The unique value of olive oil mainly comes from the polyphenols in it. These substances can only be retained at low temperature, and once heated to the temperature of cooking, they basically lose their activity. Olive oil after high temperature becomes no obvious difference from other vegetable oils. ?

Olive oil is just a good edible oil, which contains more oleic acid and contains no cholesterol like other vegetable oils. Cold pressed unrefined olive oil contains many antioxidant components such as polyphenols, which is considered to have certain health value. But this can only be reflected in cold salad or other low-temperature applications. Although it will not obviously produce harmful components when cooking, the antioxidant components in it will be destroyed.

Extended data

Pay attention to olive oil cooking:

1, don't stir fry at high temperature

Some trace substances contained in olive oil belong to multi-classification. If stir-frying at high temperature is used, its nutritional components will be destroyed. In addition, monounsaturated fat in olive oil will smoke after heating, and it will easily become unhealthy and harmful trans fat, which has been proved to be a highly carcinogenic substance. Therefore, when using olive oil, it is best to use cold salad, or to cook some stewed dishes.

2, should not eat more

Although olive oil has many health-care functions, like other edible oils, olive oil is also high in calories, so eating too much will also have adverse effects on the body, and it will also make fat easy to accumulate and cause obesity and other problems.

Reference source? People's Network-Is olive oil suitable for cooking? Three things to keep in mind