Thanks for such a clarity. I use olive oil and every 2nd person starts to give advice that you shouldn’t be cooking with olive oil it’s has bad health effects
Hey Your knowledge of edible oil Chemistry is extremely brilliant. Also your art of narration is like a born Teacher. Keep doing this beneficial work... 👍
Tx for sharing a lovely n informative video on benefits of Olive Oil. Would be great if you could give your feedback on use of unrefined Canola oil/ mustard oil for cooking.
That makes so much more sense. I have been told by many that I shouldn’t be cooking in extra virgin olive oil. I feel relieved hearing to how well you have explained as to what contributes to a good/healthy oil and what it means to heat or cook in an oil. Thank you.
What’s your advice on roasting broccoli in a toaster oven with air fryer. My recipe says 425 and my broccoli which I drizzle the oil is I only an inch from the heating element . Can I still use the virgin olive oil . If so should I lower the temp ? Also should I only use a glass container ?
I mistakenly bought a bottle of extra virgen olive oil, It says it contains trans fat, however the other normal olive oil says organic and it doesn't contain trans fat in the nutritional label.
@@JoyObasi-hz5jodo you mean colourless glass bottles? If you do, keep the bottle in a cupboard, or decant into a dark bottle. I use an old red wine bottle. But I’m lucky, as we produce our own olive oil.
So if I fry a steak, and I want to seer it as well, the frying pan gets way way hotter than the oil Smoke point. If I added the oil late or rubbed the meat with it first, it does give the appearance the oil is smoking? The thermometer struggles to give me the oil reading instead of the pan reading. All that to say…..can I still make the pan ultra hot?!
If you're using high-quality extra virgin olive oil, I recommend adding it raw to the steak just before serving, rather than rubbing it on the steak before searing. This method is similar to how steaks are cooked in Florence (fiorentina). When searing, the pan's temperature is higher than deep frying. Since rubbing the steak uses less oil than deep frying, the high heat could significantly affect the oil's stability. Adding the oil raw prior to serving will bring out flavors in the steak that were never there before. I highly recommend it! 😊
I've been learning to bake bread and using EVOO. It changes the taste of the bread and kinda turns it yellow. I'm not sure I like it. It seems too flavourful.
Grilling and searing are perfectly fine, depending on your desired outcomes. The conversation centers around the heat stability and exposure of the oil. Extra virgin olive oil, like any lipid, will degrade with prolonged heat exposure. However, fresher, antioxidant-packed EVOO is more resistant and stable. When grilling chicken until crispy, it depends on your desired effect and how dry or moist you prefer your chicken. Searing is usually done at extremely high temperatures for a short amount of time. In short, a good extra virgin olive oil is very versatile-arguably the most versatile lipid for cooking-and perfectly suited for frying.
@@ObsessedwithOliveOilsorry you don’t need to reply to this because I’ve taken enough of your time. But I’m confused: frying steak on a pan is bad because of the heat, but cooking over a flame on a bbq with chicken is ok ?
Heat in general will alter the chemical composition of ANY oil not just olive oil. Depending on the temperature and the time of cooking it will tend to accelerate or delay the inevitable natural break down of the oil. So we can’t generalize searing or grilling without having an idea of the oil being used, the temperature and time under heat. There are many studies out there that show that extra virgin olive oil will maintain its composition longer than other oils under heat. I hope it makes sense. As a rule of thumb smell and taste the oil, if it smells green, fresh, like nature then you probably have a great oil in your hands and it will withstand heat much better. Whether searing or grilling. :)
It is not advisable to cook with pomace as it is not only the residual biproduct of virgin olive oils extraction but in order to be consumable it goes through a chemical refining process.
That would probably happen with all oils! And if I’m cooking steak I’d go straight to the grill and then after cooked to your liking add a great oil raw before serving! 🙌🏼
I can’t fully speak to avocado oil with the exception of what I know about the state of the avocados used in the making of. :( When it comes to the monounsaturated fatty acid content yes they’re similar. When it comes to the oxidative stability given by the phenolic compounds in olive oil then would go with extra virgin olive oil every time. ;)
I tried avocado oil and it's not a good alternative, because the flavor is not neutral and has an overpowering effect regarding taste of the food and seasoning added.
Thanks for such a clarity. I use olive oil and every 2nd person starts to give advice that you shouldn’t be cooking with olive oil it’s has bad health effects
Thank you for watching and for the kind words, glad to be of help!
There's nothing unhealthy about olive oil buddy
Thanks for clear this up I feel so much better now ☺️
🙌🏼👌🏼
A lot of important information in this video. Thanks for sharing it.
Our pleasure!
Hey Your knowledge of edible oil Chemistry is extremely brilliant. Also your art of narration is like a born Teacher. Keep doing this beneficial work... 👍
Thank you for the kind words!! Olive oil for all!!
Tx for sharing a lovely n informative video on benefits of Olive Oil. Would be great if you could give your feedback on use of unrefined Canola oil/ mustard oil for cooking.
That makes so much more sense. I have been told by many that I shouldn’t be cooking in extra virgin olive oil. I feel relieved hearing to how well you have explained as to what contributes to a good/healthy oil and what it means to heat or cook in an oil. Thank you.
