If Olive Oil is virgin olive oil, it is not suitable for high-temperature cooking.

Virgin olive oil is produced directly from the fruits of the olive tree using physical methods such as mechanical pressing. It does not undergo refining and retains the original nutrients in the fruits. Edible virgin olive oil is divided into two types: "extra virgin olive oil" and "intermediate virgin olive oil". The former has higher nutritional quality.

For virgin olive oil, because it has not been refined, it contains polyphenols with antioxidant effects and chlorophyll, a photosensitive substance that promotes oxidation. If it is cooked at high temperatures (over 120°C) , will destroy certain nutrients and functional components in olive oil.

Therefore, the low-temperature cooking of olive oil that we often talk about is actually mainly for virgin olive oil. In comparison, refined olive oil can be used for cooking. In other words, virgin olive oil is only suitable for cold dishes or lower-temperature cooking, such as steaming vegetables, making soups, stuffings, etc., while refined olive oil can be used for stir-frying, frying, deep-frying, and other higher-temperature dishes. Cooking.