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Author Topic: Cooking with Olive Oil  (Read 401 times)

Offline mommyof5

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Cooking with Olive Oil
« on: January 17, 2012, 08:02:25 AM »
Should I be cooking with Coconut Oil instead of Olive Oil? 
« Last Edit: January 17, 2012, 08:07:38 AM by mommyof5 »
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Offline Dingo Boy

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Re: Cooking with Olive Oil
« Reply #1 on: January 17, 2012, 09:21:14 AM »
Short answer - maybe. There is some belief out there that olive oil somehow becomes less beneficial when it is heated above 120 degrees. Coconut oil may be more stable. I will be switching to beef tallow for cooking oil as soon as I can get some. I don't use coconut (or avocado) oil anymore, due to adopting Blood Type Dietary guidelines to fine-tune my nutritional intake. FWIW, they don't seem to recommend against cooking with olive oil. http://www.dadamo.com/typebase4/typeindexer.htm
JMHO, YMMV, etc...
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Offline Jean

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Re: Cooking with Olive Oil
« Reply #2 on: January 17, 2012, 02:20:04 PM »
I generally only use olive oil for salad dressings, but if I'm cooking something that isn't heated to a high temperature where I specifically want the olive oil flavour then I will use it.

For high temperature frying, the most stable fats are beef tallow, ghee/clarified butter, palm oil, refined coconut oil.
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Re: Cooking with Olive Oil
« Reply #2 on: January 17, 2012, 02:20:04 PM »

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