Good informative video. Thanks for sharing information. I like to prefer cook in extra virgin olive oil
💚
What’s your advice on roasting broccoli in a toaster oven with air fryer. My recipe says 425 and my broccoli which I drizzle the oil is I only an inch from the heating element . Can I still use the virgin olive oil . If so should I lower the temp ? Also should I only use a glass container ?
Great video, thank you!
Glad you liked it! 💚🙏🏼
I know inglish few. Please, answer me, can l fry potatoes and meat in extra virgin olive oil?
100% yes!
Thank you for this
Hi! Can you please site your sources?
it's a you tube video, I think you're looking for a medical journal
Source: Trust me bro
Well done!
Thank you
so good!
Bros still replying comments 3 years later. ❤
I mistakenly bought a bottle of extra virgen olive oil, It says it contains trans fat, however the other normal olive oil says organic and it doesn't contain trans fat in the nutritional label.
Is it ok in plastic bottles or do u recommend glass bottles?
Glass and dark bottles always preferred!
How about the regular normal bottle?
@@JoyObasi-hz5jodo you mean colourless glass bottles? If you do, keep the bottle in a cupboard, or decant into a dark bottle. I use an old red wine bottle. But I’m lucky, as we produce our own olive oil.
Thx!
What extra virgin olive oils are your top 5 ? I want to buy the best !! Help me choose ?
laudemio
So if I fry a steak, and I want to seer it as well, the frying pan gets way way hotter than the oil
Smoke point. If I added the oil late or rubbed the meat with it first, it does give the appearance the oil is smoking? The thermometer struggles to give me the oil reading instead of the pan reading. All that to say…..can I still make the pan ultra hot?!
If you're using high-quality extra virgin olive oil, I recommend adding it raw to the steak just before serving, rather than rubbing it on the steak before searing. This method is similar to how steaks are cooked in Florence (fiorentina). When searing, the pan's temperature is higher than deep frying. Since rubbing the steak uses less oil than deep frying, the high heat could significantly affect the oil's stability. Adding the oil raw prior to serving will bring out flavors in the steak that were never there before. I highly recommend it! 😊
@@ObsessedwithOliveOilthank you. How do I get the seer using the grill?
Cool bass.
I've been learning to bake bread and using EVOO. It changes the taste of the bread and kinda turns it yellow. I'm not sure I like it. It seems too flavourful.
Final question from me please! could I rub chicken thighs in olive
Oil and grill over flame on bbq until crispy ? Thank you
100%!!!!
@@ObsessedwithOliveOil and that’s ok but the hot pan frying isn’t? I’m confused
Grilling and searing are perfectly fine, depending on your desired outcomes. The conversation centers around the heat stability and exposure of the oil. Extra virgin olive oil, like any lipid, will degrade with prolonged heat exposure. However, fresher, antioxidant-packed EVOO is more resistant and stable.
When grilling chicken until crispy, it depends on your desired effect and how dry or moist you prefer your chicken. Searing is usually done at extremely high temperatures for a short amount of time. In short, a good extra virgin olive oil is very versatile-arguably the most versatile lipid for cooking-and perfectly suited for frying.
@@ObsessedwithOliveOilsorry you don’t need to reply to this because I’ve taken enough of your time. But I’m confused: frying steak on a pan is bad because of the heat, but cooking over a flame on a bbq with chicken is ok ?
Heat in general will alter the chemical composition of ANY oil not just olive oil. Depending on the temperature and the time of cooking it will tend to accelerate or delay the inevitable natural break down of the oil. So we can’t generalize searing or grilling without having an idea of the oil being used, the temperature and time under heat. There are many studies out there that show that extra virgin olive oil will maintain its composition longer than other oils under heat. I hope it makes sense. As a rule of thumb smell and taste the oil, if it smells green, fresh, like nature then you probably have a great oil in your hands and it will withstand heat much better. Whether searing or grilling. :)
Can we also cook in pomace oilve oil? Or only in extra virgin?
It is not advisable to cook with pomace as it is not only the residual biproduct of virgin olive oils extraction but in order to be consumable it goes through a chemical refining process.
Bravo
Great relief
Great thanksssssss
Keep using 🎉🎉🎉
Thank you! 😃
EVOO IT IS
💚💚💚
Thank you and I think your 1000 subscriber is me..
🙏🏼💚 yes indeed!!!! 🙌🏼.
How about cold pressed virgin olive oil? Evoo
Cold press means extra virgin olive oil
Now you need to learn more about saturated fats acids and that not all LDL os equal 😂
We’d love to. Please share!
I tried to pan fry a steak in olive oil last year and almost burnt my house down.
That would probably happen with all oils! And if I’m cooking steak I’d go straight to the grill and then after cooked to your liking add a great oil raw before serving! 🙌🏼
Temperature control and cooking time is key.
When I cook steak, I do it like Pioneer Woman. She heats the pan then salts it, then throws in the steak. No oil needed and it’s perfect every time.
A good alternative is avocado oil
I can’t fully speak to avocado oil with the exception of what I know about the state of the avocados used in the making of. :(
When it comes to the monounsaturated fatty acid content yes they’re similar. When it comes to the oxidative stability given by the phenolic compounds in olive oil then would go with extra virgin olive oil every time. ;)
I tried avocado oil and it's not a good alternative, because the flavor is not neutral and has an overpowering effect regarding taste of the food and seasoning added.
Problem with most avocado oils is that they are fake, whereas with a good olive oil brand you know what you’re buying.