EVOO + Cooking
Cooking with EVOO
Yes it’s true, you can cook with extra virgin olive oil! Our extra virgin olive oils are perfect for cooking, frying, sautéing, poaching, dressing and baking.
We bake with extra virgin olive oil because it adds a wonderful, nuanced flavor to baked goods. Moreover, baking with olive oil – instead of butter – is a good way to cut saturated fat. Plus, olive oil is loaded with monounsaturated fat, which promotes “good cholesterol.”
It’s a myth you cannot fry with olive oil. Good olive oil will stand up well to high frying temperatures. Its high smoking point upwards of 425 degrees is well above the ideal temperature for frying food around 350 degrees. A general rule of thumbs is the higher the quality of the oil and the fresher it is, the higher the smoke point will be. A high quality oil loaded with antioxidants will hold its form longer, while a lower quality oil with high free fatty acid content will smoke at a lower temperature.
EVOO Smoke Point
Every oil has a point at which it reaches a threshold temperature and begins to smoke. At this temperature, volatile compounds, such as water and free fatty acids come up from the oil. When selecting an oil to cook with, understanding the smoke point is helpful. One of the most common myths we encounter in the olive oil community is that extra virgin olive has a low smoke point. In fact, the smoke point of olive oil is directly correlated with the quality of the oil- better, fresher oil has a very high smoke point.
Type Of Oil
Smoke Point Temperature
|Coconut - Virgin||177 F|
|Coconut - Refined||204 F|
|Macadamia Nut||385 F|
|Canola - Refined||400 F|
|Sesame - Refined||410 F|
|Sunflower Oil - Refined||440 F|
|Avocado - Refined||480 F|
|Extra Virgin Olive Oil||425 F+|
|Grapeseed - Refined||485 F|