Is it okay to cook with olive oil?

Yes, olive oil can be divided into virgin and refined, virgin is not suitable for cooking, and refined is suitable for cooking. Because the virgin olive oil only undergoes simple physical treatment, the nutritional retention is more comprehensive. If you encounter high temperature during cooking, these nutrients will be lost, so virgin olive oil is more suitable for cold salad.

First of all, you are sure to cook. Cooking is highly recommended.

The first thing to say is that the boiling point of oil is relatively high. The boiling point of olive oil is about 270 degrees. When we usually stir-fry, we see oil boiling. In fact, it is not the oil that is boiling, but the water in the oil that is boiling.

Thirdly, deep-frying at high temperature for a long time is indeed an unhealthy cooking method, because high temperature will oxidize unsaturated fatty acids and turn them into carcinogens. However, unsaturated fatty acids are divided into monounsaturated fatty acids and polyunsaturated fatty acids, among which monounsaturated fatty acids are the most stable and have the highest heat resistance.

Olive oil is 80% of this fatty acid and contains almost no polyunsaturated fatty acids. Sunflower seed oil, soybean oil, peanut oil, corn oil, rapeseed oil and sesame oil we usually eat all contain a certain proportion of polyunsaturated fatty acids, which are easier to oxidize than olive oil when heated and produce carcinogens.