It costs a lot more than sunflower or vegetable oil and is recommended by top chefs because it is supposed to be healthier.
But these benefits are lost when it is heated, say scientists.
Chemicals in the oil that help protect against cancer lose their power when cooked in a frying pan, baked in the oven or heated in a microwave.
Researchers at the University of Porto in Portugal recommend that extra virgin oil should be reserved for drizzling on salads or adding to already cooked pasta dishes.
For ordinary cooking, they say it could be ?economically advantageous? to use basic olive oil instead.
The results of their study are published in the journal Food Research International.
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