The actual smoke point refers to the temperature at that a cooking fat or oil starts to break down. The substance smokes or burns off, and gives food a dreadful taste. But what is the smoke point of Olive Oil exactly? Depending on where you search for an answer, you may get a variety of ideas.
Relationship among Smoke Position and Quality Of Olive Oil
The smoke point of oil is based on quality. For example, higher quality Extra Virgin Olive Oils (with non-free fatty acids) have a higher smoking point. They are an outstanding variety that can also include a hefty price tag.
Mass made, very low quality Olive Oils have a far lower cigarette point. Do take into consideration that individuals are breaking down oils, maybe not chemically refined oils.
For the large part, Extra Virgin Olive Oil cigarettes roughly in between 400 and 365ºF (204 and 185ºC) depending upon its free fatty acid material.
This is what the International Olive Oil Council(IOOC) has to say about frying food using olive oil:
Once heated, olive oil is the most stable fat, which generally means it stands up well to high frying temperatures. Its high smoke point (410ºF or even 210ºC) is very well above the perfect temperature for frying food (356ºF or even 180ºC).
The digestibility of Olive Oil is not affected when it is heated, even when it is reused in a variety of that time period for fryingpan.