Organic extra virgin olive oil has had quite a reputation in the gastronomic world as one of the best cooking oils to use in the kitchen. From pan-frying and sautéing to using oil as a drizzle for simple salads, olive oil has not failed us. However, cooking with olive oil is not for the simple cooks among us. While most people do know the benefits that olive oil presents, they rarely pay attention to the way olive oil is supposed to be used.

There are many myths about cooking with organic extra virgin olive oil, and here we are going to dispel some of them.

Myths about Cooking with Olive Oil

1.     Olive Oil Has a Low Smoking Point

For those less versed in cooking terminology, a smoking point means the temperature right before the oil reaches the temperature required for a good fry. The smoking point for many other oils and fats causes an undesirable chemical change which leaves smoke and a bad change in flavor. However, for olive oil, the smoking point is very high and can only be reached if the temperature required is for the highest-heat cooking. In fact, the smoking point will be a lot higher if the quality of the oil is good as well.

2.     Wrong Temperature Can Change Good Olive Oil to a Bad Oil

Cooking fats and oils are categorized into three dietary fat types; saturated, unsaturated and trans. While trans and saturated fats are considered to be unhealthy, the unsaturated fats such as those in organic extra virgin olive oil are considered to be good because of their healthy plant-derived origin. As such, the heat that is required to change the temperature of the olive oil to a frying state will not have any effect on the chemical composition of olive oil.

3.     Fried Food Absorbs Oil so it will make you Fat

If you start using the oil before letting it reach its frying temperature, the food will absorb more oil, thus making it soggy and less appealing to taste. However, properly fried food will actually absorb less cooking oil if you let the oil reach the tight temperature first. Organic extra virgin olive oil is not bad for health since it fulfills your daily nutritional requirements, but you will not be able to reap the benefits if you are too hasty in letting it reach its optimum temperature.

Quality is very important when it comes to using olive oil. Montemaggio’s organic extra virgin olive oil is known for its flavor as well as quality. Based in the Chianti region of Tuscany, Montemaggio is known for producing some of the best organic wines in Tuscany.