Speaker (from a Jerusalem University lab) reports that extra virgin olive oil is highly stable for cooking — claiming stability above 220°C. The speaker describes an experiment frying falafel in soy oil, canola oil, and two olive oils; tasters preferred the olive oil result. Oils were heated/used for over 10 minutes and the lab measured degradation products (free radicals, ketones), finding the olive oil most stable.
Questions this video answers
More than 220 Celsius.
More than 10 minutes.
Falafel.
Soya (soy) oil, canola oil, and two different varieties of olive oil.
Chapters
Okay. Extra real extra virgin olive oil is the most stable oil to cook and fry with in my lab. Very stable. More than 220 Celsius. I don't know how much, but you never, you never get to this temperature. In my lab, in my professor in the Jerusalem University, we took made falafel. You had falafel? It's deep fried oil. Okay. We made in soya oil, we made in canola oil and two different varieties of olive oil, the tastier. And we gave people in the lab to taste. Okay. We did the research and the best falafel came out from the olive oil. And then we checked the oil after frying a long time, more than 10 minutes. You know, when you do a salad or when you fry an egg or onion, it's not frying, it's how you say, lack peas, caramelizing. It's not a deep frying. When you use.
Saute, okay. It's more than 10 minutes in high temperature. Okay? This is frying when you saute, okay? Sorry, I'm not into that.
So we checked the amount of free radicals and all kinds of bad things like ketones, lhed that are produced when you heat oil. The most stable olive oil was.
The stable oil was olive oil, okay. The worst was soya oil. So today when you actually go and buy real extra virgin olive oil, it's good enough. Most recommended oil to fry with, okay. We have the computer of the coconut oil, okay. But compared to other oils, it's very stable, very high temperature. Why? Because it has a lot of antioxidants and the antioxidants get ruined before the fatic acid gets ruined. Okay? So it gets it, it protects the oil. So why. It was right 10 years ago that saying, don't use it. Why people like you. It's very recent. It's like the last two years, a lot of research, three years. Because why? Because there's a big jump in the quality of olive oil when you buy virgin olive oil. But it's written extra virgin olive oil and you cook with it. It's bad, okay? The change is in the quality of the olive oil in the world. The standard changes. You need extra virgin. Extra only extra virgin olive oil. The acidity is below 0.0.8. If you don't use extra virgin, doesn't it release some sort of like toxin if you heat it above a certain. If it's not extra virgin olive. Yes, sure, sure. If it's virgin olive oil. If it's pure olive oil.
