It is very simple. Olive Oil is great for you, as long as it is not heated to its smoking point. Once you reach this point, every benefit of this great fat is now reversed and the oil can actually become harmful to you. Olive oil happens to have a relatively low smoking point, so it is easily reached if you put it in a frying pan. In essence, you could quickly turn an incredibly healthy stir-fry into a toxic soup. Instead, cook your food, then use olive oil to top it off after it is out of the pan.
Things like coconut oil, ghee and avocado oil, on the other hand, have much higher smoking points. So you can use these for cooking and sautéing.
- Cook with Coconut Oil
- Use Olive Oil as a Drizzle.