初榨橄榄油烟点不高，很多人认为不应该用来加热。但是我看到电视里的厨师也用它来煎炒，所以一直有所疑惑。
去年澳大利亚的一个研究表明，在一般常用的食用油里，初榨橄榄油的热稳定性是最强的，最不容易被加热氧化并产生有害产物。这和初榨橄榄油的脂肪组分（单不饱和脂肪酸高，多不饱和脂肪酸低），以及高含量的抗氧化剂有关。经过精炼提纯的橄榄油热稳定性反而不如初榨橄榄油。
所以如果这篇研究文章数据和分析可信的话，只要不要把油烧到冒烟，从健康角度来说，用初榨橄榄油烧菜是不错的。当然如果是那种价格昂贵的fancy橄榄油，炒菜就有些浪费了。
参考
https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf
Abstract： When cooking oils are exposed to heat, oil degradation occurs, and by-products are produced (free fatty acids, secondary products of oxidation, polar compounds). Some by-products of oil degradation have adverse effects on health. The smoke point of an oil is believed to be correlated with the safety and stability under heat, although technical evidence to support this is limited. The aim of this study was to assess the correlation between an oils smoke point and other chemical characteristics associated with stability/ safety when heating. Analysis was undertaken in an ISO17025 accredited laboratory. Extra virgin olive oil (EVOO) and other common cooking oils were heated up to 240o C and exposed to 180o C for 6 hours, with samples assessed at various times, testing smoke point, oxidative stability, free fatty acids, polar compounds, fatty acid profiles and UV coefficients. EVOO yielded low levels of polar compounds and oxidative by-products, in contrast to the high levels of by-products generated for oils such as canola oil. EVOO‘s fatty acid profile and natural antioxidant content allowed the oil to remain stable when heated (unlike oils with high levels of poly-unsaturated fats (PUFAs) which degraded more readily). This study reveals that, under the conditions used in the study, smoke point does not predict oil performance when heated. Oxidative stability and UV coefficients are better predictors when combined with total level of PUFAs. Of all the oils tested, EVOO was shown to be the oil that produced the lowest level of polar compounds after being heated closely followed by coconut oil.
