Olive oil is renowned for its rich content of antioxidants and healthy monounsaturated fats. These components are linked to numerous health benefits, including reduced risks of heart disease, diabetes, and certain cancers. The antioxidants in olive oil help combat oxidative stress in the body, which can lead to various chronic diseases (MedicineNet).

Monounsaturated Fats: Olive oil is primarily composed of oleic acid, a type of monounsaturated fat that is stable at moderate temperatures.
Antioxidants: Extra virgin olive oil contains high levels of polyphenols, which are beneficial compounds that contribute to its health properties (The Mediterranean Dish).

One of the primary concerns regarding cooking with olive oil is its smoke point, which ranges from 365°F to 420°F (185°C to 216°C) depending on the quality and type of olive oil (Cooking with Olive Oil). When an oil reaches its smoke point, it begins to break down and can produce harmful compounds.

While olive oil's smoke point is lower than that of many other cooking oils, it is essential to note that:

Oxidative Stability: Olive oil is more stable than many oils with higher smoke points, particularly those high in polyunsaturated fats (The Culinary Institute of America). Studies have shown that EVOO retains its nutritional properties better than oils like corn oil when exposed to high heat (Serious Eats).
Cooking Methods: For sautéing or baking at moderate temperatures, olive oil is not only safe but can enhance the flavor of dishes without compromising health benefits.

Fact: Research indicates that olive oil can be used safely at high temperatures. A study published in the Journal of Agricultural and Food Chemistry found that olive oil is stable and retains its beneficial compounds under high heat conditions, making it suitable for frying and sautéing (Serious Eats).

Fact: While heating any oil can lead to the formation of harmful compounds, olive oil has been shown to produce fewer undesirable by-products compared to other oils when heated (The Culinary Institute of America). As long as it is not overheated, EVOO remains a healthy choice for cooking.

Fact: Although some nutrients, like polyphenols, can diminish with heat, many beneficial compounds remain intact. A study by the University of Barcelona found that olive oil still retains a significant amount of its antioxidants even after cooking (The Mediterranean Dish).

Choose the Right Type: For high-heat cooking, refined olive oil can be a better option due to its higher smoke point. However, for most culinary applications, extra virgin olive oil is preferred for its flavor and health benefits (Cooking with Olive Oil).
Monitor Temperature: Heat olive oil until it shimmers but avoid letting it smoke. This ensures that you are cooking within a safe temperature range (The Mediterranean Dish).
Use It Wisely: While olive oil is great for sautéing, drizzling over salads, and baking, consider using neutral oils for deep frying to save costs and maintain the quality of your EVOO (MedicineNet).

In conclusion, cooking with olive oil is not bad for you. On the contrary, it offers numerous health benefits and can be safely used in various cooking methods. While it is essential to be mindful of its smoke point, the overall evidence supports the idea that olive oil, particularly extra virgin olive oil, is a healthy and flavorful option for your culinary needs. Embrace olive oil as a versatile cooking fat and enjoy its rich taste and health benefits in your meals!