I know, I know. We’ve all heard the Mediterranean diet hymn: olive oil is liquid gold for your heart. And it is! But that’s when you use it smartly. Eating raw olive oil on your vegetables is a gift to your cholesterol.
But charring it in a pan at high heat? That’s like wearing a wool sweater to the beach. The intention is good, but the application is all wrong. You’re not getting the heart benefits when the oil’s chemistry has gone sideways.
Cooking With Olive Oil Unhealthy at Adrian Eldredge blog
A Little Story from My Own Kitchen
I used to be “that person” who poured olive oil into every single pan without thinking. One day, I smelled something weird—kind of like burnt toast and regret. My kitchen was full of smoke. My eyes were stinging. My partner coughed and said, “Is your cooking trying to kill us?”
We laughed, but I made a change. Now I keep a bottle of avocado oil next to the stove. My olive oil sits proudly on the counter, reserved for finishing touches. No more smoky fights, no more guilty conscience.
