Olive Oil Smoke Point and Its Standard Level

In the recent years, doctors are making people aware of the fears of oil’s smoke point and how heating oil to a certain temperature could release harmful compounds. Health conscious people are worrying about the heating stage of the oil during cooking that would at least take away from oil’s health benefits and reach in dangerous position. Olive oil smoke point is a topic to discuss about. The smoke point of an oil or fat is the temperature at which, sufficient volatile compounds emerge from the oil and a bluish smoke becomes clearly visible.

Not to mention the volatile compounds like free-fatty acids, polar compounds, and short-chain degradation products evaporate from the oil. There are different harmful compounds like lipid peroxides, may contribute to lung and bladder cancer risk. Olive oil smoke point is a main concern. According to experts, extra virgin olive oil's smoke point is 350 to 410 degrees Fahrenheit, and olive oil's smoke point is 390 to 468 degrees Fahrenheit.

Regular olive oil is a blend of the first pressing and subsequent processing. Many food labels state that extra virgin olive oil is for dressings and finishing. The regular olive oil is for cooking. At Sutter Buttes Olive Oil, you will get detailed information about the olive oil smoke point that will surely enhance your experience. Place your order now and get delivery to your address with a complete guide.