can olive oil be stir-fried? this is probably the question of many consumers. some people feel that the precious olive oil cannot be cooked at high temperatures, otherwise the healthy nutrients inside will be destroyed and volatilized. is olive oil the only way to mix vegetables? then the significance of such a healthy cooking oil may not be high. in fact, the truth is not exactly like this, today we are going to solve this myth for everyone, olive oil stir-fry in the end is not ok?
extra virgin olive oil is more suitable for low-temperature cooking
first of all, extra virgin olive oil, is the highest grade of olive oil, made of pure physical methods of mechanical cold pressing, is a kind of processed original "fruit oil", because of its highest nutritional quality, it is indeed more suitable for cold mixed vegetables, salads and cold cooking, which is equivalent to the most complete intake of olive oil nutritional and healthy ingredients.
however, in fact, even if it is used for general daily cooking, nutrition will not be destroyed too much, and it is still much healthier than other traditional cooking oils. unless heated at high temperatures exceeding 120 degrees (especially after 180 degrees), the antioxidants of virgin olive oil will be significantly destroyed, and the aroma will not be so pure, so in this way, virgin olive oil can be drunk directly, as well as daily low-temperature cooking, the taste is pure and fragrant and not greasy. but if you take it to fry and stir-fry, it will lose some of its nutritional value, and compared with its price, it is indeed a bit uneconomical.
non-virgin olive oil can be sautéed at high temperatures
however, many of the ordinary olive oils we commonly see in supermarkets are non-virgin olive oils, that is, refined olive oil or blended oils (if you do not understand the classification of olive oil, you can see this article: the type of olive oil), this type of oil is processed and refined, after deacidification, dehydration, degreasing procedures, the smoke point is as high as 240-250 ° c, much higher than other common edible oils.
although many of the original nutrients of this type of olive oil have been removed in the process of processing and refining, the nutrition is not as good as that of extra virgin olive oil, but it is very suitable for stir-frying. moreover, most of the chinese cooking temperature will not exceed 180 ° c, so using this type of olive oil to stir-fry vegetables is not only no problem, because of its thermal stability will be better, smoke point is high, more healthy than other types of oil. another point is that the price of such refined olive oil is also cheaper, and it is not so painful to make oil-intensive dishes, so it is more appropriate to use it to fry, fry, boil, stir-fry, etc.
choose from different types of olive oil on request
in general, we often talk about olive oil being cooked at low temperatures, which is actually mainly for extra virgin olive oil. ordinary olive oil, used to stir-fry vegetables is actually very effective, it will not destroy the original taste of vegetables, nor will it cause vegetables to change color. used to cook seafood, the taste is rich and aromatic, there is no fishy taste and greasy feeling, it can be called a full range of color and flavor.
therefore, different types of olive oil can be selected according to different cooking conditions, such as the more expensive extra virgin olive oil used to mix cold vegetables or low temperature cooking, or even for skin care, so that the nutritional value of extra virgin olive oil can be maximized. the relatively inexpensive refined olive blend, and olive blended oil as a daily cooking oil, used to stir-fry, fry, etc., can also reduce fat intake, while the aroma of meals does not diminish at all.
hopefully, this article answers the question in your mind, and you can't ask "can olive oil be stir-fried?" in the future? "this sort of question.