Smoke Point: 392° F † /200° C Bertolli Extra Virgin Olive Oil contains 0.3% max. The bottom line: Use the right oil, but use it at the right temperature! It is better to oils to cook with that have the highest smoke point and refined avocado oil would be the most resilient. TLDR; – A study heated the ten most common cooking oils and found that Extra Virgin Olive Oil (EVOO) contained the fewest toxic compounds at the end, even though it has one of the lowest smoke points. Researchers theorize that the high levels of monounsaturated fat and abundant antioxidants help stabilize the oil, even when it’s heated above its smoke point. In fact, an oil’s smoke point doesn’t indicate how it will perform when heated. In fact, extra virgin olive oil was more stable than saturated fats like coconut oils, and oils with high smoke pointssuch as avocado oil. Extra virgin olive oil (EVOO) and other common cooking oils were heated up to 240o C and exposed to 180o C for 6 hours, with samples assessed at various times, testing smoke point, oxidative stability, free fatty acids, polar compounds, fatty acid profiles and UV coefficients. The range is typically between 350⁰ - 410⁰ F. Refined oils like olive oil have very low FFA and thus more consistently higher smoke … High quality extra virgin olive oils (with low free fatty acids) have a high smoke point. This makes it a good choice for most cooking methods. Press question mark to learn the rest of the keyboard shortcuts. In this regard, various sources suggest that extra virgin olive oil has a smoke point somewhere between 191°C (376°F) and 215°C (419°F) (5, 6). Extra virgin olive oil is an unprocessed, tasty, and healthful alternative to olive oil. Countless cookbooks and TV chefs have warned us of the dangers of cooking with olive oil—especially extra-virgin olive oil—over high heat. Coconut oil is said to have a 350°F smoke point, not ideal for roasting veggies at 425°F. Flavor can be grassy, fruity, or bitter, depending on the olive variety. Vegetable oil has a smoke point of about 430 F—compared to 350 F for extra-virgin olive oil—making it ideal for most things you’d fry at home. I am making a beef tenderloin for Christmas dinner and the recipe called for it to be rubbed with olive oil. Just keep your burner down if you don't want your olive oil or extra virgin olive oil to reach its smoke point: The average stovetop is 250 to 350°F on medium/low heat, so try to aim for the lower end of that range, especially if you're cooking with extra virgin. This makes it is more susceptible to high heat than other oils. Use extra virgin olive oil in salads or to add to cooked foods, but not for high temperature cooking. Use straight from the bottle on salads, pasta, marinades, soups and sauces, or to make a delicious dip. More: Olives are just one of the alkaline foods on the Dr. Sebi Nutritional Guide ». Meanwhile, Pompeian Extra Light Tasting Olive Oil has a high smoke point of 390–410° F, so it’s ideal for high-heat sautéing and stir-frying. At just 331ºF, extra virgin olive oil has a lower smoke point than regular olive oil (which has a smoke point of around 428ºF). Copyright © 2017 Natural Life Energy LLC |, Steps To Starting An Alkaline Plant Based Diet, Olive Oil’s Smoke Point – High Heat Turns It Toxic But…, Molecular Mechanisms of Aldehyde Toxicity: A Chemical Perspective, Cooking with vegetable oils releases toxic cancer-causing chemicals, say experts, Animated Video: An Alkaline Plant Based Diet Heals, Faith and Justice Eat an Alkaline Plant Based Diet - Book. 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