How to Properly Use Olive Oil for Cooking
Discover the best practices for using olive oil, including what not to do in high-heat cooking to preserve flavor and health.
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Do not use olive oil for high-heat cooking. Olive oil has a relatively low smoke point compared to other oils, meaning it can start to burn and produce harmful compounds at high temperatures. For tasks like frying or searing, it’s better to choose oils with higher smoke points, such as avocado or canola oil, to maintain your dish's safety and flavor.
FAQs & Answers
- What is the smoke point of olive oil? Olive oil has a relatively low smoke point, around 375°F (190°C), which can lead to burning and harmful compounds when used at high temperatures.
- What oils are best for high-heat cooking? Oils like avocado oil and canola oil are better suited for high-heat cooking due to their higher smoke points.
- Can olive oil be used in frying? While you can use olive oil for frying, it’s generally recommended to use oils with higher smoke points for better results.
- How should I store olive oil? Store olive oil in a cool, dark place to maintain its quality and prevent it from going rancid.