The 7 biggest mistakes when cooking with olive oil – and how to avoid them

1. Overheat the olive oil in the pan.

Extra virgin olive oil burns at approximately 180–190°C.
When it starts to smoke, it loses aroma and valuable antioxidants.

Better:
Use medium heat – perfect for vegetables, meat, pasta, fish.

2. Pour olive oil into the boiling pan.

Many people let the pan get hot empty and then pour oil into it.
The oil gets too hot in seconds.

Better:
Add oil to the cold pan and heat it together.

3. Use only for frying, never eat raw

Olive oil develops its true aroma only when raw.

Tip:
Drizzle over salad, feta, toasted bread, grilled vegetables or pasta.

4. Use cheap supermarket oil

Many oils are diluted or oxidized.

Quality feature:

• cold-pressed

• Harvest year visible

• Origin clearly stated

• dark glass bottle

5. Buy olive oil in transparent bottles

Light destroys olive oil.

Better:
Use only dark glass → protects aroma & vitamins.

6. Store olive oil next to the stove/window.

Heat and light quickly cause olive oil to become bitter or rancid.

Optimal:
Cool, dark, closed.

7. Use olive oil sparingly

Many people are hesitant to use oil generously.
But good olive oil is healthy and replaces unhealthy fats.

Conclusion:

When used correctly, olive oil enhances flavor and is one of the healthiest foods in the world. With a few small changes, you can get the most out of every bottle.