The 1 ingredient in every meal you make

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4 facts for cleaner cooking

Extra virgin olive oil can be used for high-heat cooking.
It's safe for sautéing and roasting, works as a dressing, and has the strongest clinical evidence for heart protection. We love that Graza is single-origin and comes in convenient formats.

Most oils are less than ideal for high-heat cooking.
Skip regular sunflower, soybean, corn, and flaxseed oil for frying or roasting. Use EVOO, avocado oil, high-oleic canola, or high-oleic sunflower oil instead.

Don't reuse cooking oil.
Each reheating cycle generates more trans fats and oxidation products. Discard oil that has darkened, thickened, or smells off. Innovative powders help dispose of oil with less mess.

Cold-pressed or expeller-pressed is a great way to go.
These retain more antioxidants and have dramatically lower processing contaminants. This applies to both olive oil and avocado oil — look for "cold-pressed" or "unrefined" on the label.