Olive oil really can't be used for cooking, can it only be cold? If you stir-fry with olive oil, it will not only have no health care effect, but also be more harmful to your health than other vegetable oils when you encounter high temperature? Let's analyze the problem of ""for everyone.

First of all, look at the classification of olive oil processing technology, which is divided into squeezing and refining.

First, virgin olive oil

Virgin olive oil: Made from ripe fresh olives, squeezed out within 24 hours after picking. It has the least processing steps, no new chemical components, and retains natural nutrients, oleuropein, chlorogenic acid and other plant active substances, and its color is golden and green.

Second, refine olive oil.

Refined olive oil: it is to use the remaining raw materials of virgin olive oil and add organic solvents to make it dissolve more oil. This oil is dark, turbid and has a bad smell. After a series of refining processes, such as degumming, deacidification, decoloration, deodorization and dewaxing, the color is bright and golden, and most plant active substances will be destroyed during this high temperature processing. The nutritional value is low.

What kind of oil is suitable for how to eat

First, cold salad.

Judging from these two processing technologies, pressing olive oil is better, but the price is slightly higher. Cooking is an economic waste. Second, during the heating process, most nutritional active substances will be lost, resulting in the waste of nutritional components. It is best to squeeze olive oil for cold salad, or pour it when cooking.

Second, stir-fry

Cooking can choose refined olive oil, which is affordable, and you don't have to worry about losing nutritional active substances after heating, because it has been destroyed in the refining process. Although some active substances are destroyed, the oleic acid content in olive oil is as high as 83%, which is beneficial to human digestion and absorption and more suitable for healthy choice of modern diet.

Actually, olive oil can be used for cooking. The virgin olive oil made of immature olives is not refined, not only rich in free fatty acids, but also yellow-green, which contains chlorophyll, a photosensitive substance that promotes oxidation. So it is not suitable for high temperature and long time heating. It is best used to make cold dishes or dishes that are only slightly heated. In addition, the special fragrance of olives will disappear with heating, just as sesame oil wastes its fragrance when cooking.

According to China's national standards, olive oil can be divided into three categories: virgin olive oil, refined olive oil and mixed olive oil. The virgin olive oil is squeezed directly from fresh olive fruit, and it has the best quality without any chemical treatment. It is rich in monounsaturated fatty acids such as oleic acid, which is beneficial to control blood lipid, and also contains antioxidants such as polyphenols. Refined olive oil is refined. Although its nutritional value is not as good as virgin olive oil, its oleic acid content is still higher than other kinds of oil. Virgin olive oil not only contains a lot of free fatty acids, but also is yellow-green, which contains chlorophyll, a photosensitive substance that promotes oxidation, so it is not suitable for high temperature and long-term heating. Therefore, virgin olive oil is best used for cold salad, stew or stuffing, so as to exert its maximum nutritional value.

Refined olive oil is similar to other refined vegetable oils, with high smoke point, most of the antioxidant and flavor components have been removed, and there is no health advantage of virgin olive oil. However, due to its low content of polyunsaturated fatty acids, its heat resistance is better than that of soybean oil and its oxidation risk is small, so it is suitable for cooking.

If you want to buy olive oil and go home to cook, you should look for refined olive oil under the guidance of a shopping guide. Virgin olive oil is best used for cold salad, not cooking.