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The great thermal stability of Cornicabra oils<\/strong> is a guarantee of health and flavour in our cuisine. Let’s find out why and learn more about its properties. <\/em><\/p>\n When fats are heated, they are subjected to thermal oxidation. This process produces a series of alterations in their physico-chemical structure, generating substances that can be hazardous to health. It is therefore very important to know the thermal stability of the oils<\/strong> we use for cooking. One of the properties of virgin olive oil<\/strong><\/a> is that it has a high thermal stability. This is essentially due to two reasons: On the one hand, its high content of oleic acid<\/strong>, a monounsaturated fatty acid that is more resistant to heat than polyunsaturated fatty acids, such as linoleic acid, which are the most common in many refined seed oils, such as sunflower oil, which is widely used in Spain. On the other hand, virgin olive oil is very rich in natural antioxidants<\/strong> that act as a defence against thermal oxidation. Given their high thermal stability, cornicabra extra virgin olive oils are very suitable for cooking at high temperatures, as in the case of saut\u00e9ed, roasted, stewed or fried foods. Nowadays there are vegetable oils on the market whose oleic acid content has been artificially increased and, in this sense, their stability is comparable to that of olives; but they are refined<\/strong> oils and therefore tasteless, which will bring nothing of flavour to our dishes. The flavour that extra virgin olive oil gives to food is another differentiating factor when we use it as cooking oil. For example, try frying some potatoes or eggs in cornicabra extra virgin olive oil and others in refined seed oil and you will see the difference. <\/p>\n <\/strong><\/p>\n We have already mentioned that natural antioxidants (polyphenols) act as a defence against thermal oxidation; but they are also responsible for the aroma and flavour of extra virgin olive oils. Polyphenols begin to be destroyed at 40-45 \u00baC to protect the oil, so as we cook, we lose aromas. In soups, creams and pur\u00e9es, where the maximum temperature does not exceed 100 \u00baC during cooking, olive oils retain all their taste properties, although some aromas evaporate.<\/p>\nCornicabra Olive Oil Properties<\/h2>\n
Aromas and polyphenols of Cornicabra oils<\/strong><\/h3>\n
High temperature stability of these oils<\/strong><\/h3>\n