Olive oil can be categorized into virgin olive oil and refined olive oil according to the different grades of its pressing. Virgin olive oil is not suitable for high-temperature frying, refined olive oil can be high-temperature frying.

1, virgin olive oil

Non-refined virgin olive oil because it has not gone through the refining process, contains nutrients and phytochemicals in the original fruit, more beneficial to the body, but at the same time also because of the presence of free fatty acids and polyphenols, chlorophyll, and other phytochemicals that are unstable components, is not suitable for high temperature and prolonged heating.

While it does not produce obvious harmful components, heating will destroy the nutrients and antioxidant components in virgin olive oil, just like using Maotai as a cooking wine, and cooking tea eggs with superb Longjing. So virgin olive oil is best cooked at low temperatures to better utilize his nutritional advantages.

2, refined olive oil

Olive oil in monounsaturated fatty acids - oleic acid is absolutely dominant in the molecular formula, there is an "unsaturated bond", after heating is very unstable, easy to produce trans fats, which endangers the health. The company's website has been updated with the latest information on the latest developments in the industry.

While olive oil is mainly a monounsaturated fatty acid with only one "unsaturated bond", refined soybean oil, corn oil, sunflower oil, peanut oil, etc., which are often used for stir-frying, belong to the polyunsaturated fatty acids, which are rich in two "unsaturated bonds" of linoleic acid.

If it is refined olive oil, according to the stability of fatty acids, actually more stable than soybean oil and so on, not so delicate, can be used for frying.

Virgin olive oil, although richer in nutrients, is extremely unstable and is best used for cold or low-temperature cooking, while refined olive oil can be used for stir-frying without fear.

Expanded Information

Olive Oil Classification

1, virgin olive oil

The use of pure physical methods of mechanical cold pressed and made, unrefined, so retained in the olive fruit in the original nutrients and phytochemical substances. According to its quality, process and standard, virgin olive oil is divided into "extra virgin olive oil" and "virgin olive oil", the former has the highest nutritional quality, is the most nutrient content in olive oil, and is also the best olive oil.

2, refined olive oil

Generally, it is processed and refined by chemical soaking method, and it has gone through a series of deacidification, dehydration and degreasing procedures, removing all impurities in the oil. The purity is very high, but many nutrients are also stripped off in the refining process, and the nutritional value is relatively reduced.

People's Health Network - Issue 386: Although olive oil is good, edible don't enter the wrong area, can't afford to hurt!