Granted, none of these studies are massive, comprehensive looks at every conceivable aspect of this topic. There may well be a reason why heating olive oil is worse than other oils, but if there is, I didn't find clear evidence for it.
If you want to take a deeper dive, start by looking at these three overviews of what is and isn't known about olive oil and high heat. As for me, I'm satisfied that at the moment there's not much to indicate I should be any more worried about heating olive oil than any other oil out there. So that leaves taste. Do we want to cook at high temperatures with olive oil? How does it affect flavor?
To explore this, I tested three recipes using both extra-virgin olive oil and canola oil: a deep-frying recipe, a seared meat dish with a rich and creamy pan sauce, and a seared meat dish with a light and delicate pan sauce.
Given that it's now spring, I thought I'd whip up a deep-fried dish that celebrates the season: carciofi alla giudia "Jewish-style" artichokes , a recipe that comes from the ancient Roman-Jewish community. Traditionally, this dish is made by frying globe artichokes in olive oil; the artichokes are trimmed almost down to the heart, but some tender leaves are left attached to help create a flower-like appearance in the finished dish.
Here, I used baby artichokes, and fried them in both canola oil and extra-virgin olive oil. Tasted side-by-side, the Serious Eats crew all agreed that the olive oil contributed a distinct flavor, whereas the canola oil-fried chokes tasted lighter. Preference mostly fell towards the olive oil ones, which makes some sense given the Mediterranean personality the dish is meant to have, but we all appreciated how clearly we could taste the artichokes in the canola batch.
The bottom line is deep-frying in olive oil adds flavor, which is desirable in some circumstances but also can obscure the pure flavor of the food being fried. Whether you deep fry in olive oil will depend on whether you want that flavor or not. So far we've seen that deep frying in olive oil changes the flavor of the food—a not entirely surprising finding. But what about searing meats in olive oil? Will that have an impact on the final flavor of the dish?
My first foray into this question was with skirt steaks, which I seared until browned in two pans, one with extra-virgin olive oil, the other with canola oil. Both oils reached their smoke point during the searing process.
Tasting them side by side, my colleagues and I were unable to detect any flavor difference between the olive oil and canola oil samples, which indicates that in the case of richly flavored foods, a couple tablespoons of olive oil for searing isn't enough to significantly alter the taste of the dish.
What about a more delicate pan sauce, though? Would the olive oil make a difference there? To find out, I cooked up some pork chops, once again in two skillets, one with EVOO, the other with canola oil both oils once again hit their smoke points. Once they were good and browned, I set the chops aside and made two identical pan sauces in each skillet, this time with leeks, white wine, a little chicken stock, garlic, and lemon zest. This time there was a very subtle difference between the two dishes, with the olive oil one tasting ever so slightly more rounded and less acidic than the canola oil one, but I can't stress enough how minor the difference was.
If I had eaten them even five minutes apart, I would have said they were exactly the same; only a direct side-by-side comparison made it possible to detect the difference. In fact, the difference was so subtle, I can't conclude with certainty that the oil was the reason for it. It could have just as easily been due to slightly different rates of reduction or other variations that are difficult to control with total precision when making something like a pan sauce.
Powered by Shopify. What's one thing we're tired of hearing? It's unsafe to cook with olive oil. This is because these molecules, when heated, tend to oxidize quicker and go rancid. Instead, choose an oil high in monounsaturated fat with stability in high heat.
If you're not aware, the following are typical temperatures for heating food:. The smoke point of olive oil is ideal for frying. Oils high in polyunsaturated fats see our no-no list below oxidize too easily at high heat will release harmful free radicals. This can contribute to different diseases including dementia, cancer, and cardiovascular disease. Heat does not impact olive oil's nutritional make-up.
Olive oil is packed with antioxidants called polyphenols which act to protect the oil from oxidation. It's a question for the ages: Can you fry with olive oil? We like to eat tasty food. We like to look at memes. We like free drinks. But sometimes we have to take a stance on something that is at odds with what most people seem to believe. We disagree. We endorse olive oil for a sear or shallow fry. We do it all the time.
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