Does cooking with olive oil ( a good fat) destroy it’s health benefits? The answer is no. I have heard this myth many times and wondered. According to an article in Cooking Light magazine April 2010, even delicate extra virgin olive oils can take heat WITH OUT sacrificing nutrition. Heart-healthy monounsaturated fats are not unfavorably altered by heat. Taste and nutrition can both remain stable when cooking if you keep the oil below the “smoking point” which is about 405 degrees for extra virgin olive oil.
Storing your olive oil is important in order to keep the fats and phytonutrients stable. Store olive oil in unopened opaque bottles, at room temperature away from heat and light for up to two years. Store opened bottles at room temperature as well and use with in 6 months.