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Is olive oil safe at high heat? Does it taste bad?

Adam Ragusea · explainer · Watch on YouTube

Cooking & foodNutrition & diet science

What it is

Adam Ragusea examines whether olive oil is unsafe for high-heat cooking and whether it tastes bad when heated. He cites studies showing it is among the most stable cooking oils and that smoke-point worries are overblown.

Why Hacker News recommends it

HN points to it to debunk the stubborn olive-oil-at-high-heat myth, valued for its cited sources and food scientist interviews.

  • 4 people recommended it
  • 5 different months
  • 2 strong recommendations
  • first 2021, last 2024

What HN commenters said

  1. “That's a very common misconception and a stubborn myth”

    Debunks the myth that olive oil is unsafe at high heat.

    KozmoNau7, 2021-04 · Strong recommendation · in “How a carnivorous mushroom poisons its prey”

  2. “Olive oil is actually one of the chemically safest oils to heat.”

    Shows olive oil is among the chemically safest oils to heat.

    donatj, 2022-02 · Recommendation · in “Soybean oil affects hypothalamus, causes genetic changes in mice: study (2020)”

  3. “Some good interviews with food scientists, etc. Interesting for anyone wanting to learn a bit more on this subject.”

    Well-researched, with food scientist interviews on cooking with olive oil past smoke point.

    cthalupa, 2022-09 · Recommendation · in “Prenatal cannabis exposure associated with mental disorders in children”

  4. “There's a pretty decent video on this by Adam Ragusea”

    Explains oil stability below the smoke point.

    funklute, 2024-03 · Recommendation · in “Combating olive oil fraud with nuclear innovations”

Excerpts from Hacker News comments, linked to the originals. Summaries and labels were written by a language model from those comments.

Topics: olive oil, smoke point, food science, cooking, myth busting

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