Extra-virgin olive oil is a good monounsaturated fat that is also well-known for its health benefits. It’s a staple in healthy diets such as Mediterranean-style diets.
However, it’s important to realize it is not good for cooking. It should really only be used cold, typically drizzled on salads and other food.
Due to its chemical structure and a large amount of unsaturated fats, cooking makes extra-virgin olive oil very susceptible to oxidative damage. Even when used cold, it’s still extremely perishable! Any time the oil is exposed to air and/or light, it oxides.
Consuming spoiled oil (of any kind) will likely do more harm than good.
To help protect extra virgin olive oil from oxidation, squeeze capsule of vitamin E oil into the bottle.
