Busting the Myth: Cooking with Organic Extra Virgin Olive Oil

Yes, you can sauté, roast, and even fry with your DAMYA Extra Virgin Olive Oil!

Let’s get one thing straight: you can absolutely cook with olive oil—especially a high-quality, organic extra virgin olive oil like DAMYA.

We’ve heard the myth a hundred times: “But doesn’t olive oil have a low smoke point?” or “Isn’t it just for drizzling on salads?” It’s time to clear the air (and maybe your pan) because this old rumor is holding your flavor back.

Wait, What’s a Smoke Point Anyway?

The smoke point of an oil is the temperature at which it begins to break down and produce smoke. At that point, the oil loses some of its nutritional value and can develop bitter or burnt flavors.

Here’s the key: extra virgin olive oil (EVOO)—especially fresh, cold-extracted varieties like DAMYA’s—has a smoke point between 375°F and 405°F (190°C to 207°C). That’s more than enough for just about every type of home cooking, from sautéing and roasting to pan-frying and baking.

The Truth About Olive Oil in the Kitchen

DAMYA’s organic extra virgin olive oils aren’t just for finishing dishes (though they’re spectacular for that too). With their naturally high antioxidant content and cold-extraction process, they perform beautifully under heat—and bring their own bold flavor along for the ride.

Here’s what you can do confidently with olive oil in the kitchen:

• Sauté veggies, fish, and chicken
  

• Roast potatoes or root vegetables
  

• Pan-fry eggs, halloumi, or even crispy tofu
  

• Bake moist olive oil cakes or focaccia
  

• Simmer garlic, tomatoes, or herbs in oil for infusions
  
  

The only thing we don’t recommend? Deep frying at extreme temperatures. For that, reach for a refined olive oil or another high-smoke-point fat. But for everyday cooking? Olive oil’s got you.

Meet Your Match: Choosing the Right DAMYA Olive Oil for Cooking

Each DAMYA oil has its own strengths when it comes to heat. Here’s how to match your oil to your dish:

Quick Tips for Cooking with Olive Oil

Let’s bust the myths once and for all:

🧄 No Smoke = Good Cooking:
If your olive oil starts smoking, your pan’s too hot. Lower the heat a touch and you’re golden.

🔥 Freshness = Performance:
The fresher the olive oil, the better it holds up to heat. That’s why DAMYA’s cold-extracted organic oils shine in the kitchen.

🥄 Drizzle + Sizzle:
Don’t limit yourself. You can both cook and finish with the same oil. In fact, a dish cooked in DAMYA Robust and finished with DAMYA Biodynamic? Chef’s kiss.

So, Can You Cook with Extra Virgin Olive Oil?

Absolutely. And not just any olive oil—use one that’s organic, cold-extracted, and packed with flavor.

Cooking with olive oil is one of the healthiest (and tastiest) choices you can make. It’s full of polyphenols, monounsaturated fats, and antioxidants that remain stable through most cooking temperatures. And let’s be honest—food just tastes better when it’s kissed by real olive oil.

So if you’ve been saving your good olive oil for bread and vinaigrettes only, it’s time to set it free. The pan is calling.

Flavor That Reigns—In the Pan and Beyond

At DAMYA, we’re all about making everyday cooking feel like a celebration. That means giving you versatile oils you can use from stovetop to table. Whether you’re building a rich tomato sauce, roasting golden potatoes, or crisping up the perfect egg, DAMYA’s got an oil for that.

So grab your bottle. Heat up that pan. And let your olive oil do what it was born to do.

XX From Tunisia, with Flavor!