chave982
Senior Cook
- Joined
- Feb 15, 2007
- Messages
- 246
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?
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?
I am with DramaQueen on this. The good stuff for serving, the normal for cooking.
Unless, of course, you're Rachel Ray, in which case you would use the good stuff just so you can say the word "E.V.O.O." all the time.
I do the exact same thing for the exact same reasons.I use the good stuff for cooking and the really good stuff for drizzling.
I do not cook with it if very high heat is needed, though. It's never bitter and the taste comes through for me.
This is true, even when he deep fries.MArio Batali, on his TV show Molto Mario and Mario Cooks Italy, makes a point that he uses only EVOO.