It shows that extra virgin olive oil is not only safe during heating at regular cooking temperatures, but is the desirable cooking oil when compared with others. A recent Australian study published by Modern Olives Laboratory Services in the ACTA Scientific Nutritional Health Journal found that extra virgin olive oil is the most stable cooking oil. Other choices include virgin olive oil and even butter in small amounts. Neutral flavor. The production of potentially harmful polar compounds and trans fats was markedly lower in EVOO.”. According to the North American Olive Oil Association, extra virgin olive oil's smoke point is 350 to 410 degrees Fahrenheit, and olive oil's smoke point is 390 to 468 degrees Fahrenheit. 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 ). Olive oil, Extra light* 470° High. Oils with low smoke point (such as coconut oil), or moderate smoke points (such as extra virgin olive oil), outperformed oils … ... Olive oil, Extra Virgin 400° Medium. Flavor can be grassy, fruity, or bitter, depending on the olive variety. High Heat. 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. In other words, if you are roasting your veggies in the oven at 180°C, your extra virgin olive oil is perfect as it has a smoke point above this. The smoke points for olive oils ranges from about 325°F (extra-virgin olive oil) ... look for extra-light olive oil, which has a higher smoke point and can be used in baking and high heat cooking. | © North American Olive Oil Association. Dr. Simon Poole, MD, and presenter at the 2018 Olive Oil Conference, in an interview in the Olive Oil Times stated, "This research provides unequivocal and definitive evidence that should finally dispel this myth. Another interesting conclusion of the study is that the antioxidants in extra virgin olive oil contributed to its high stability when heated. It can be reused for several times and its digestibility is not affected at all. A team of researchers found that the extra virgin olive oil retained most of the nutritional benefits after heating it to 356°F (180 °C) for 36 hours. Many people believe that it is not a good idea to cook with extra virgin olive oil. The range is typically between 350⁰ - 410⁰ F. Refined oils like olive oil have very low FFA and thus more consistently higher smoke points. Celebrate the Health and Versatility of Olive Oil. Each oil has its own smoke point, the temperature at which the oil begins to be damaged by heat. 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. In fact, extra virgin olive oil was more stable than saturated fats like coconut oils, and oils with high smoke points such as avocado oil. Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F: … A refined or light olive oil will have a higher smoke point than an extra virgin oil, and would be the best choice for frying in olive oil. Not only is EVOO safe to cook with, but it is the most stable and safest cooking oil available. Choosing an oil with a smoke point higher than 220°C is not any safer. Of course, extra virgin olive oil is the best to use... but maybe not for the reason you expect. Does olive oil lose its health benefits when heated? Researchers found that the smoke point of an oil did not correlate to the oil's performance when heated. Researchers found that the smoke point of an oil did not correlate to the oil's performance when heated. The phenols and antioxidants on EVOO have also been shown to make your food more nutritious. According to the International Olive Oil Council, EVOO is the most stable fat, which can withstand frying temperatures.