How Does the Smoke Point of Olive Oil Affect Cooking?

alan s.alan s.
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    I've been reading about the smoke point of olive oil and its implications for cooking. The smoke point is the temperature at which oil starts to smoke and break down, releasing harmful compounds. For extra virgin olive oil, the smoke point is around 375-405°F (190-207°C), while refined olive oil can go higher, around 465°F (240°C). This makes it quite versatile, but it does raise questions about how we should be using it in our cooking.

    In terms of dietary recommendations, using olive oil for sautéing or roasting at moderate temperatures seems ideal. However, for high-heat cooking methods like frying, we might want to consider oils with higher smoke points. What are everyone's thoughts on this?

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    Adam S.
    Adam S. wrote

    Olive oil when overheated will create a burnt smell and bitter taste, losing its characteristic flavor and affecting the dish. 

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      Henry K.
      Henry K. wrote

      You know a lot about the smoke point of olive oil. It's interesting to see how the extra virgin and polished types are different. The smoke point of extra virgin olive oil is between 375°F and 405°F (19°C to 207°C), as you said. The smoke point of refined olive oil can reach up to 465°F (19°C). It is a must-have in many homes because it can be used for so many things. What is olive oil's smoke point for different ways of cooking, and how does that affect the taste of food?

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        Adam J.
        Adam J. wrote

        Great insights on the smoke point of olive oil! It's interesting to see how it varies between extra virgin and refined types. As you mentioned, the smoke point of extra virgin olive oil is around 375-405°F (190-207°C), while refined olive oil can reach about 465°F (240°C). This versatility indeed makes it a staple in many kitchens. What is the smoke point of olive oil for different cooking methods, and how does it affect the flavor of dishes? For moderate-temperature cooking, olive oil shines, but when it comes to high-heat methods like frying, oils with higher smoke points might be better suited. Has anyone had experience using olive oil at different temperatures? I'd love to hear more about your cooking practices!

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