Is olive oil a good choice to use as a cooking oil?
Yes. Olive oil is high in monounsaturated fatty acids. These fatty acids lower LDL cholesterol carriers, the so-called “bad” cholesterol, yet protect HDL cholesterol carriers that help remove excess cholesterol from the body. Another advantage of olive oil is that monounsaturated fatty acids do not oxidize easily. Oxidized fats harm body cells and structures and are believed to be involved in several chronic diseases. Antioxidants protect fats and oil from oxidation. Olive oil is a rich source of these antioxidants, chiefly carotenes and tocopherols (different forms of vitamins A and E) and phenolic substances. All these antioxidants are called “minor components.” Processing, such as hydrogenation and refining, can partially or completely destroy these minor components. Olive oil is different in that the highest quality and most expensive olive oil is simply pressed from the olives and labeled as “extra virgin” or “virgin” olive oil. It contains the most minor components. Quality olive
