If you are confused about it and wanted to know the truth, then you are at the right place. Food Chemistry, 140, 700- 710. http://dx.doi.org/10.1016/j.foodchem.2012.10.131, Posted in: Smoke point of oils is related to their free fatty acids and acidity level. Extra virgin olive oils contain polyphenols and antioxidants that fight the breakdown of the oil and the formation of free radicals. While you can cook with extra-virgin olive oil, it does have a lower smoke point than many other oils, which means it burns at a lower temperature. Does olive oil lose its health benefits when heated? Refined olive oil usually has no taste with average or below average flavor and an unpleasant odor. This concept is not unique to olive oil use – but, olive oil can actually hold up better! So yes, you can use extra virgin olive oil for normal and deep frying. "position": "top", According to the North American Olive Oil Association, extra virgin olive oil's smoke point is 350 to 410 degrees Fahrenheit, and olive oil's smoke point is 390 to 468 degrees Fahrenheit. When cooking with olive oil, keep in mind the grade's smoke point. When it comes to extra virgin olive oil, we see the following points: People have spread various myths about cooking with EVOO. Moreover, the excessive re-use of this oil can degrade its quality and might will become carcinogenic for human health. In fact, the smoke point of olive oil can be as high as 470⁰ F. The smoke points of cooking oils are related to the Free Fatty Acid (FFA) of the oil, with a lower acidity typically resulting in a higher smoke point. Frying is usually done below this temperature, which makes it excellent for use. You should also have at least a couple oils that you can use for low heat cooking and for salad dressings, such as extra virgin olive oil, sesame oil, and a nut oil of your choice. The smoke point of olive oil is lower than regular vegetable oil and varies from 215° to 242° (extra virgin having a lower smoke point than the lighter version). The smoke point of extra virgin olive oil is 190° – 215° which is lower than other oils such as sunflower oil and rapeseed oil, but a level that is perfectly suited to most everday cooking styles. This makes it ideal for all types of cooking, as a panel on BBC Radio 4’s The Kitchen Cabinet agreed. Our company is well known among its consumers for the provision of high quality oil. Save the pricey good quality stuff for dipping bread, dressing, dips, cold dishes, and use the less expensive stuff for cooking and baking. Virgin olive oil has an acidity of less than 2%, allowing the oil to retain some of its natural goodness. One of the most important factors to consider when choosing your cooking oil is its smoke point. Cobram Estate Extra Virgin Olive Oil Classic Flavour Show judging score: 85% Price per 100mL: $1.73: Red Island Australian Extra Virgin Olive Oil Show judging score: 79% Price per 100mL: $1.29: Maggie Beer Extra Virgin Olive Oil Show judging score: 77% Price per 100mL: $2.93: Rosto Australian Extra Virgin Olive Oil Mellow Show judging score: 76% Coconut oil is, of course, also much higher in saturated fat and (correspondingly) lower in monounsaturated fat. Measuring oxidation, the researchers found more heat was needed to start the oxidation process in the extra virgin olive oil than in the peanut oil. This percentage indicates the variability of high smoke point of EVOO. Jump to navigation Jump to search. Processed olive oils also have a less FFA level, thus they also have high and consistent smoke points. It is a reasonable assumption that if the extra virgin olive oil had polyphenols intact when looking at free radicals, the polyphenols would fight free radical formation and the extra virgin olive oil would likely perform even better than the peanut oil.*. The higher the smoke point the better it is for high heat cooking and grilling. The smoke point of vegetable oils vary and are higher for oils used for frying, like canola oil (smoke point 242°), and safflower oil (smoke point 265°). All Rights Reserved. It is an extremely healthy oil to use for all types of cooking and has health benefits when cooking due to the high levels of antioxidants and the ability of the oil to enhance the health attributes of other ingredients. As mentioned above, the maximum heat point of extra virgin olive oil is 185 ºC to 210 ºC, this point is also known as smoke point. } /*Header cookis*/ Bottom line is, the myth that extra virgin olive oil cannot be heated is untrue and is factless. "dismiss": "Got it! EXTRA VIRGIN OLIVE OIL: UP TO 392°F/200°C Extra virgin olive oil: Smoke point: 410 degrees F. Use for sautéeing and frying over medium-high heat, and salad dressings. }, On the other end of the spectrum are Omega-6 fatty acids, which can cause inflammation in the human body. ", Neutral flavor. When it comes to the boiling point of extra virgin olive oil, it is 700 ºC, far more than its smoke point. http://dx.doi.org/10.1016/j.foodchem.2012.10.131. Many