Does Texas Olive Oil Change When Heated?

There are many, many misconceptions about Texas olive oil and heat. Some cooks will argue that it should not be heated or used in cooking; others believe it can be used freely within the kitchen in any recipe and method. At the Texas Hill Country Olive Co., we know a little about olive oil and how to use it for the best results. 

What is The Deal With Heat?

It is widely known that extreme temperature changes, such as cooking or freezing food, can destroy some of the components that make those foods so popular. This can impact the ingredient's ability to deliver vital nutrients and more. 

Many cooks believe that Texas olive oil should only be used in low-heat cooking or neat. While on the other hand, many cooks believe that its high smoke point makes it much safer to cook with. 

The Texas Olive Oil and Transfat Myth

It is widely believed that many people do not use Texas olive oil in high heat or heat-based cooking due to transfats that occur when heated. Transfats are unhealthy and can cause many health issues. This is a myth. 

High-quality pure EVOO does not contain transfats; instead, it contains monosaturated fats. It is a healthy oil to cook with as it is more likely to resist oxidative damage caused by heat. This protection ensures that the heat it is exposed to does not break down any of the vital compounds.  Of course, heat will change any ingredient slightly - it is not true that it ruins most of the nutrients in olive oil. 

Keeping Your Olive Oil Great

If you want to ensure that you get the best out of your Texas olive oil, you can use these tips! 

• Don’t overheat for prolonged periods - Prolonged heat will cause the nutrients to break down slowly. It is best not to use high heat for extended periods as this will impact the health benefits you could miss out on. 
• Make sure your EVOO is in date - Fresh and in-date EVOO will have the most nutrients in it. This will also ensure that it is packed full of the best nutrients for the most health benefits. 
• Not made for deep frying - This delicate oil, whether it is robust in variety or not, is not made for deep frying. As it is hard to manage a steady and even heat with deep frying, you risk burning food and causing dangerous carcinogens to form. Stick to gentler methods of cooking, such as sauteeing or grilling. 

When cooking with a high-quality ingredient, the most crucial factor is to take your time. Don’t rush through the process - when you allow yourself to connect with the ingredient and take it slow, you might be surprised by the results. This will also mean your meals retain as many nutrients as possible.