When you think of the Mediterranean you think of beautiful beaches, rocky coastline, exotic locals with tan skin and healthy appetites. The Mediterranean diet has long been thought to promote a healthy lifestyle and long life. And one of the major components of this diet if olive oil.
Drizzle it over a salad or infuse it with herbs to make a dipping sauce for bread, olive oil is thought to have many heath benefits. In fact, a 2003 study from the European Journal of Clinical Nutrition found that “participants who had the highest consumption of olive oil consumed less cereal and baked goods but more eggs and vegetables, and had a higher vitamin intake than those who consumed the least amount of olive oil.” The oleic acid found in olive oil has also been the subject of expanding research when it comes to insulin resistance, cancer, and cardiovascular disease. “Oleic acid can directly alter the activity of certain cancer genes and appears to have anti-cancer effects that may be part of the Mediterranean diet’s health benefits. This primary MUFA in extra virgin olive oil may also help to lower a person’s risk of insulin resistance as well as favorably altering some of the blood fat patterns that can be associated with risk of cardiovascular disease,” according to World’s Healthiest Foods. Health and olive oil seem to go hand in hand.
When I first got on the Paleo Diet in January, I noticed that many guides and recipes warned me repeatedly not to cook with olive oil. I blindly followed, always saying I would research it later. As a student of journalism, it is unnatural for me to just blindly follow anything without investigating it further and double checking against different sources, especially since I am no food expert and merely an experimenter. So the thought continued ragging on me until today when I did looked into the matter further.
So why shouldn’t we cook with olive oil?
Each oil has a certain smoke point. A smoke point is the temperature at which visible gaseous vapor from the heating of oil becomes evident. Basically it’s a sign when the decomposition of oil begins to take place. Decomposition changes the chemical makeup of the oil and can reduced flavor and nutritional value and also cause harmful cancer causing compounds, called oxygen radicals.
So what’s the smoke point of olive oil?
Interestingly enough, there are different smoke points for different types of olive oil. Ever wonder what the difference between extra virgin olive oil and refined oil is? So did I. According to WHF:
- Extra-virgin: derived from the first pressing of the olives (has the most delicate flavor).
- Fine virgin: created from the second pressing of the olives.
- Refined oil: unlike extra-virgin and fine virgin olive oils, which only use mechanical means to press the oil, refined oil is created by using chemicals to extract the oil from the olives.
- Pure oil: a bit of a misnomer, it indicates oil that is a blend of refined and virgin olive oils.
It’s important to know which kind you are working with because each have different smoke points. Refine oil has a higher smoke point. Unfortunately, companies list different smoke points on their labels, which range from 220F to437F.
I buy the Filippo Berio brand Extra Virgin Olive Oil. They recommend 82F is the perfect temperature to taste. Furthermore, the Extra Virgin Olive Oil is not exposed to any damaging heat or chemicals from refining and it has no artificial preservatives or flavors.
So what are the alternatives?
Instead of cooking with olive oil, try cooking with butter. A spray or just a plain stick will work. Also, coconut oil is another good, natural cooking solution. Still love the taste of olive oil? Try drizzling you sautéed vegetables with olive oil after you’ve prepared them. Or create a salad dressing or sauce with herbs to flavor your food.
And remember the closer you get to virgin, the purer it’ll be 😉