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 heating may alter its taste and aroma. Those who prioritize flavor may prefer using it raw in dressings or drizzling it over finished dishes. Understanding these trade-offs can help consumers balance nutrition and culinary quality in their meal preparation.
Nutritionally, olive oil is safe to cook with, but doing so may compromise its flavor.
