Ideal Bite

Olive oil is fab for yummy salad dressings like this one, but I've been reading and hearing that it may not be the best for cooking because of its "smoke point." Apparently all those good fat elements become not-so-healthy when heated up. I just discovered canola oil in my health food store that's been refined to stand high heat. Or maybe I should just go raw... Save on my gas bill and break that confounded oil addiction!

Jenifer, Olive Oyl was Popeye's GIRLFRIEND (or "sweetie," as Popeye called her), not his wife, and her last name is spelled "Oyl," not Oil.:-) Angela, I don't know where you've been hearing and reading that olive oil isn't as healthy when you cook with it as it is on, say, a salad, because I've neither read nor heard anything of the kind ANYWHERE. I'm sure you can be confident that olive oil is just as good for you whether you use it on a salad OR cook with it. I don't think that heating it destroys any of its healthful properties. Goodness! I don't think Rachael Ray could have a TV show if it weren't for her EVOO! (Just kidding, Rach! :-))

Linda, I realize this is not something we commonly hear, but I just saw a segment on Oprah w/Dr. Oz in which he talked about the smoke point of olive oil not being stable. If you do a little research, you'll see that there are plenty of other sources. One thing Dr. Oz said that I'd like to explore further is that if you coat something in olive oil and then cook it, it's not as bad. I believe you can cook w/olive oil at fairly low temps. And I realize that Rachael Ray uses EVOO like water, but I'm not sure if she is cooking at low temps, or coating veggies and meats in it first before cooking or because she's not aware of the issue. I mean, most of us thought drinking bottled water was a good thing until recently, right? ;)

I cook with olive oil all the time. Plain, mixed with butter for some things, mixed with high heat canola for others, without ever reaching the smoke point - just a lower temp. And there is Adele Davis's old standby "Better Butter" where you whip softened butter with some olive oil and use it for toast and such. Another wonderful source for excellent olive oil is: http://www.holycreations.com Imported from Palestine, it helps support farmers and crafters in that country.

I am not quite sure about the cons of heating olive oil, I just know that is one of the best oils for the body. Coming from a Spanish family, my parents will never have anything but extra virgin olive oil in the kitchen. I am a true believer of its benefits. Tip: if your lips get a little dry, or maybe have a small crack, apply a tiny drop of oil on them and they'll heal faster (don't use petroleum jelly!!) There is a website of a place in FL that sells a variety of olive oils, as well as other Spanish products if you like, called www.deliciasdeespana.com. I like their Oleo Cazorla.

Okay, don't take my word for it... After some digging around and seeing there's all kinds of confusing info about smoke points and low vs. high heat cooking, I came upon this and thought the Grand Dame herself would be a good resource: http://www.marthastewart.com/portal/site/mslo/menuitem.58031cf9775720e59...

Olive oil is unstable at high temps. The oil begins to break down chemically and actually goes rancid quickly after being heated.

But here's my question: what's a high temp? does that mean it's best not to cook with it at all?

Angela: I'm glad you posted that link. I have only recently been paying attention to what makes heating oils bad and have been using coconut oil on low to medium heat the last several months. it's nice to see all the options and also learn coconut isn't the best way to go. Thanks!

Just read yesterday about coconut oil, but was worried about whether it was the wrong kind of fat... So much to learn!!