· Essentially, a smoke point is the point your oil stops shimmering in the pan and starts to turn to smoke. · The smoke point for olive oil isn't a single magic number; it spans a surprisingly wide range, typically from 375°F to 465°F (190°C to 240°C). Where a specific bottle falls on that spectrum comes down to one thing: how much it’s been refined. · Learn what smoke point is, why it matters for cooking, and how olive oil compares to other oils. Find out that extra virgin olive oil has a high smoke point and is a healthy choice for most methods of cooking. · However, research suggests that unrefined extra-virgin oliveoil (EVOO) is quite stable and safe to cook with. Instead of focusing on smoke point, experts say oxidative stability, or how easily an oil oxidizes and breaks down, is a better measure of quality and safety. See full list on realsimple.comIt isn't a secret that olive oil is good for you, but most people associate olive oil mainly with its heart-healthy monounsaturated fat. Another huge health benefit to olive oil is the antioxidants it contains from the mix of plant polyphenols that are found in the olives. These disease-fighting compounds are what give olive oil its green hue. Comm...See full list on realsimple.comDespite what common wisdom may have us believe, smoke point is not the end-all-be-all when assessing a cooking oil, says Selina Wang, PhD, associate professor of Cooperative Extension in the Department of Food Science and Technology at the University of California, Davis. Rather, she points out, smoke point "is a crude physical measurement of an oi...See full list on realsimple.comSo what about the concern that heating eliminates the health benefits of extra virgin olive oil? Again, scientific research indicates these concerns to be unsubstantiated.First, oils with higher levels of polyphenols produce fewer polar compounds when heated. Wang explains this is because the polyphenols are antioxidants and therefore "protect the ...See full list on realsimple.comThat said, not all olive oil is created equal. Virgin olive oil, for instance, contains a minimum polyphenol content of 50 mg/kg. But in the European Union (EU), olive oils must contain 250 mg/kg or greater in order to contain an approved health claim related to the oil's polyphenols. The quality of the oil—including polyphenol content—is dependent...See full list on realsimple.comWhere did this olive oil misinformation come from? Mountanos speculates that one reason is the historical lack of high-quality olive oil readily accessible in the United States. It's likely that recommendations have been based on olive oil that was refined, mixed with other oils, or not 100 percent extra virgin, and thus would not stand up to heat ...See full list on realsimple.comNov 26, 2024 · There are three main types of olive oil — extra virgin, virgin, and refined — each with its distinct smoke point range, typically from 325°F to 470°F. The way each type of olive oil is processed affects its performance under heat, and this determines the best uses for cooking. Olive oil’s smoke point varies significantly based on type and quality, ranging from about 325°F to 470°F (163°C to 243°C). This wide range explains some of the confusion about whether olive oil is suitable for high-heat cooking. The quality of EVOO directly impacts its smoke point. · There are three main types of olive oil — extra virgin, virgin, and refined — each with its distinct smoke point range, typically from 325°F to 470°F. The way each type of olive oil is processed affects its performance under heat, and this determines the best uses for cooking. Olive oil’s smoke point varies significantly based on type and quality, ranging from about 325°F to 470°F (163°C to 243°C). This wide range explains some of the confusion about whether olive oil is suitable for high-heat cooking. The quality of EVOO directly impacts its smoke point.
