The smoke point of extra virgin olive oil
Extra virgin olive oil is a fundamental ingredient of the Mediterranean diet, appreciated for its flavor and beneficial health properties. One of the characteristics that makes it unique compared to other types of oils is its smoke point.
The smoke point of extra virgin olive oil refers to the temperature at which the oil begins to produce smoke and degrade, losing its flavor and beneficial health properties. The smoke point of olive oil is approximately 195°C/198°C, which is higher compared to other oils such as seed or corn oil, which have a lower smoke point.
This means that extra virgin olive oil can be used for cooking at high temperatures without degrading too much. For example, it can be used for frying or baking without losing its flavor and beneficial health properties.
Furthermore, extra virgin olive oil is a monounsaturated fat, rich in oleic acid, which degrades more slowly under heat compared to other saturated or polyunsaturated fats. This means that extra virgin olive oil is less prone to produce free radicals that can damage our body’s cells.
Moreover, extra virgin olive oil also contains natural antioxidants, such as vitamin E and polyphenols, which help protect our body from the damage of free radicals and maintain our health.
In summary, extra virgin olive oil is a healthy and versatile ingredient that can be used for cooking at high temperatures without degrading too much, while maintaining its flavor and beneficial health properties. Choosing high-quality extra virgin olive oil from a controlled source, such as the one produced by Di Niso Agricultural Farm, can make a difference in your lifestyle and health.