people mistakenly believe that you should only cook with oils that have a high smoke point. Extra virgin olive oil is an unprocessed, tasty, and healthful alternative to olive oil. For extra-virgin olive oil, the acidity must be below 0.8%. Heating any food will affect its final nutritional value – the hotter and longer the heat is on, the more nutritional value will be lost. it! When looking for the smoke point of an oil you should expect a range of values. High quality extra virgin olive oil has a high heat point because of lower free fatty acid level. It is better to oils to cook with that have the highest smoke point … ", Extra virgin olive oil contains free fatty acids that vary from 0.2% to 0.8%. High quality EVOO is fine for cooking and makes your food even more healthy and nutritious. Regarding free radicals, both oils created about the same amount of free radicals at about the same rate over time (and the extra virgin olive oil used was stripped of polyphenols first). "content": { Extra-virgin olive oil will smoke at a lower temperature (375 degrees Fahrenheit) than pure or light olive oils (468 degrees Fahrenheit). Virgin olive oil is a level higher than regular olive oil, although chemicals might still be used in the production process. You can trust us as we provide pure oil harvested and directly shipped from Spain to all around the world with international standard certifications. So, if you want to buy this nutritious oil I would like to recommend you the ‘Spanish oil’. The FFA for extra virgin olive oil can range anywhere from very low, about 0.2%, up to the international standard limit of 0.8%. Hi. The smoke points for olive oils ranges from about 325°F (extra-virgin olive oil) to about 465°F (extra-light olive oil). Extra virgin olive oil is well known all around the globe for its high nutritional benefits. It is full of healthful fats and has health benefits with moderate use. The secret lies in the free fatty acid level which can only be low in pure and high quality extra virgin olive oil. ... and extra virgin olive oil. It can be reused for several times and its digestibility is not affected at all. Neutral in taste. The range is between 390⁰ - 470⁰ F. Extra virgin olive oil smoke point range 350⁰ - 410⁰ F, Olive oil and light-tasting olive oil smoke point range 390⁰ - 470⁰ F. Celebrate the Health and Versatility of Olive Oil. In conclusion, the smoke point of olive oil and extra virgin olive oil is high enough for home cooking and consumers who are concerned about an oil breaking down under heat should focus on picking a stable cooking oil. The smoke point is another consideration when selecting olive oil for recipes that involve heating the oil. Extra-Virgin Olive: 325°F, good for sautéing, vinaigrettes, and used as a finishing oil. However, this is entirely a matter of preference. A canola oil that started out unrefined with a smoke point of 225°F (107°C) might end up with a smoke point of 400°-460°C after full refinement. Many people believe that you shouldn't cook with olive oil due to its "smoke point". One thing to note is that it was not quite as resistant to oxidation. Olive oils are rich in oleic acid and minor compounds which make them very stable. Typically, olive oil is a safer bet when cooking because of the higher smoke point and neutral flavor, and extra-virgin olive oil is ideal for a flavorful dressing, a dip for bread, or a last minute pour over a cooked piece of meat. What’s the Smoke Point of Extra Virgin Olive Oil? Extra Virgin Olive Oil is the ubiquitous cooking medium of the Mediterranean Diet. Extra virgin olive oil smoke point range 350⁰ - 410⁰ F Olive oil and light-tasting olive oil smoke point range 390⁰ - 470⁰ F In conclusion, the smoke point of olive oil and extra virgin olive oil is high enough for home cooking and consumers who are concerned about an oil breaking down under heat should focus on picking a stable cooking oil. In 2007, a journal of Agriculture and Food Chemistry was published. Here in this article I have mentioned scientific facts that can help you tackle your confusion. Light/Refined Olive: 465°F, better for high-heat cooking than the extra-virgin variety. })}); The smoke point of any oil can be defined as that point at which oil begins to break down and turn into smoke. In this journal, scientists performed various tests and concluded that among many other cooking oils, EVOO was the only one that retained its nutritional profile even after persistent cooking at 180 ºC for 36 hours. In this regard, various sources suggest that extra virgin olive oil has a smoke point somewhere between 191°C (376°F) and 215°C (419°F) (5, 6). The smoke point is determined both by the natural composition of the oil, and how the oil has been processed, and can vary between different brands of the same type of oil. Above this temperature, EVOO began to convert into smoke. I’m glad he found spanish-oil.com website, I really like it, the article is very useful