SMOKE POINT TEMPS

Extra Virgin Olive Oil smokes roughly between 365 and 400 degrees, depending on its free fatty acid content. The International Olive Oil Council (IOOC) says that when heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. The digestibility of olive oils is not affected when it is heated, even when it is re-used several times for frying.

As a reference point, this table from the IOOC shows standard cooking temperatures:

Type of food

High water content:

Vegetables, potatoes, fruit

Coated in batter, flour, or

Breadcrumbs, forming a crust

Small,quickly fried: small fish,

croquettes

Cooking Temperature

Medium 266-293 degrees F

Hot 311-338 degrees F

Very Hot 347-374 degrees F

How does Olive Oil compare with other cooking oils?

I have listed below the smoke point of a few other cooking oils. Keep in mind that the smoke point for a vegetable oil will vary according to the variety and growing conditions, and how the oil was produced. Various manufacturers and sources cite different numbers.

Type of Oil Smoke Point Temperature:

Grape seed 485 degrees F

Avocado 480 degrees F

Sesame 410 degrees F

Canola 400 degrees F

It used to be simple. You used a liquid canola or corn oil for frying and sauteing and a hardened oil such as Crisco for baking. We now live in the age of boutique oils. All seeds have oil in them as the energy source for the growing seedling. Man’s ingenuity and desire to create a niche market has led to the extraction of many unusual oils.

Oil which has oxidized because of exposure to air, heat and light will have a lower smoke point. Using oil repeatedly will also make it smoke sooner. So, with so much out there from other sources, who do you trust?

Use the International Olive Oil Council: 410 degrees F

Institute of Shortening and Edible Oils: 420 degrees F

An excellent resource is entitled Frying Food in Olive Oil by Gregorio Varela, Professor of Nutrition, Madrid University. It is available from the International Council (IOC)

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