Ramadan and the kitchen workload on women: Why cooking with olive oil is seen as a healthier choice
Latest news on WhatsApp أجدد الأخبار على واتسابAs Ramadan begins and daily home cooking intensifies in many households, olive oil is again being highlighted by nutrition specialists as a practical, “lighter” cooking fat, especially for families looking to balance taste with more mindful choices after long fasting hours.
Experts say the first reason is its fat profile. Olive oil is rich in monounsaturated fats, and in everyday cooking the benefit often comes from substitution: using it in place of heavier saturated fats or cooking fats that tend to make meals feel more dense, within an overall balanced diet.
A second factor is that extra virgin olive oil can offer more than just fat. It typically contains natural antioxidants, including vitamin E and plant polyphenols, which are commonly discussed as part of healthier dietary patterns, particularly when meals emphasize vegetables, legumes, and whole grains.
When it comes to heat, specialists stress that technique matters more than headlines. Any oil can degrade when overheated, and visible smoke is a clear sign of breakdown and quality loss. For that reason, olive oil is often recommended for medium heat cooking such as sautéing, sauces, soups, and vegetable dishes, while avoiding heating it to the point of smoking. For higher heat needs, some cooks opt for refined olive oil intended for cooking, while still keeping temperatures under control.
During Ramadan, when fried and heavier dishes can become more frequent at some tables, experts say olive oil can support a lighter approach when used in moderation and in suitable recipes. Adding olive oil to vegetables can also help the body absorb certain fat soluble nutrients more efficiently.
Overall, specialists emphasize that olive oil is not a “magic” ingredient. Its value is in smart use: moderate amounts, controlled heat, and proper storage away from light and heat to preserve flavor and quality.
