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One of the main things to consider when evaluating whether it is OK to heat extra-virgin olive oil (or any other oil for that matter) is the smoke point of the oil. The smoke point is the temperature at which visible gaseous vapor from the heating of oil becomes evident. It is traditionally used as a marker for when decomposition of oil begins to take place. Since decomposition incurs chemical changes that may not only result in reduced flavor and nutritional value but also the generation of harmful cancer causing compounds (oxygen radicals) that are harmful to your health, it is important to not heat oil past its smoke point. Inhaling the vapors can also be damaging.
Is this really for real, or is this a "known to cause birth defects in mice in certain counties and municipalities in California" type of real?
If I put some olive oil on a steak before searing it then put it in a 500* oven what are the odds that oil-via-steak based based free radicals give me cancer and kill me as compared to, say, falling off the roof putting up Christmas lights?
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