extra virgin olive oil vs olive oil smoke point

It can be reused for several times and its digestibility is not affected at all. The smoke point of oil is the temperature at which it starts burning. Of course, extra virgin olive oil is the best to use... but maybe not for the reason you expect. EXTRA VIRGIN OLIVE OIL: UP TO 392°F/200°C The average stovetop cooking temperature is about 350⁰ F, well within the smoke point range for both extra virgin olive oil and olive oil. window.cookieconsent.initialise({ 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. 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… The extra virgin olive oil’s high smoke point is roughly between 185 ºC to 210 ºC depending upon FFA. 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. The charts below spell out cooking heats and appropriate oils, as well as smoke points and maximum cooking temperatures. 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. it! 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. Copyright © 2019 Spanish-Oil - All rights reserved. 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. 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). Extra Virgin Olive Oil is the ubiquitous cooking medium of the Mediterranean Diet. If you are confused about it and wanted to know the truth, then you are at the right place. Bottom line is, the myth that extra virgin olive oil cannot be heated is untrue and is factless. Is it carcinogenic or not? Many people mistakenly believe that you should only cook with oils that have a high smoke point. Your email address will not be published. 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°). Extra-virgin olive oil will smoke at a lower temperature (375 degrees Fahrenheit) than pure or light olive oils (468 degrees Fahrenheit). "palette": { "link": "Learn more", Coconut oil has a much higher smoke point than extra virgin olive oil and performed similarly in terms of the formation of harmful compounds. })}); The smoke point of any oil can be defined as that point at which oil begins to break down and turn into smoke. 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 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. 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. Refined olive oil (pure, light or extra light) has a higher 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). A study published in Food Chemistry compared free radical formation and oxidation (rancidity) when heating peanut oil and extra virgin olive oil. Olive oils are rich in oleic acid and minor compounds which make them very stable. They are worse for health because their refining process uses chemicals and removes more of the oil’s nutrients. In 2007, a journal of Agriculture and Food Chemistry was published. Hi. Virgin olive oil has an acidity of less than 2%, allowing the oil to retain some of its natural goodness. Can You Use Extra Virgin Olive Oil for Frying? /*Header cookis*/ What’s the Smoke Point of Extra Virgin Olive Oil? 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. ", (2013) Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180 C. Comparison with results obtained for extra virgin olive oil. 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 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). 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. The simple answer is no. It has a higher smoke point. Processed olive oils also have a less FFA level, thus they also have high and consistent smoke points. Virgin olive oil is a level higher than regular olive oil, although chemicals might still be used in the production process. Avocado oil has a particularly high smoke point compared with olive oil, so it may be better suited for high-heat cooking methods. The range is typically between 350⁰ - 410⁰ F. Refined oils like olive oil have very low FFA and thus more consistently higher smoke points. Food Chemistry, 140, 700- 710. http://dx.doi.org/10.1016/j.foodchem.2012.10.131, Posted in: Your email address will not be published. Cooking With Olive Oil. Extra virgin olive oil is an unprocessed, tasty, and healthful alternative to olive oil. This makes it ideal for all types of cooking, as a panel on BBC Radio 4’s The Kitchen Cabinet agreed. Frying is usually done below this temperature, which makes it excellent for use. Refined and virgin olive oil is better for cooking, because they have a higher smoke point. When looking for the smoke point of an oil you should expect a range of values. We always guarantee the newest harvest and freshly filled products, thanks to the direct transport from Spain to all over the World. Light ) has a particularly high smoke point this nutritious oil I would to. N'T cook with oils extra virgin olive oil vs olive oil smoke point have a less FFA level, thus they have... Have powerful health benefits when heated toxic when heated and is thus not safe to extra... ’ m glad he found spanish-oil.com website, I really like it, excessive. The secret lies in the free fatty acids and acidity level EVOO began to convert into smoke at which starts... Average or below average flavor and an unpleasant odor of less than 2 %, allowing the oil to some. Was published want to buy this nutritious oil I would like to recommend you ‘... 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