Olive oil is a staple in many kitchens, but not all types are created equal. Extra virgin olive oil (EVOO) is considered the highest quality grade of olive oil, made by cold-pressing fresh olives and mechanically extracting the oil instead of using heat or chemicals.

Health Benefits

EVOO is rich in antioxidants, which can reduce oxidative stress and inflammation in the body. It is also high in monounsaturated fatty acids, such as oleic acid, which are essential in the human diet. A diet high in unsaturated fatty acids can help lower the risk of heart disease compared to one high in animal fats.

EVOO is also loaded with vitamin E, which boosts immune function, protects the brain, and supports healthy skin and eyes. The cold-pressing process preserves most of the polyphenols, which are super-healthy plant compounds that function as antioxidants and reduce inflammation.

Using EVOO

EVOO can be used for nearly all types of cooking, including drizzling as a finishing oil, whisking into dressings, or using to sauté and roast. However, it’s essential to be mindful of the smoke point, which is the point at which the oil starts to smoke, break down, and taste bad.

The smoke point of EVOO is 375-410 degrees Fahrenheit, so it’s best to use it for low-to-medium heat cooking. For frying and deep-frying, it’s recommended to use a more refined oil with a higher smoke point, such as avocado oil or refined olive oil.

Original reporting: Dallas TX News (HLL/CB) — read the source article.