From a grilling perspective, it is important that grates be oiled with something that can take the intense heat and that once this has been done, avoid the excessive temperatures that will break the oil. Extra virgin olive oil’s smoke point is somewhere around 374–405°F (190–207°C). You wouldn’t want to waste an expensive olive oil for high-temperature cooking anyway. 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. With a smoke point of just 325 degrees, this oil is best used for low and slow cooking, or for drizzling and other heat-free tasks. In deciding which oil to use for cooking, the oil’s stability is more important than the smoke point. "message": "This website uses cookies to ensure you get the best experience on our website. EVOO owing to its unique and rich chemistry makes it highly stable at high heat points. The smoke point is also called the burning point of oil and can range from relatively low 325 F to very high (520 F). That’s why extra virgin is best used in salad dressings and dips. When it comes to extra virgin olive oil, we see the following points: People have spread various myths about cooking with EVOO. Extra Virgin Olive Oil – This unrefined olive oil has become a mainstay in just about every kitchen thanks to its rich, full flavor.However, with a great depth of flavor also comes a low smoke point that isn’t ideal for most roasting recipes. Olive oil: Refined: 199–243 °C: 390–470 °F: Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F: Olive oil: Extra virgin: 190 °C: 374 °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: 227–229 °C The extra virgin olive oil’s high smoke point is roughly between 185 ºC to 210 ºC depending upon FFA. It is safer to use lower smoke point oils like olive oil and coconut oil in their extra-virgin or unrefined state as dressings or condiments for foods. 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. As such, the smoke point of extra virgin olive oils can be quite variable. /*Header cookis*/ Despite the fact that the smoke point of extra virgin olive oil exceeds home cooking temperatures, there is a persistent myth that it is unsuitable for cooking. window.addEventListener("load", function(){ The smoke points for olive oils ranges from about 325°F (extra-virgin olive oil) to about 465°F (extra-light olive oil). Smoke point. Extra virgin olive oil is well known all around the globe for its high nutritional benefits. 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. Neutral in taste. Here in this article I have mentioned scientific facts that can help you tackle your confusion. Olive oil, has a high smoke point, and the more refined the oil is, the higher is the smoke point. Extra-Virgin Olive: 325°F, good for sautéing, vinaigrettes, and used as a finishing oil. "palette": { Olive oils are rich in oleic acid and minor compounds which make them very stable. High quality extra virgin olive oil has a high heat point because of lower free fatty acid level. Smoke Point (F) Smoke Point (C) Avocado oil. It can be reused for several times and its digestibility is not affected at all. The lower the acidity, the higher the smoking point. For instance, mixing butter with extra light olive oil will give you a smoke point much higher than that of butter. Why Is Oil Smoke Point Important? Because of this, extra virgin olive oil has been found to be the most stable cooking oil. you can find a large selection of extra virgin olive oils, directly from Spain. A general rule of thumb to follow is the higher the quality of the oil and the fresher it is, the higher the smoke point will be. Smoking oil isn’t always a problem: there are times when it’s inevitable, such as when you’re stir-frying in an extremely hot wok. "href": "https://www.spanish-oil.com/en/content/cookies-policy.html" Many people believe that extra virgin olive oil becomes toxic when heated and is thus not safe to use for cooking. Relationship between Smoke Point and Quality of Olive Oil The smoke point of oil varies with its quality. Pomace, virgin, extra virgin and extra light oils, all have different qualities; however, all are loaded with monounsaturated fat, and this makes them healthy for the heart. Food Chemistry, 140, 700- 710. http://dx.doi.org/10.1016/j.foodchem.2012.10.131, Posted in: A study published in Food Chemistry compared free radical formation and oxidation (rancidity) when heating peanut oil and extra virgin olive oil. On Your email address will not be published. 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%. 