It would certainly ruin the oil and would be close to the flash or fire point (around 600 degrees F) and the danger of a conflagration would be great. Oils & Fats Fahrenheit Celsius Neutral Flavor? The North American Olive Oil Association is committed to supplying North American consumers with quality products in a fair and competitive environment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil in nutrition, health, and the culinary arts. You may need to download version 2.0 now from the Chrome Web Store. The average stovetop cooking temperature is about 350⁰ F, well within the smoke point range for both extra virgin olive oil and olive oil. Extra virgin olive oils contain polyphenols and antioxidants that fight the breakdown of the oil and the formation of free radicals. New research conducted in an oil specialist laboratory shows that extra virgin olive oil is the safest and most stable oil to cook with. 570 F. 271 C. Butter. When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Smoke Point: 420°F Virgin Olive Oil is ideal for cooking, but it can be hard to source. Olive oil and light-tasting olive oil smoke point range 390⁰ - 470⁰ F In conclusion, the smoke point of olive oil and extra virgin olive oil is high enough for home cooking and consumers who are concerned about an oil breaking down under heat should focus on picking a stable cooking oil. Avocado Oil 520ºF 271ºC Yes Rice Bran Oil 490ºF 260ºC Yes Mustard Oil 490ºF 260ºC No Grapeseed Oil 485ºF 251ºC Yes Olive Oil, Extra Light 465ºF 240ºC Yes Saﬄower Oil 450ºF 232ºC Yes Peanut Oil 450ºF 232ºC Yes Soybean Oil 450ºF 232ºC Yes Many people believe that you shouldn't cook with olive oil due to its "smoke point". Cooking With Olive Oil. Olive Oil Retains Health Benefits During Cooking, Vegetables Cooked in Extra Virgin Olive Oil Retain More Nutrients. A good source of vitamin E, serving up 4 mg per tablespoon, 25 per cent of an adult’s daily requirement. Extra virgin olive oil seems to dominate the olive oil shelf in supermarkets. * Tomassetti et al. • It must not get too hot. But unlike olive oil, palm oil’s natural resistance to oxidation makes it a healthier and safer oil for cooking or deep-frying. It is a reasonable assumption that if the extra virgin olive oil had polyphenols intact when looking at free radicals, the polyphenols would fight free radical formation and the extra virgin olive oil would likely perform even better than the peanut oil.*. Smoke Point: 420°F. Avocado Oil 520ºF 271ºC Yes Rice Bran Oil 490ºF 260ºC Yes Mustard Oil 490ºF 260ºC No Grapeseed Oil 485ºF 251ºC Yes Olive Oil, Extra Light 465ºF 240ºC Yes Saﬄower Oil 450ºF 232ºC Yes Peanut Oil 450ºF 232ºC Yes Soybean Oil 450ºF 232ºC Yes Corn Oil 450ºF 232ºC Yes Ghee, Clariﬁed Butter 450ºF 232ºC No Sunﬂower Oil… The FFA for extra virgin olive oil can range anywhere from very low, about 0.2%, up to the international standard limit of 0.8%. Because of this, extra virgin olive oil has been found to be the most stable cooking oil. 200 to 250 F. 120 to 150 C. Canola oil (refined) 400 F. 204 C. Coconut oil (extra virgin) 350 F. 177 C. Coconut oil (refined) 450 F. 232 C. Corn oil. The boiling point of olive oil (570 degrees Fahrenheit) is much higher than the smoking point (375 - 400 degrees F) and would be a very dangerous temperature to try to achieve on a home stove. Extra virgin olive oil seems to dominate the olive oil shelf in supermarkets. Olive oil: Refined: 199–243 °C: 390–470 °F: Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra … Olive oil is a healthy and tasty Mediterranean cooking oil. This concept is not unique to olive oil use – but, olive oil can actually hold up better! 440 F. 227 C. Flaxseed oil. (2013) Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180 C. Comparison with results obtained for extra virgin olive oil. The digestibility of olive oil is not affected when it … In deciding which oil to use for cooking, the oil’s stability is more important than the smoke point. And rice bran oil, which is less expensive, has a smoke point of 490 F (254 C Use olive oil for frying – yes or no? In fact, the smoke point of olive oil can be as high as 470⁰ F. The smoke points of cooking oils are related to the Free Fatty Acid (FFA) of the oil, with a lower acidity typically resulting in a higher smoke point. The smoke point for olive oil is between 190 and 240 degree Celsius. Fat/Oil. Table of contents. Then again, the smoke point for avocado oil is 520 degrees F (271 C). Oil Smoke Point ºF Smoke Point °C; Refined Avocado Oil: 520ºF: 270°C: Safflower Oil: 510ºF: 265ºC: Rice Bran Oil: 490ºF: 254ºC: Refined or Light Olive Oil: 465ºF: 240ºC: Soybean Oil: 450ºF: 232ºC: Peanut Oil: 450ºF: 232ºC: Ghee or Clarified Butter: 450ºF: 232ºC: Corn Oil: 450ºF: 232ºC: Refined Coconut Oil: 450ºF: 232ºC: Safflower Oil: 440ºF: 227ºC: Refined Sesame Oil: 410ºF: 210ºC The range is between 390⁰ - 470⁰ F. Extra virgin olive oil smoke point range 350⁰ - 410⁰ F, Olive oil and light-tasting olive oil smoke point range 390⁰ - 470⁰ F. Is It Safe to Cook with Extra Virgin Olive Oil? Food Chemistry, 140, 700- 710. http://dx.doi.org/10.1016/j.foodchem.2012.10.131, Posted in: Overheated Olive oil. The smoke point of oil is the temperature at which it stops shimmering and starts smoking. Smoke Point (F) Smoke Point (C) Avocado oil. The smoke point is also called the burning point of oil and can range from relatively low 325 F to very high (520 F). A study published in Food Chemistry compared free radical formation and oxidation (rancidity) when heating peanut oil and extra virgin olive oil.