Notes on olive oil & taste
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3 articles
A high smoke point is widely treated as the gold standard for cooking safety, but research suggests that oxidative stability is the more decisive measure of how an oil behaves under heat. Here is how the two metrics compare—and what they mean for everyday cooking.
OLEA Editorial
A ketogenic diet derives 70–80% of its calories from fat, which makes the choice of fat far more consequential than the quantity alone. Here is why extra virgin olive oil earns a consistent place in that picture.
OLEA Editorial
The claim that extra virgin olive oil is off-limits for cooking persists across recipe sites and cookbooks. A closer look at smoke point measurements and oxidative stability research tells a more nuanced story.
OLEA Editorial