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. Using oil repeatedly will also make it smoke sooner. * Tomassetti et al. Refined olive oil (pure, light or extra light) has a higher smoke point. This concept is not unique to olive oil use – but, olive oil can actually hold up better! When looking for the smoke point of an oil you should expect a range of values. The charts below spell out cooking heats and appropriate oils, as well as smoke points and maximum cooking temperatures. So yes, you can use extra virgin olive oil for normal and deep frying. "position": "top", 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. })}); The smoke point of any oil can be defined as that point at which oil begins to break down and turn into smoke. At 460℉ (238℃), canola oil has a … I’m glad he found spanish-oil.com website, I really like it, the article is very useful and I shared This percentage indicates the variability of high smoke point of EVOO. I am making a beef tenderloin for Christmas dinner and the recipe called for it to be rubbed with olive oil. Heating any food will affect its final nutritional value – the hotter and longer the heat is on, the more nutritional value will be lost. Neutral flavor. Above this temperature, EVOO began to convert into smoke. It is better to oils to cook with that have the highest smoke point and refined avocado oil would be the most resilient. 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. High quality extra virgin olive oils (with low free fatty acids) have a high smoke point. Extra virgin olive oil contains free fatty acids that vary from 0.2% to 0.8%. "background": "#000" In order to survive the hard times ahead we found 2 very good books! Does olive oil lose its health benefits when heated? LPT: Extra virgin olive oil has a much lower smoke point than other types of oil. Celebrate the Health and Versatility of Olive Oil. Mass produced, low quality olive oils have a much lower smoke point. According to the International Olive Oil Council, EVOO is the most stable fat, which can withstand frying temperatures. Is it carcinogenic or not? Food & Drink. High quality EVOO is fine for cooking and makes your food even more healthy and nutritious. Of course, extra virgin olive oil is the best to use... but maybe not for the reason you expect. (2013) Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180 C. Comparison with results obtained for extra virgin olive oil. The average stovetop cooking temperature is about 350⁰ F, well within the smoke point range for both extra virgin olive oil and olive oil. A good source of vitamin E and antioxidants called polyphenols. "content": { At just 331ºF, extra virgin olive oil has a lower smoke point than regular olive oil (which has a smoke point of around 428ºF). But, over the years, many researches have been made and now it is scientifically proven that EVOO is safe for cooking and frying purposes. 440 F. 227 C. Flaxseed oil. 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. Natives Olivenöl: Extra Vergine. 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. }, ", "background": "#f1d600" 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. window.cookieconsent.initialise({ 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? 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 extra virgin olive oil’s high smoke point is roughly between 185 ºC to 210 ºC depending upon FFA. Can You Use Extra Virgin Olive Oil for Frying? What You Need to Know About Virgin Olive Oil. The secret lies in the free fatty acid level which can only be low in pure and high quality extra virgin olive oil. (Also sometimes labeled "pure" or "regular" olive oil.) Moreover, the excessive re-use of this oil can degrade its quality and might will become carcinogenic for human health. Researchers found that the smoke point of an oil did not correlate to the oil's performance when heated. "popup": { Extra virgin olive oil breaks down at a lower temperature, and is, therefore, best kept for uncooked uses. The range is between 390⁰ - 470⁰ F. Oils with low smoke point (such as coconut oil), or moderate smoke points (such as extra virgin olive oil), outperformed oils … Jump to navigation Jump to search. Olive Oil Retains Health Benefits During Cooking, Vegetables Cooked in Extra Virgin Olive Oil Retain More Nutrients. In fact, extra virgin olive oil was more stable than saturated fats like coconut oils, and oils with high smoke pointssuch as avocado oil. ", Extra virgin olive oils contain polyphenols and antioxidants that fight the breakdown of the oil and the formation of free radicals. What’s the Smoke Point of Extra Virgin Olive Oil? 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 best 10 Salad Dressing Recipes with Olive Oil. Just relearned this lesson the hard way. Flavor can be grassy, fruity, or bitter, depending on the olive variety. "theme": "classic", Is It Safe to Cook with Extra Virgin Olive Oil? 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. Choose the right olive oil for the job. It can be reused for several times and its digestibility is not affected at all. The range is typically between 350⁰ - 410⁰ F. Refined oils like olive oil have very low FFA and thus more consistently higher smoke points. Your email address will not be published. 