If the term unfiltered slapped on the front of a food label leads you to assume it's healthier, you're not the only one—and at times this may even be true. But when it comes to olive oil, filtered varieties are actually a better choice. Here's why. 🫒
. He uses it to cook all of his meals , but you can also toss it into sauces, desserts, and more. The important part is to make sure you're getting the right kind, which, according to Lugavere, is filtered, extra-virgin olive oil .
You might think unfiltered extra-virgin olive oil is the healthier option because it's, well, unfiltered. But in fact, there's a sneaky reason why Lugavere actually prefersEVOO."Unfiltered, extra-virgin olive oil has [olive] remnants in the oil, which dramatically lowers its smoke point and also makes it more prone to degradation. Those olive remnants decrease the shelf life," Lugavere says.
Unfiltered olive oil also contains more water and sediment, which can both accelerate the shelf life of the bottle. Unfiltered olive oil does have a higher polyphenol content, thanks to the freshly milled olive particles, so it technicallythe more nutrient-dense option—but you would have to consume it pretty quickly before it goes rancid. It's similar to the fruit juice example we mentioned above: The shelf life of fresh-pressed juice is only two or three days.
, says Lugavere. And as a general rule of thumb: If the olive oil is going to stay moist throughout the process , then you're probably safe to cook up to 400 degrees. Otherwise, keep the temperature lower for dry cooking. The bottom line? Keep incorporating olive oil into all of your brain-healthy meals; just make sure you're cooking with filtered EVOO to keep the smoke point as high as possible. If you're interested in using olive oil to support brain health, daily supplements may be a good option as well. mbg's
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