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Smoke point [caution 1] Almond oil: 221 °C: 430 °F [1] Avocado oil: Refined: ... Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high ...
Extra virgin oils have a smoke point around 180–215 °C (356–419 °F), [1] with higher-quality oils having a higher smoke point, [24] whereas refined light olive oil has a smoke point up to 230 °C (446 °F). [1]
The more FFA an oil contains, the quicker it will break down and start smoking. [2] [3] The lower the value of FFA, the higher the smoke point. [4] However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat. [4] [5] [6]
Refined olive oil has a higher smoke point, up to 470 degrees. The refining process makes oil more shelf- and heat-stable, but also removes some of the nutrients, TODAY.com previously reported .
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The smoke point of an oil refers to the temperature at which it begins to smoke—and also degrade in both quality and taste. An oil’s smoke point affects what you’re able to accomplish with it.
Olive oil (extra virgin) 14% 73% 11% 0.7% 9.8% 190 °C (374 °F) Cooking, salad oils, margarine Olive oil (virgin) 14% 73% 11% 0.7% 9.8% 215 °C (419 °F) Cooking, salad oils, margarine Olive oil (refined) 14% 73% 11% 0 0 225 °C (437 °F) Sautee, stir frying, deep frying, cooking, salad oils, margarine Olive oil (extra light) 14% 73% 11% 0 0
Although olive oil has a moderate smoke point, this does not mean it easily breaks down or loses stability. One study examining the stability of various cooking oils found that EVOO was the most ...