6 reasons why chefs and doctors recommend cooking in olive oil
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Heart-Healthy Fats
Olive oil is rich in monounsaturated fats, which help reduce bad LDL cholesterol and increase good HDL cholesterol. This promotes better cardiovascular health and lowers the risk of heart disease.
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Rich in Antioxidants
Extra virgin olive oil contains powerful antioxidants like vitamin E and polyphenols that fight inflammation, oxidative stress, and cell damage—key contributors to chronic diseases and ageing.
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Stable at Moderate Heat
Olive oil has a moderately high smoke point (about 190–210°C), making it suitable for sautéing, roasting, and light frying. Its antioxidant content also helps maintain stability during cooking
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Supports Brain Health
The healthy fats and polyphenols in olive oil have neuroprotective properties. Regular use is linked to improved cognitive function and may lower the risk of Alzheimer’s disease.
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Anti-Inflammatory Properties
Oleocanthal, a compound found in extra virgin olive oil, acts similarly to ibuprofen by reducing inflammation naturally. This helps with joint pain and supports overall immune health.
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Enhances Nutrient Absorption
Cooking with olive oil helps your body absorb fat-soluble vitamins (A, D, E, K) and antioxidants from vegetables more effectively, making your meals more nutritious.