and I shared True extra virgin olive oil is loaded with antioxidants, some of which have powerful health benefits. A study published in Food Chemistry compared free radical formation and oxidation (rancidity) when heating peanut oil and extra virgin olive oil. Many people believe that extra virgin olive oil becomes toxic when heated and is thus not safe to use for cooking. "button": { Because of this, extra virgin olive oil has been found to be the most stable cooking oil. For example, a poor quality olive oil with high acidity has a low smoke point, but a fresh New Zealand olive oil with low acidity has a high smoke point. Refined and virgin olive oil is better for cooking, because they have a higher smoke point. EVOO owing to its unique and rich chemistry makes it highly stable at high heat points. Required fields are marked *. Olive oils are rich in oleic acid, the reason behind their stability and extra virgin olive oils are rich in antioxidants and polyphenols which fights against the breakdown of oil particles and prevent the free radical formation. Avocado oil has a particularly high smoke point compared with olive oil, so it may be better suited for high-heat cooking methods. The extra virgin olive oil’s high smoke point is roughly between 185 ºC to 210 ºC depending upon FFA. Of course, extra virgin olive oil is the best to use... but maybe not for the reason you expect. Can You Use Extra Virgin Olive Oil for Frying? Refined olive oil (pure, light or extra light) has a higher smoke point. Olive Oil Smoke Point An olive oil’s smoke point is the temperature at which it stops sizzling and starts burning, affecting taste. The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Virgin Olive Oil: The main difference between extra virgin olive oil and virgin olive oil is that the olives used in virgin olive oil are slightly riper than those in extra virgin. Most foods are fried between the temperatures of 350 F and 450 F so it is best to choose an oil with a smoking point above 400 F. Fats and oils with lower smoking points, like butter and olive oil, are best suited for lower temperature cooking methods such as sautéing. Extra virgin olive oil has a smoke point around 375° Fahrenheit, which is low compared to many other common cooking oils like canola oil, coconut oil, and avocado oil. Copyright © 2019 Spanish-Oil - All rights reserved. Coconut oil has a much higher smoke point than extra virgin olive oil and performed similarly in terms of the formation of harmful compounds. "message": "This website uses cookies to ensure you get the best experience on our website. After scientific research it is proved that you can not only use extra virgin olive oil for raw consumption and salad dressing, but can also use for cooking and frying your food. Using oil repeatedly will also make it smoke sooner. The best 10 Salad Dressing Recipes with Olive Oil. Spanish-oil.com These are smoke points of different olive oils: Refined olive oil: 199-243°C (390-470°F) Virgin olive oil: 210°C (410°F) Extra virgin olive oil, low acidity, high quality: 207°C (405°F) As you can see, even refined olive oil has a high enough smoke point to allow deep-frying and roasting at high temperatures. Cooking With Olive Oil. Your email address will not be published. Cold pressed rapeseed oil has a much higher smoke point than extra virgin olive oil or standard olive oil. They are worse for health because their refining process uses chemicals and removes more of the oil’s nutrients. When it comes to the boiling point of extra virgin olive oil, it is 700 ºC, far more than its smoke point. I came across various articles where people are telling not to use extra virgin olive oil for frying or deep frying. Olive Oil Retains Health Benefits During Cooking, Vegetables Cooked in Extra Virgin Olive Oil Retain More Nutrients. Your email address will not be published. The North American Olive Oil Association is committed to supplying North American consumers with quality products in a fair and competitive environment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil in nutrition, health, and the culinary arts. Fat Quality Smoke point; Almond oil: 221 °C: 430 °F: Avocado oil: Refined: 270 °C: 520 °F ... Olive oil: Extra virgin: 160 °C: 320 °F: Palm oil: Difractionated: 235 °C: 455 °F Peanut oil: Refined: 232 °C: 450 °F Peanut oil… Thus, extra virgin olive oil has higher smoke and boiling point as compared to other cooking oils, making it a stable one suitable for cooking and frying. "popup": { Is It Safe to Cook with Extra Virgin Olive Oil? "href": "https://www.spanish-oil.com/en/content/cookies-policy.html" Many of the myths around cooking with olive oil have to do with smoke point. According to the International Olive Oil Council, EVOO is the most stable fat, which can withstand frying temperatures. Heating any oil beyond its smoke point will give the food you're cooking a burnt taste. It has a higher smoke point. Extra-virgin olive oil has a low smoke point (the temperature at which the oil begins to smoke), so it’s good for cold dishes and recipes that don’t require much heat. EVOO is the most stable cooking oil that contains polyphenols which prevents the free radical formation, as a result it does not become carcinogenic when heated. In order to survive the hard times ahead we found 2 very good books! "background": "#000" Making a base for a casserole or pasta sauce where you’ll be slow cooking your onions and garlic, the temperature point suits extra virgin olive oil perfectly and using a good oil, you’ll benefit from a more flavoursome dish. The smoke point of oil is the temperature at which it starts burning. Extra virgin olive oil is the least processed or refined type, and it is also considered to be the healthiest type of olive oil. As such, the smoke point of extra virgin olive oils can be quite variable. The charts below spell out cooking heats and appropriate oils, as well as smoke points and maximum cooking temperatures. Maximum heating point of olive oil depends entirely upon its quality. There is no scientific basis for the common misconception that you shouldn't cook with extra virgin olive oil. I have observed that the most circulating questions regarding EVOO are that, can you fry with extra virgin olive oil?, Can you deep fry with extra virgin olive oil? The range is typically between 350⁰ - 410⁰ F. Refined oils like olive oil have very low FFA and thus more consistently higher smoke points. As our main concern here is about extra virgin olive oil, so a point that must be kept in mind is that this oil is an expensive choice but healthy choice. The average stovetop cooking temperature is about 350⁰ F, well within the smoke point range for both extra virgin olive oil and olive oil. (2013) Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180 C. Comparison with results obtained for extra virgin olive oil. }, * Tomassetti et al. Grapeseed: About 420°F, best used for stir-fries and sautés. you can find a large selection of extra virgin olive oils, directly from Spain. But, over the years, many researches have been made and now it is scientifically proven that EVOO is safe for cooking and frying purposes. "theme": "classic", The International Olive Oil Council states that the ideal temperature for frying is 180°C (356° F) and olive oil has a smoke point of 210°C (410°F). The simple answer is no. We always guarantee the newest harvest and freshly filled products, thanks to the direct transport from Spain to all over the World. A good source of vitamin E and antioxidants called polyphenols. | © North American Olive Oil Association. window.cookieconsent.initialise({ Regardless of which one you choose, avocado oil and olive oil … However, here at Good Hemp we’re convinced that everything olive oil can do, hemp oil can do better. The use of light oils is recommended when cooking at high temperatures. "background": "#f1d600" Is it carcinogenic or not? } Oil which has oxidized because of exposure to air, heat and light will have a lower smoke point. In deciding which oil to use for cooking, the oil’s stability is more important than the smoke point. This smoke point is much lower than cooking fats such as ghee (250°C/482°F) and refined avocado oil (271°C/520°F) ( 7 , 8 ). "palette": { On window.addEventListener("load", function(){ Oils high in Omega-6 (like almond oil) should be consumed in smaller quantities. 2. Flavor can be grassy, fruity, or bitter, depending on the olive variety. Template:Smoke point of cooking oils. At 460℉ (238℃), canola oil has a higher smoke point than either regular or extra virgin olive oil — 410℉ (210℃) and 383℉ (195℃), respectively (11, 12). "link": "Learn more", The lower the acidity, the higher the smoking point. Olive oils are rich in oleic acid, the reason behind their stability and extra virgin olive oils are rich in antioxidants and polyphenols which fights against the breakdown of oil particles and prevent the free radical formation. A refined or light olive oil will have a higher smoke point than an extra virgin oil, and would be the best choice for frying in olive oil. 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Inflammation in the human body retain more nutrients over the world with International standard certifications between 185 ºC to ºC.: 410 degrees F. use for sautéeing and frying over medium-high heat and... Higher the smoking point one thing to note is that it was quite. Pure, light or extra light ) has a particularly high smoke point will give food! Polyphenols and antioxidants called polyphenols usually done below this temperature, EVOO began to convert into.. Is entirely a matter of preference of course, also much higher smoke point the it. Began to convert into smoke extra light ) has a high heat cooking and grilling source of vitamin E antioxidants. Of EVOO high smoke point myths around cooking with EVOO can use virgin... And virgin olive oil for normal and deep frying its unique and rich Chemistry it.