When it comes to cooking with extra virgin olive oil, one of the most common questions is: “At what temperature does it burn?” Knowing the answer is crucial to getting the most out of its healthy properties and preventing it from losing quality during cooking.
In this article, we’ll answer this question, explain what the smoke point is, and show you why EVOO, like that from the Estepa PDO designation, is the best option for both frying and other culinary techniques.
What is the smoke point?
The smoke point is the temperature at which an oil begins to degrade and produce visible smoke. When this happens, the oil’s beneficial compounds are altered, and potentially harmful substances can be created.
This is why knowing the smoke point of each oil is key to choosing the right one for your cooking.
At what temperature does EVOO burn?
Extra virgin olive oil has a smoke point between 190°C and 210°C (375°F and 410°F), depending on factors such as the olive variety, degree of filtration, and the freshness of the oil.
This range makes it one of the most stable oils for cooking, even better than many other vegetable fats like refined sunflower oil, which often has a lower smoke point.
Smoke point comparison of different oils
Type of Oil | Approximate Smoke Point |
Extra Virgin Olive Oil | 190°C – 210°C (375°F – 410°F) |
Refined Olive Oil | 220°C (428°F) |
Sunflower Oil | 170°C – 180°C (338°F – 356°F) |
Coconut Oil | 175°C (347°F) |
Butter | 150°C – 160°C (302°F – 320°F) |
As you can see, EVOO is one of the safest fats for frying and cooking at high temperatures, as long as it’s used correctly.
Why is EVOO the best choice for frying?
- Heat Stability: Thanks to its monounsaturated fatty acids, EVOO remains stable at high temperatures.
- Natural Antioxidants: Compounds like polyphenols slow down oxidation, protecting the oil’s quality.
- Unique Flavor: It adds fruity and balanced notes that enhance any dish.
- Health Benefits: It retains most of its healthy properties even after frying.
Tips for cooking with EVOO without burning it
- Don’t exceed 180°C (356°F): Most frying is perfectly done within this temperature range.
- Use fresh, certified quality EVOO: Choosing an oil with a designation like DOP Estepa guarantees the highest production standards.
- Filter the oil after each use to remove food particles.
- Avoid reusing the oil too many times, as it will lose its stability.
Estepa PDO: Certified quality and guaranteed stability
In the Estepa Designation of Origin, all EVOO is produced using integrated production methods, which ensures a fresh oil with great stability and certified quality. This makes it an ideal choice for daily cooking, frying, and healthy recipes.
EVOO has a smoke point of 190°C-210°C (375°F-410°F), which makes it one of the most stable and safest oils for cooking. Beyond resisting high temperatures, it maintains its healthy properties and unmistakable flavor, making it the best option for your daily cooking.
Choosing a certified extra virgin olive oil from DOP Estepa means you’re prioritizing quality, safety, and flavor in every recipe.
Frequently Asked Questions
- Can you fry with EVOO?
Yes, it is one of the most stable oils for frying, as long as you don’t exceed its smoke point. - What happens if the oil burns?
It loses its healthy properties and can create undesirable compounds. - Is it better to use filtered or unfiltered EVOO for frying?
Filtered EVOO is recommended because it handles high temperatures better due to the removal of impurities and sediment.