I have always been wary of using extra virgin olive oil for cooking at high temperatures because of concerns about the smoke point. Can someone explain why I shouldn't be concerned about the smoke point of extra virgin olive oil?
I have always been wary of using extra virgin olive oil for cooking at high temperatures because of concerns about the smoke point. Can someone explain why I shouldn't be concerned about the smoke point of extra virgin olive oil?
Whereas extra virgin olive oil does have a lower smoke point than refined oils,it can still be securely utilized for most cooking strategies. The concern around extra virgin olive oil smoke point is reasonable, but it's frequently exaggerated. The key is to dodge overheating it to the point of smoking, which can modify the flavor and reduce its wellbeing benefits.
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