Extra virgin olive oils (EVOO) are extracted solely by mechanical means from olives picked at the optimum time from a healthy tree (Olea europaea L.), which retains naturally present phenolic compounds and high content of monounsaturated fatty acid (MUFA) which provide better oxidative stability. However, as the relatively poor quality imported EVOOs produce smoke during high heat processes, the use of EVOO for cooking and frying is thought to be not suitable and perceived as an indication of negative health effects to the consumers. The aim of this project was to show whether high quality, fresh NZ EVOO is ideal for frying and cooking.
Conclusion
The higher amount of total phenolics present in the oil provides better oxidative stability. NZ EVOOs are relatively more stable under frying condition as compared to imported EVOOs. Therefore, it is recommended to use NZ EVOOs for frying and cooking purposes
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