The nourishment group has been advocating Olive Oil's health benefits and its important role in the Mediterranean diet for a long time. Extra Virgin Olive Oil was given a bad name when it became clear that some olive oils were smoke-staged.
Consider unfit for cooking as a consequence of a minimal smoke tip that may turn the healthy fat to a smoky, stinky, free-radical-releasing jumble after heated, Olive Oil was relegated to the salad.
Olive Oil is still making a comeback. This is because of the information that is being shared about the smoke products of a variety of Olive Oils. According to an International Journal of Food Sciences and Nutrition report, Olive Oil has a smoke level of approximately 468 degrees Fahrenheit.
When you consider that an average cooktop heats between 350deg to 375deg Fahrenheit it makes sense that we are in the green with our favourite Olive Oil. Extra Virgin Olive Oil can also be heated to 410 degrees Fahrenheit prior to smoking cigarettes.