Olive Oil – Good or Bad?

Olive oil is the oil many of us reach for. It is known as one of the healthiest oils loaded with heart-healthy fats and antioxidants. Typically we would think it is safe to use in all our cooking. However there are times in which our safest bet is not olive oil.

Olive oil has a low so-called smoke point, which is when the oil begins to smoke. For olive oil this is between 365 and 420 degree Fahrenheit. At this smoke point the oil degrades, a process in which it looses its beneficial compounds and other health-harming compounds form.

Best use for olive oil is at temperatures below the smoke point, which makes it better to drizzle over already cooked food and in dressings. Now, dressings can be added on top of warm dishes too, not just salads so stay creative!

A better choice for the grill would be oils with higher smoke points and hence tolerate higher temperatures, such as avocado oil. In addition to it’s high smoke point, avocado oil has great health benefits, which will not get lost, even when cooked at higher temperatures.

Take this with you to the next cookout and reap the health benefits along with a tastier experience.

Happy summer, happy cooking!

Marie Aspling, Creator of Balans