Olive oil remains a healthy choice for cooking due to its nutritional benefits, but its delicate flavor can degrade when exposed to high heat. Studies suggest that while it retains its healthful properties, prolonged or intense cooking methods may alter its taste and aroma. Those who prioritize flavor may prefer using it raw in dressings or drizzled over finished dishes. The trade-off between nutrition and taste depends on how and when it’s used in meal preparation.
Nutritionally, olive oil is safe to cook with, but doing so may compromise its flavor.
