Remember last weekend when you tossed those carrots and potatoes in olive oil and roasted them at 400°F? The smell was divine. But here’s the waking-up call: Extra virgin olive oil starts smoking around 375°F.
Your oven was 25 degrees hotter. That means your beautiful veggies were swimming in a bath of mildly degraded oil. They still tasted amazing, but your body got a tiny dose of “uh oh” instead of “oh yes.”
And What About That Flavor?
Honestly, you’re also losing the good stuff. Olive oil is like a shy rockstar: its best flavors and antioxidants hate the spotlight of high heat. They vanish when things get too toasty.
Cooking With Olive Oil Toxic at Vicki Howes blog
You wouldn’t serve a fancy wine in a boiling hot mug, would you? Same logic. Respect the oil, and it respects you back.
