Copyright © 2019 Spanish-Oil - All rights reserved. Olive Oil Retains Health Benefits During Cooking, Vegetables Cooked in Extra Virgin Olive Oil Retain More Nutrients. The lower the acidity, the higher the smoking point. 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. "content": { 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. http://dx.doi.org/10.1016/j.foodchem.2012.10.131. Olivenöl: Unterschied zwischen "Vergine" und "Extra Vergine" Der Säuregehalt darf beim Extra Vergine maximal 0,8 Gramm pro 100 Gramm betragen. Extra virgin olive oil contains free fatty acids that vary from 0.2% to 0.8%. Diese Verfahren schonen das Produkt und haben sich im Laufe der Zeit bewährt. 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. Our high-quality extra virgin olive oil has a smoke point upwards of 425ºF, well above the ideal frying temperature of around 350ºF. It can be reused for several times and its digestibility is not affected at all. According to the International Olive Oil Council, EVOO is the most stable fat, which can withstand frying temperatures. 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. The range is typically between 350⁰ - 410⁰ F. Refined oils like olive oil have very low FFA and thus more consistently higher smoke points. When it comes to the boiling point of extra virgin olive oil, it is 700 ºC, far more than its smoke point. Spanish-oil.com I’m glad he found spanish-oil.com website, I really like it, the article is very useful and I shared So yes, you can use extra virgin olive oil for normal and deep frying. The best 10 Salad Dressing Recipes with Olive Oil. }, EVOO owing to its unique and rich chemistry makes it highly stable at high heat points. A good source of vitamin E and antioxidants called polyphenols. High quality extra virgin olive oils (with low free fatty acids) have a high smoke point. 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. 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. })}); The smoke point of any oil can be defined as that point at which oil begins to break down and turn into smoke. Cooking With Olive 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. Olive oil, has a high smoke point, and the more refined the oil is, the higher is the smoke point. 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. 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%. They are an excellent choice, but an expensive one. Your email address will not be published. window.addEventListener("load", function(){ On 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. "link": "Learn more", In 2007, a journal of Agriculture and Food Chemistry was published. 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. High quality EVOO is fine for cooking and makes your food even more healthy and nutritious. Mass produced, low quality olive oils have a much lower smoke point. you can find a large selection of extra virgin olive oils, directly from Spain. If you are confused about it and wanted to know the truth, then you are at the right place. The simple answer is no. You wouldn’t want to waste an expensive olive oil for high-temperature cooking anyway. 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. 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. What You Need to Know About Virgin Olive Oil. We always guarantee the newest harvest and freshly filled products, thanks to the direct transport from Spain to all over the World. Das Olivenöl Extra Vergine wird entweder über die Kaltpressung oder die Kaltextraktion aus Oliven hergestellt. 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. 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. Celebrate the Health and Versatility of Olive Oil. 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. Food & Drink. "message": "This website uses cookies to ensure you get the best experience on our website. At just 331ºF, extra virgin olive oil has a lower smoke point than regular olive oil (which has a smoke point of around 428ºF). window.cookieconsent.initialise({ In order to survive the hard times ahead we found 2 very good books! The charts below spell out cooking heats and appropriate oils, as well as smoke points and maximum cooking temperatures. 225 F. 107 C. Ghee (clarified butter) 485 F. 252 C. Lard. Using oil repeatedly will also make it smoke sooner. High quality extra virgin olive oil has a high heat point because of lower free fatty acid level. | © North American Olive Oil Association. The secret lies in the free fatty acid level which can only be low in pure and high quality extra virgin olive oil. } This concept is not unique to olive oil use – but, olive oil can actually hold up better! Why Is Oil Smoke Point Important? Can You Use Extra Virgin Olive Oil for Frying? 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 It can be reused for several times and its digestibility is not affected at all. Oil which has oxidized because of exposure to air, heat and light will have a lower smoke point. Extra virgin isn't the only game in town. Heating any food will affect its final nutritional value – the hotter and longer the heat is on, the more nutritional value will be lost. "button": { Grapeseed: About 420°F, best used for stir-fries and sautés. Many people believe that extra virgin olive oil becomes toxic when heated and is thus not safe to use for cooking. 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. As such, the smoke point of extra virgin olive oils can be quite variable. Your email address will not be published. The extra virgin olive oil’s high smoke point is roughly between 185 ºC to 210 ºC depending upon FFA. 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. This makes it a good choice for most cooking methods. 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. Flavor can be grassy, fruity, or bitter, depending on the olive variety. Required fields are marked *. But, over the years, many researches have been made and now it is scientifically proven that EVOO is safe for cooking and frying purposes. It is better to oils to cook with that have the highest smoke point and refined avocado oil would be the most resilient. Extra-Virgin Olive: 325°F, good for sautéing, vinaigrettes, and used as a finishing oil. Is It Safe to Cook with Extra Virgin Olive Oil? Extra virgin olive oils contain polyphenols and antioxidants that fight the breakdown of the oil and the formation of free radicals. I came across various articles where people are telling not to use extra virgin olive oil for frying or deep frying. 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). 440 F. 227 C. Flaxseed oil. Smoke point of oils is related to their free fatty acids and acidity level. Of course, extra virgin olive oil is the best to use... but maybe not for the reason you expect. 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