Olive Oil Smoke Point

Will you be heating the olive oil?  Which cooking method are you planning to use?

The smoke point is another consideration when selecting olive oil for recipes that involve heating the oil.

The International Olive Oil Council states that the ideal temperature for frying is 180°C (356° F) and olive oil has a smoke point of 210°C (410°F). Refined olive oil (pure, light or extra light) has a higher smoke point. 

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It would be an expensive waste to use a premium extra virgin for deep-frying since the heat causes it to lose flavour and nutritional value. But, you can buy less expensive extra virgin olive oil in your grocery store. It may still be more expensive than other vegetable oils, but the vitamin E and antioxidants offer more stability and it can be re-used up to four or five times. 

I've had friends ask me, 

"Isn't olive oil toxic when it's heated?" 

The answer is no, not at the temperatures you use on your kitchen stove. 

When an oil, any oil, is heated to high temps over and over, some hydrogenation occurs, but it's not significant. Olive oil is high in mono unsaturated fat and is less susceptible to hydrogenation than any other oils. The process of turning an unsaturated vegetable oil into margarine is called hydrogenation and can't be done under normal cooking conditions. Read more about hydrogenated oil and trans-fats 

Olive oil can be used for deep-frying, grilling, broiling, sautéing, stir frying, and baking. If flavour isn't a factor and you prefer not to use olive oil at higher temperatures, try coconut oil. I read about it at eat-it-healthy.com - great informative site.