Extra virgin olive oil cooking heat

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Maybe you've also heard that olive oil develops dangerous toxic compounds when you use it with high heat—we've found plenty of scare stories that say so. Well, guess what: Olive oil is perfectly safe to cook with. And she's not alone: Several recent studies have found that olive oil is more resistant to heat than other plant oils like sunflower, corn, and soybean. Yes, all oils break down, lose flavor and nutrients, and can develop potentially harmful compounds when you apply lots of heat. But, thanks in part to its high antioxidant content, olive oil is especially resistant to these changes.
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Important Update : We recognize that finding our product may be a challenge right now and are working hard to keep up with demand to restock your favorite products. A superior oil made from the first pressing of olives with no additional refining, heat or processing. Great for salad dressings, marinades, topping pastas and bread dipping. A mild, all-purpose cooking oil perfect for imparting a delicious nuance to all foods. Highly versatile, used for grilling, roasting, soups and pasta sauces. An extra light tasting olive oil that has been refined to remove any strong taste, making it a great substitute for butter or vegetable oil when baking.
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Extra Virgin Olive Oil Is Suitable For High Heat Cooking

Two monovarietal extra virgin olive oils from Arbequina and Picual cultivars were subjected to heating at degrees C for 36 h. Oxidation progress was monitored by measuring oil quality changes peroxide value and conjugated dienes and trienes , fatty acid composition, and minor compound content. Tocopherols and polyphenols were the most affected by the thermal treatment and showed the highest degradation rate although their behavior was different for each cultivar.
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It is a common belief that extra virgin olive oil should not be used for high heat cooking. I used to believe that too. Yet, at the same time I kept watching many celebrity chefs use extra virgin olive oil in their cooking. And it was high heat cooking. Was I missing something?
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