Tag: Olive oil smoke point

Despite its name, "extra light" refers to the oil's color and taste, not its caloric content. This highly refined oil undergoes processing to achieve a mild, neutral flavor and higher smoke point, making it exceptionally versatile for a range of cooking applications. But why use extra light olive oil over its more robust cousins?

Over 75% of a typical olive oil cake's fat comes from olive oil, proving that baking with extra virgin olive oil is not only possible but can yield delicious results. This guide explores everything you need to know about using EVOO in your baking, from its rich flavor profile and texture contributions to its health-conscious advantages.

Contrary to a persistent culinary myth, recent scientific studies have shown that high-quality first cold pressed olive oil is a highly stable and suitable oil for most home cooking applications, not just for finishing dishes. This minimally processed oil is a versatile staple that can elevate the flavor and nutritional profile of a wide variety of cooked foods.

Despite persistent myths, the smoke point of quality extra virgin olive oil is typically between 374-410°F (190-210°C), a range perfectly suitable for most baking temperatures. So, yes, it is safe to use extra virgin olive oil for baking, and doing so can even add moisture and flavor to your baked goods.

According to the American Heart Association, replacing saturated and trans fats with unsaturated fats like those in olive oil is a smart choice for heart health. So, what is the healthiest way to use olive oil to maximize its benefits? The best approach depends on the type of olive oil and the specific application, prioritizing temperature control and freshness to preserve its antioxidants.