EVOO past its “smoke point” (typically 325° F to 350° F) is visible: The oil turns brown in your skillet, an indication of oxidized fats. This gives your food an off taste and your bloodstream oxidized oils, which it doesn’t like. However, olive oil can be safely used for…











