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Old 11-12-2007, 06:45 PM   #1
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Smoke point of olive oils

What is the "smoke point" of regular olive oil vs. extra virgin olive oil? I read somewhere that regular olive oil can withstand much higher temperatures than EVO. Is this true?

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Old 11-12-2007, 07:26 PM   #2
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Hi, chave. Check out this chart for the smoking point for a large variety of oils. I think you'll find the answer to your question there.
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Old 11-13-2007, 11:36 AM   #3
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Quote:
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Hi, chave. Check out this chart for the smoking point for a large variety of oils. I think you'll find the answer to your question there.
Thanks, that helps. So since regular olive oil has a higher smoke point than EVO, would it make sense to use the regular stuff more often?
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Old 11-13-2007, 12:33 PM   #4
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It would, if you are using it for frying.
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Old 11-13-2007, 01:17 PM   #5
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Quote:
Originally Posted by chave982 View Post
Thanks, that helps. So since regular olive oil has a higher smoke point than EVO, would it make sense to use the regular stuff more often?

It would make sense to use it where the higher smoke point is important.
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Old 11-13-2007, 02:28 PM   #6
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Well what are the normal temperatures when you're cooking something on an electric range? Like, if EVO has a smoke point of around 400 degrees, would it be able to withstand the "high" setting?
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Old 11-13-2007, 02:41 PM   #7
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If you are out to pan sear something at a high temp, I'd use something other than EVOO. However, I fewquently pan sear with EVOO because I don't often use the highest heat setting and I add the food before the pan gets too hot.
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Old 11-13-2007, 04:13 PM   #8
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I use extra virgin olive oil for 90% of my cooking
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Old 11-15-2007, 11:04 AM   #9
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I never use Extra Virgin for cooking because when heated to a point it becomes bitter and it's too expensive to use when you can't really taste the flavor in cooking. I use a very good quality Extra for dipping, salads and drizzling over a completed dish. Giada DeLaurentis just had a bit on TV saying she never uses extra virgin for cooking for the reasons I just gave. Hey if it's good enough for Giada, it's good enough for me.

I use Pure olive oil for cooking. The flavor actually mellows when heated.
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Old 11-15-2007, 11:21 AM   #10
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I am with DramaQueen on this. The good stuff for serving, the normal for cooking.
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