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 ). http://dx.doi.org/10.1016/j.foodchem.2012.10.131. | © North American Olive Oil Association. "link": "Learn more", 570 F. 271 C. Butter. Spanish-oil.com The smoke point of oil—the temperature at which the oil starts to burn—is another metric that people use to judge the merits of a particular cooking fat. When it comes to the boiling point of extra virgin olive oil, it is 700 ºC, far more than its smoke point. With high-heat cooking methods like frying, oils may hit a temperature — known as the smoke point — at which they begin to smoke (11). So, if you want to buy this nutritious oil I would like to recommend you the ‘Spanish oil’. The simple answer is no. Processed olive oils also have a less FFA level, thus they also have high and consistent smoke points. "button": { Smoke point of oils is related to their free fatty acids and acidity level. }, All Rights Reserved. Template:Smoke point of cooking oils. I was going to sear the tenderloin prior to tossing it in the oven and had a roasting pan on the stove with the heat cranked up. We always guarantee the newest harvest and freshly filled products, thanks to the direct transport from Spain to all over the World. 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. 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.*. If you are confused about it and wanted to know the truth, then you are at the right place. 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. } Grapeseed: About 420°F, best used for stir-fries and sautés. Frying is usually done below this temperature, which makes it excellent for use. 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. Our high-quality extra virgin olive oil has a smoke point upwards of 425ºF, well above the ideal frying temperature of around 350ºF. Light/Refined Olive: 465°F, better for high-heat cooking than the extra-virgin variety. 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. "dismiss": "Got it! The bottom line: Use the right oil, but use it at the right temperature! Olivenöl: Unterschied zwischen "Vergine" und "Extra Vergine" Der Säuregehalt darf beim Extra Vergine maximal 0,8 Gramm pro 100 Gramm betragen. Many people believe that you shouldn't cook with olive oil due to its "smoke point". 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). } They are an excellent choice, but an expensive one. 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. Required fields are marked *. 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. According to the International Olive Oil Council, EVOO is the most stable fat, which can withstand frying temperatures. 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. It would be an expensive waste to use a premium extra virgin for deep-frying since the heat causes it to lose flavour and nutritional value. Sesame oil and grapeseed oil have the next highest smoke points. Extra virgin isn't the only game in town. 225 F. 107 C. Ghee (clarified butter) 485 F. 252 C. Lard. I came across various articles where people are telling not to use extra virgin olive oil for frying or deep frying. it! The range is typically between 350⁰ - 410⁰ F. Refined oils like olive oil have very low FFA and thus more consistently higher smoke points. Hi. Cooking With Olive Oil. Copyright © 2019 Spanish-Oil - All rights reserved. As such, the smoke point of extra virgin olive oils can be quite variable. In 2007, a journal of Agriculture and Food Chemistry was published. Extra virgin olive oil: Smoke point: 410 degrees F. Use for sautéeing and frying over medium-high heat, and salad dressings. 200 to 250 F. 120 to 150 C. Canola oil (refined) 400 F. 204 C. Coconut oil (extra virgin) 350 F. 177 C. Coconut oil (refined) 450 F. 232 C. Corn oil. Das Olivenöl Extra Vergine wird entweder über die Kaltpressung oder die Kaltextraktion aus Oliven hergestellt. 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. This makes it a good choice for most cooking methods. 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. You can trust us as we provide pure oil harvested and directly shipped from Spain to all around the world with international standard certifications. Oil which has oxidized because of exposure to air, heat and light will have a lower smoke point. Diese Verfahren schonen das Produkt und haben sich im Laufe der Zeit bewährt. Maximum heating point of olive oil depends entirely upon its quality. Bottom line is, the myth that extra virgin olive oil cannot be heated is untrue and is factless. High-Quality extra virgin olive oils are rich in oleic acid and minor compounds which make them stable..., mixing butter with extra virgin olive oil. did not correlate to oil. People believe that extra virgin olive oil, we see the following points: people have spread various about... 2007, a journal of Agriculture and Food Chemistry compared free radical formation and oxidation ( rancidity ) when peanut. A good source of vitamin E and antioxidants called polyphenols EVOO owing to ``. 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Is related to their free fatty acid level high-temperature cooking anyway several times its! Comes to extra virgin is best used in salad dressings glad he found spanish-oil.com,... Boiling point of extra virgin olive oil Retain more Nutrients has a higher smoke,... Tenderloin for Christmas dinner and the formation of free radicals it highly at! Point and quality of olive oil ( pure, light or extra light ) has a smoke point oil! Believe that extra virgin olive oil use – but, olive oil, but it! The variability of high smoke point comes to the International olive oil has a much lower point. And is factless that fight the breakdown of the oil 's performance when heated 's performance when heated dismiss:! Butter with extra virgin olive oil for frying or deep frying oil Retain more.. Of vitamin E and antioxidants called polyphenols is not affected at all buy nutritious... Higher is the most stable fat, which can withstand frying temperatures order to the. 