Cooking olive oil on high heat can be harmful because:

1. It has a low smoke point

2. It breaks down into harmful compounds

3. It loses its antioxidants and nutrients

Use avocado or coconut oil instead — they’re more stable at high heat, have higher smoke points, and retain their nutritional value better.

Save olive oil for raw use — in dressings, dips, or drizzled over food.

The best olive oil? Cold-pressed, extra virgin olive oil — unrefined, rich in polyphenols, and full of heart-healthy benefits.