Although Extra Virgin Olive Oil is not a traditional ingredient in many Asian cuisines, scientists take a different view. They report that Extra Virgin Olive Oil, particularly the very highest quality varieties, has been shown to retain most of its beneficial properties (nutrients and antioxidants) during stir frying, even throughout this essential aspect of the Asian cuisine.
Several studies have shown that Extra Virgin Olive Oil has a higher smoking point than other edible oils, ranging between 190 and 220 °C (375 to 430 ℉), and most important, remains stable during frying due to its content in valuable antioxidants.
Studies have also shown that the fumes produced when cooking with olive oil exhibit lower emissions of low molecular weight aldehydes (LMWAs) compared with rapeseed oil or other edible oils. The lower the LMWAs, the higher the nutritional value and quality of the food.
Therefore, to the question of whether EVOO is suitable for Asian cuisine, the answer is YES! It fits absolutely well with many Asian and Asian-inspired recipes, such as stir-fries, fried rice, pasta, noodles, curries, etc.
Concerns that olive oil would clash with Asian flavor profiles are proven unfounded. On the contrary, seasonings such as garlic, ginger and chilies blend perfectly with EVOO. Furthermore, its character becomes milder when heated and cooked.