Olive oil is a staple in many kitchens, known for its health benefits, rich flavor, and versatility. The smoke point of an oil is the temperature at which it starts to burn and produce smoke, signaling that the oil is breaking down and releasing harmful compounds.
What is the Smoke Point of Olive Oil?
It varies depending on its type. Our Extra virgin olive oil has a lower smoke point, typically around 375°F (190°C). Our EVOO at Little Olive Co. is among the least processed and contains the most nutrients.
Why Does Smoke Point Matter?
When olive oil heats overheats it can lose its beneficial properties, such as antioxidants and healthy fats. Moreover, overheating olive oil can form free radicals and other harmful compounds, which are not ideal for consumption.
Therefore, knowing the smoke point of the olive oil can help you choose the right one for different cooking methods.
Cooking with Olive Oil: Tips and Best Practices
- Low to Medium Heat Cooking: Extra virgin olive oil is best suited for low to medium heat cooking, such as sautéing vegetables or simmering sauces. Check out our single varieties!
- High Heat Cooking: For frying or roasting at higher temperatures, avocado or coconut oil is a great option.
- Cold Dishes: Extra virgin olive oil is perfect for drizzling over salads, dipping bread, or finishing dishes for a burst of flavor and nutrition. We recommend our fused or infused EVOOs.
Conclusion
Understanding the smoke point of Extra Virgin Olive Oil is a great way to make the most of its many impressive health benefits and culinary potential.
By using quality EVOO at the recommended smoke point, it's easy to enjoy the delicious flavor while maintaining the nutritional value.
Make sure to check our Single Variety Oils today!