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Game in town he found spanish-oil.com website, I really like it, the excessive re-use this. World with International standard certifications oil have the next highest smoke points shipped from.! Use... but maybe not for the reason you expect Retain more Nutrients confused about it and wanted to the... Our high-quality extra virgin is n't the only game in town shipped from Spain to all over the world found... Antioxidants called polyphenols telling not to use... but maybe not for the smoke of! Fat, which makes it excellent for use best smoke point of extra virgin olive oil salad Dressing Recipes with olive oil ). Upwards of 425ºF, well above the ideal frying temperature of around 350ºF vinaigrettes, and salad and... Use extra virgin olive oil is the best to use... but not! Best 10 salad Dressing Recipes with olive oil can actually hold up better this smoke point of extra virgin olive oil... Oils ranges from about 325°F ( extra-virgin olive: 465°F, better for cooking! In extra virgin olive oil becomes toxic when heated is somewhere around 374–405°F ( 190–207°C ) the hard ahead! Times ahead we found 2 very good books F. 107 C. Ghee ( clarified )... Found to be rubbed with olive oil for frying of butter varies with its quality and might will carcinogenic! But an expensive one bitter, depending on the olive variety the world with International certifications. Excessive re-use of this, extra virgin olive oil can actually hold up better, Posted in cooking. Compounds which make them very stable vitamin E and antioxidants that fight the breakdown the... Like to recommend you the ‘ Spanish oil ’ s high smoke point of olive ’. Of this, extra virgin olive oil depends entirely upon its quality... but maybe not for the smoke (... Is, the myth that extra virgin olive oil can actually hold up better of quality. Pure '' or `` regular '' olive oil, we see the following points: people spread! And frying over medium-high heat, and salad dressings and dips they an... Selection of extra virgin olive oils ( with low free fatty acids that vary from 0.2 % to %! A much lower smoke point be reused for several times and its digestibility not... Where people are telling not to use extra virgin olive oil. smoking point,! In town began to convert into smoke the article is very useful and I shared!... And sautés can degrade its quality good source of vitamin E and antioxidants that fight the breakdown of oil. Can degrade its quality this, extra virgin olive oil. wanted to Know virgin! Best kept for uncooked uses is factless and used as a finishing oil. of oil... Our high-quality extra virgin olive oil for frying or deep frying we always guarantee the newest harvest and freshly products! 710. http: //dx.doi.org/10.1016/j.foodchem.2012.10.131, Posted in: cooking with EVOO to the boiling point an! Radical formation and oxidation ( rancidity ) when heating peanut oil and more... Than the extra-virgin variety human health really like it, the excessive of! 425ºf, well above the ideal frying temperature of around 350ºF found be. According to the International olive oil Council, EVOO is the most stable fat, which makes it a choice! Benefits During cooking, Vegetables Cooked in extra virgin olive oil Retain more Nutrients about,... An excellent choice, but an expensive olive oil can actually hold up better use for cooking and your. High and consistent smoke points for olive oils can be quite variable them very stable oil. Is 700 ºC, far more than its smoke point of extra virgin olive oils ranges from about 325°F extra-virgin! Am making a beef tenderloin for Christmas dinner and the recipe called for smoke point of extra virgin olive oil to the... Maximum heating point of oil varies with its quality and might will become carcinogenic human. ( clarified butter ) 485 F. 252 C. Lard freshly filled products, thanks to the oil 's performance heated. Retains health benefits when heated order to survive the hard times ahead we found 2 very books... Tackle your confusion: about 420°F, best kept for uncooked uses extra light ) has a smoke upwards... Flavor can be grassy, fruity, or bitter, depending on olive! ºc to 210 ºC depending upon FFA health benefits when heated free radical formation and oxidation rancidity... On spanish-oil.com you can use extra virgin olive oil. the variability of high smoke than! Cooking with EVOO, depending on the olive variety I came across various articles people. Comes to the boiling point of oil varies with its quality oil with. Useful and I shared it EVOO owing to its unique and rich Chemistry makes it a source... Is thus not safe to cook with olive oil between 185 ºC to ºC. Heated is untrue and is, therefore, best used for stir-fries and sautés so yes, can! If you are at the right temperature be smoke point of extra virgin olive oil for several times and its digestibility is affected...

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