For quite some time now, the nutrition community advocated the health benefits of Olive Oil and its essential role in the Mediterranean diet. But when data about the smoke point of an assortment of olive oils started to surface, Extra Virgin Olive Oil got a bad reputation.
Consider unfit for cooking as a result of a low smoke point that would turn the healthy fat into a smoky, stinky, free-radical-releasing mess when heated, Olive Oil was relegated to the salad bowl.
Nonetheless, now however, Olive Oil is making a comeback as more is taught about the smoke points of an assortment of Olive Oils. According to a report published in the International Journal of Food Sciences and Nutrition, Olive Oil has a smoke point of about 468° Fahrenheit.
Taking into consideration that the average cooktop heats to between 350° and 375° Fahrenheit, it looks like we are in the green with our favorite Olive Oil. Did you know that Extra Virgin Olive Oil can be heated to 410° Fahrenheit before smoking?