#smoke point is the temperature at which oil produces hazardous elements such as free radicals and carcinogens. It is indicated by a bluish white smoke that is coming from the oil itself. Once a type of oil reaches its smoke point, it becomes unhealthy and should no longer be used for cooking or any other food preparation.
Smoke point is not the same for all types of oils. In general, refined oil has higher smoke points than unrefined or naturally-pressed ones. Actually, it is one of the main reasons why cooking oils are refined, to increase its smoke point.
To give you a better understanding, here is a list of some types of oils, including olive oils, and their corresponding estimated smoke points:
- Unrefined canola oil – 107 c /225 °F
- Refined canola oil – 204 c/400 °F
- Unrefined soy oil – 160 c /320 °F
- Refined soy oil – 232 c /450 °F
- Unrefined sunflower oil – 107 c / 225 °F
- Refined sunflower oil – 232 c / 450 °F
- #extra virgin olive oil – 93 c /200 °F
- Virgin olive oil –198 c / 390 °F
- Refined olive oil – 210 c / 410 °F
When it comes to extra virgin olive oil, you can clearly see that it has a very low smoke point. At 93 C (200 °F), its smoke point is lower than the boiling point of water. Because of this, most health experts suggest to use extra virgin olive oil as a raw ingredient. As for the other classifications of olive oils, such as virgin olive oil and most of the refined types, they can be used for cooking or even deep frying.
If you want to get the most out of your extra virgin olive oil and fully receive all its inherent health and taste benefits, it is much better to use it as a dressing for salads, pasta, bread, and other dishes as long as you don’t subject it to very high heat. Get the highest quality of extra virgin olive oil and premium Greek delicatessen products only from reliable stores that you know and trust.