Cooking with Olive Oil: High heat ok?
It is actually true that oils can be sensitive to heat, but this primarily applies to oils high in polyunsaturated fatty acids, such as soybean and corn oils. The polyunsaturated fat content of olive oil is about 10-11%, which is low compared to most other plant oils.
There have been studies on olive oil and cooking, showing that the oil maintains its healthful properties despite being exposed to high heat. Even when heated for 1.5 to 36 hours, there may be small reductions in antioxidants and vitamin E, but the majority of nutrients still remain.
The only bad thing that happens to olive oil when heated, is that the flavor may change slightly.
We cook with Extra Virgin Olive Oil in our house and only use 100% Olive oil in our chimichurri and other products. We believe in the health benefits and feel the superior taste speaks for itself.