Olive oil has a lower smoke point than other fats. This is the point where the oil literally begins to smoke and with olive oil the temperature at which this process occurs is between 185 and 200°C.
When you heat olive oil to its smoking point, the beneficial compounds in the oil begin to break down and potentially harmful compounds are formed.
Using olive oil reduces bad cholesterol and saturated fat in your meals. It also adds extra antioxidants (natural chemicals that help protect our cells) and vitamin E to your salads.
Unfortunately, these beneficial properties are lost if you use olive oil for frying.
Baking with olive oil
If you replace olive oil with vegetable oil (or other cooking oil) in your baking recipe, you can use the fats in the recipe in a 1-to-1 ratio.
Because of its distinctive taste, olive oil can affect the taste of baked goods. If you're going to use olive oil, choose one that's labeled "light", because it has a milder flavor.
If you're trying to stick to the healthier line of cooking fats, avocado oil can also meet your baking needs.
Not convinced, that frying with olive oil is for you? Look for delicious cake recipes, which actually call for the use of olive oil.
The strong taste of olive oil goes well with citrus fruit. Try making a lemon cream cake or another similar fruit cake.
