[6] Studies show that oleuropein can prevent LDL cholesterol from oxidizing. The variables in this debate include cooking temperature, type of oil used, length of time the food is cooked, the type of food being cooked and the quality of the olive oil. Studies state that olive oil may lose its nutritional value and produce toxins in high heat cooking. The study also pro­vides the best avail­able guid­ance for gaug­ing the shelf life and use-by date for olive oils, Jamie Ayton, Rodney J. Mailer and Kerrie Graham state in their report. That begs the question, how hot is too hot? [7] The most prominent fatty acid in olive oil is oleic acid, which can reduce inflammation [8]. Olive oil has taken on new importance for its antioxidant levels as well as for its heart- healthy unsaturated nature. Extra virgin olive oil, for example, has a smoke point of about 160C, whereas refined olive oil begins smoking at around 210C. These include: Peanut; Sesame; Soybean Based on my research, cooking with olive oil using high heat isn't nearly as problematic as most of us imagine. Oils with high smoke points are good for high-heat frying and stir-frying. When cooking oil starts to smoke, it can lose some of its nutritional value and can give food an unpleasant taste. According to olive oil expert Dr Luisito Cercaci, olive oil is one hundred per cent safe to use, so long as we fry or cook at a low heat. The difference between olive oil types comes down to how they are processed. Cooking with mostly monounsaturated olive oil rather than saturated fats such as lard can decrease your risk of heart disease. Of all the things the 1980s gave us – big hair, shoulder pads, the … An oil's smoke point is the temperature at which it will start to smoke and break down. On the health side, I was unable to find credible evidence that cooking olive oil with high heat being bad for health (and, in fact, it might be one of the more stable oils for high heat cooking). A three-year study by Australian sci­en­tists con­firms that oxy­gen, light and heat are indeed among extra vir­gin olive oil’s worst ene­mies. From high-heat cooking to the importance of extra-virginity, we tackle olive oil's most enduring myths. Olive oil is also high in Vitamins E and K and it brings serious benefits through oleocanthal and oleuropein, two anti-inflammatory and highly potent antioxidants. The answer to that question is currently in debate in the scientific community.