Olive oil is suitable for low-temperature cooking methods such as stewing, boiling, steaming, baking, and roasting. These methods prevent olive oil from quickly reaching its smoke point, thereby reducing the production of harmful substances.
Olive oil can be directly used as a dressing for salads or as a dip for fresh vegetables or bread. This way of consumption retains the nutritional components and flavor of olive oil.
Although olive oil starts to break down at high temperatures and produces harmful substances, it can be used at lower temperatures. For instance, by quickly adding ingredients to the pan after adding olive oil and stir-frying them before they change color, you can minimize the production of harmful substances.
Olive oil is not suitable for high-temperature frying due to its low smoke point, which leads to the breakdown of oil and production of harmful substances. If you need to fry at high temperatures, opt for oils with higher smoke points like peanut oil or canola oil.
Olive oil can be used in baking, such as substituting butter in cake or cookie recipes. Using olive oil at low temperatures preserves its nutritional value and adds a unique flavor.
Olive oil can be used as a seasoning, for example, added to salads or used in marinating meats and vegetables. It enhances the aroma of food and helps maintain its freshness.