Cooking oils play an essential role in our daily lives. We use them to sauté vegetables, fry chicken, make salad dressings, and many other cooking processes. However, not all oils are created equal, and some are better for our health than others. In this blog, we will discuss why cooking with olive oil is better than cooking with coconut oil for human health.
Olive oil is a staple of the Mediterranean diet and has been used for centuries for its health benefits. It is high in monounsaturated fatty acids (MUFA), specifically oleic acid, which has been shown to have many health benefits. According to the American Heart Association, MUFA may help improve blood cholesterol levels and decrease the risk of heart disease and stroke.
Additionally, olive oil contains antioxidants, such as vitamin E, which may protect against oxidative damage in the body. Studies have also suggested that olive oil consumption may reduce the risk of certain types of cancer, such as breast cancer, and may help improve brain function and reduce the risk of Alzheimer’s disease.
On the other hand, coconut oil has gained popularity in recent years due to its perceived health benefits. It is high in saturated fat, specifically lauric acid, which has been shown to increase LDL cholesterol levels, also known as “bad” cholesterol. According to the American Heart Association, consuming foods high in saturated fat may increase the risk of heart disease and stroke.
While some studies have suggested that coconut oil may have potential health benefits, such as improving cognitive function and promoting weight loss, these claims are not yet supported by strong scientific evidence.
In terms of cooking, both olive oil and coconut oil have a high smoke point, meaning they can withstand high heat without breaking down and releasing harmful compounds. However, olive oil has a more balanced fatty acid profile and contains more antioxidants, making it a better choice for overall health.
It is also important to note that not all olive oils are created equal. Extra-virgin olive oil, which is cold-pressed from the first pressing of the olives, is the most nutrient-dense and flavorful option. It is also the least processed and contains the highest levels of antioxidants. On the other hand, refined olive oil, which undergoes a refining process, may lose some of its nutrients and health benefits.
While coconut oil has gained popularity in recent years, it is not the healthiest option for cooking. Olive oil, specifically extra-virgin olive oil, is a better choice due to its high levels of healthy fats and antioxidants, which may improve cholesterol levels, reduce the risk of heart disease, and provide numerous other health benefits. As with any food, it is important to consume olive oil in moderation as part of a balanced diet. Cooking with high-quality extra-virgin olive oil is an excellent way to add flavor and nutrition to your dishes. At Olivadivita, we offer a wide variety of premium extra-virgin olive oils that are perfect for cooking.
Our Organic Koroneiki Extra-Virgin Olive Oil is a favorite among our customers. This oil is made from 100% Koroneiki olives, which are known for their fruity and robust flavor. This oil is ideal for cooking due to its high smoke point, making it suitable for sautéing, roasting, and frying.
Another popular choice is our Organic Arbosana Extra-Virgin Olive Oil. This delicate California Arbosana is sweet and slightly floral with a creamy mouth feel, pleasing pepperiness and flavor notes of banana and almond. Harvested from groves in the Capay Valley and produced by the master millers at Boundary Bend Estate. This oil is perfect for drizzling over salads or dipping bread, but can also be used for cooking due to its high smoke point.
Oliana Extra Virgin Olive Oil is a recent cultivar and the result of crossing Arbosana and Arbequina trees. It is delicate with a pleasing creamy mouth feel and displays notes of green almond plus lingering banana and gets a high fruitiness score.
For a unique and delicious flavor, try our Kalamata Extra-Virgin Olive Oil. This oil is made from 100% Kalamata olives, which are grown in the Peloponnese region of Greece and are known for their distinct flavor and texture. Our Kalamata Extra-Virgin Olive Oil is produced using traditional methods, ensuring that it retains all of its natural flavor and health benefits. This oil is perfect for cooking Greek and Mediterranean dishes or drizzling over roasted vegetables and grilled meats. With its rich, fruity flavor and smooth texture, our Kalamata Extra-Virgin Olive Oil is sure to elevate your culinary creations.
In addition to its delicious flavor, our Kalamata Extra-Virgin Olive Oil is also rich in health-promoting compounds, such as oleocanthal. Oleocanthal is a natural anti-inflammatory compound found in extra-virgin olive oil, and it has been shown to have numerous health benefits, including reducing the risk of chronic diseases such as heart disease and cancer.
According to laboratory analysis, our Kalamata Extra-Virgin Olive Oil contains a high concentration of oleocanthal, making it an excellent choice for those who are looking to incorporate more anti-inflammatory compounds into their diet. In fact, our Kalamata Extra-Virgin Olive Oil has been found to have one of the highest oleocanthal contents among all olive oils on the market.
So not only does our Kalamata Extra-Virgin Olive Oil taste great, but it also provides numerous health benefits thanks to its high content of oleocanthal. Whether you’re looking to add flavor to your cooking or improve your overall health, our Kalamata Extra-Virgin Olive Oil is an excellent choice.
Moreover, olive oil and coconut oil have distinct differences in their polyphenol profiles. Polyphenols are a type of plant compound that are known for their antioxidant and anti-inflammatory properties.
Olive oil is a rich source of polyphenols, with numerous studies linking the consumption of olive oil to various health benefits, including reduced risk of heart disease, stroke, and certain cancers. The polyphenols found in olive oil include hydroxytyrosol, tyrosol, and oleocanthal, among others. These compounds have been shown to have potent antioxidant and anti-inflammatory effects, which can help to protect against oxidative damage and reduce chronic inflammation in the body.
Conversely, coconut oil is relatively low in polyphenols compared to olive oil. While coconut oil does contain small amounts of phenolic compounds, such as gallic acid and caffeic acid, these compounds are not present in significant quantities. As a result, coconut oil is not considered a significant source of polyphenols compared to other plant-based oils.
In addition to their polyphenol profiles, olive oil and coconut oil also differ in their fatty acid composition. Olive oil is high in monounsaturated fatty acids (MUFAs), particularly oleic acid, which is associated with numerous health benefits. Coconut oil, on the other hand, is high in saturated fatty acids (SFAs), which have been linked to increased risk of heart disease.
In terms of cooking, olive oil has a higher smoke point than coconut oil, making it more suitable for high-temperature cooking methods like frying and sautéing. Coconut oil, on the other hand, has a lower smoke point and is better suited for lower-temperature cooking methods like baking or using as a spread.
Overall olive oil is a better source of polyphenols and is associated with numerous health benefits. Coconut oil is relatively low in polyphenols and is high in SFAs, which may increase the risk of heart disease if consumed in excess.
We believe you’ll love the taste and health benefits our extra virgin olive oils provide you.