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When learning the basics on cooking, many of us have been taught time and again not to cook with extra virgin olive oil when searing or sautéing due to its low smoke point. Instead, we re encouraged to use vegetable oils, such as canola oil or grapeseed oil, instead due to their purportedly higher smoke points. This does not tell the whole story. In fact, more and more research indicates this is a flawed recommendation. While it is true that vegetable oils are generally more neutral in flavor and more cost effective to use in large quantities such as when deep frying, pure extra virgin olive oil is much more stable than other oils when heated and significantly healthier (with the exception of avocado oil, which is equally nutritious). Let s take a look at why olive oil should be your go-to cooking oil for all uses. 

United statesSelina wangKaterina mountanosUniversity of californiaEuropean unionDepartment of food scienceMisconceptions about cooking with olive oilOlive centerKristy del coroBest olive oilsOlive oils vary greatlyFood scienceResearch directorஒன்றுபட்டது மாநிலங்களில்ஸெலீந வாங்கெடேரீந மவுண்டானோஸ்