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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%. 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. Because of this, extra virgin olive oil has been found to be the most stable cooking oil. I’m glad he found spanish-oil.com website, I really like it, the article is very useful and I shared The extra virgin olive oil’s high smoke point is roughly between 185 ºC to 210 ºC depending upon FFA. Spanish-oil.com Relationship between Smoke Point and Quality of Olive Oil The smoke point of oil varies with its quality. Mass produced, low quality olive oils have a much lower smoke point. At just 331ºF, extra virgin olive oil has a lower smoke point than regular olive oil (which has a smoke point of around 428ºF). 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. You wouldn’t want to waste an expensive olive oil for high-temperature cooking anyway. High quality EVOO is fine for cooking and makes your food even more healthy and nutritious. 225 F. 107 C. Ghee (clarified butter) 485 F. 252 C. Lard. 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. Extra virgin olive oils contain polyphenols and antioxidants that fight the breakdown of the oil and the formation of free radicals. } It is better to oils to cook with that have the highest smoke point and refined avocado oil would be the most resilient. Cooking With Olive Oil. Food Chemistry, 140, 700- 710. http://dx.doi.org/10.1016/j.foodchem.2012.10.131, Posted in: 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. 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. Maximum heating point of olive oil depends entirely upon its quality. As such, the smoke point of extra virgin olive oils can be quite variable. Our high-quality extra virgin olive oil has a smoke point upwards of 425ºF, well above the ideal frying temperature of around 350ºF. So, if you want to buy this nutritious oil I would like to recommend you the ‘Spanish oil’. Above this temperature, EVOO began to convert into smoke. When it comes to the boiling point of extra virgin olive oil, it is 700 ºC, far more than its smoke point. The secret lies in the free fatty acid level which can only be low in pure and high quality extra virgin olive oil. When looking for the smoke point of an oil you should expect a range of values. 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. 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.*. 440 F. 227 C. Flaxseed oil. Your email address will not be published. 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. The smoke points for olive oils ranges from about 325°F (extra-virgin olive oil) to about 465°F (extra-light olive oil). "message": "This website uses cookies to ensure you get the best experience on our website. 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. High quality extra virgin olive oils (with low free fatty acids) have a high smoke point. Moreover, the excessive re-use of this oil can degrade its quality and might will become carcinogenic for human health. Olive oils are rich in oleic acid and minor compounds which make them very stable. They are an excellent choice, but an expensive one. 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. The average stovetop cooking temperature is about 350⁰ F, well within the smoke point range for both extra virgin olive oil and 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. Here in this article I have mentioned scientific facts that can help you tackle your confusion. A good source of vitamin E and antioxidants called polyphenols. 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 lower the acidity, the higher the smoking point. High quality extra virgin olive oil has a high heat point because of lower free fatty acid level. With high-heat cooking methods like frying, oils may hit a temperature — known as the smoke point — at which they begin to smoke (11). | © North American Olive Oil Association. 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? All Rights Reserved. (2013) Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180 C. Comparison with results obtained for extra virgin olive oil. "position": "top", "background": "#f1d600" A study published in Food Chemistry compared free radical formation and oxidation (rancidity) when heating peanut oil and extra virgin olive oil. Extra virgin isn't the only game in town. Required fields are marked *. Olive oil, has a high smoke point, and the more refined the oil is, the higher is the smoke point. If you are confused about it and wanted to know the truth, then you are at the right place. Smoke point. Extra virgin olive oil is well known all around the globe for its high nutritional benefits. 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). Is It Safe to Cook with Extra Virgin Olive Oil? This concept is not unique to olive oil use – but, olive oil can actually hold up better! it! In fact, extra virgin olive oil was more stable than saturated fats like coconut oils, and oils with high smoke pointssuch as avocado oil. Many people believe that extra virgin olive oil becomes toxic when heated and is thus not safe to use for cooking. Jump to navigation Jump to search. Extra virgin olive oil: Smoke point: 410 degrees F. Use for sautéeing and frying over medium-high heat, and salad dressings. 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? } You can trust us as we provide pure oil harvested and directly shipped from Spain to all around the world with international standard certifications. I came across various articles where people are telling not to use extra virgin olive oil for frying or deep frying. Smoke point of oils is related to their free fatty acids and acidity level. http://dx.doi.org/10.1016/j.foodchem.2012.10.131. This percentage indicates the variability of high smoke point of EVOO. In order to survive the hard times ahead we found 2 very good books! Your email address will not be published. According to the International Olive Oil Council, EVOO is the most stable fat, which can withstand frying temperatures. 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. 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