Cooking with Extra Virgin Olive Oil
Yes it’s true, you can cook with extra virgin olive oil! Our versatile extra virgin olive oil is perfect for cooking, frying, sautéing, poaching, dressing and baking. It is a heart-healthy fat, high in polyphenols, that lends a little extra something special to your favorite dishes. Play around pairing different olive oils, each of which have a distinct flavor, with your dishes.
Baking with EVOO
We bake with extra virgin olive oil because it adds a wonderful, nuanced flavor to baked goods. Moreover, baking with olive oil – instead of butter – is a good way to cut saturated fat. Plus, olive oil is loaded with monounsaturated fat, which promotes “good cholesterol.”
|1 teaspoon||3/4 teaspoon|
|1 tablespoon||2 1/4 teaspoons|
|2 tablespoons||1 1/2 tablespoons|
|1/4 cup||3 tablespoons|
|1/3 cup||1/4 cup|
|1/2 cup||1/4 cup + 2 tablespoons|
|2/3 cup||1/2 cup|
|3/4 cup||1/2 cup + 1 tablespoon|
|1 cup||3/4 cup|
Smoke Point Comparison Chart
Every oil has a point at which it reaches a threshold temperature and begins to smoke. At this temperature, volatile compounds, such as water and free fatty acids come up from the oil. When selecting an oil to cook with, understanding the smoke point is helpful. One of the most common myths we encounter in the olive oil community is that extra virgin olive has a low smoke point. In fact, the smoke point of olive oil is directly correlated with the quality of the oil- better, fresher oil has a very high smoke point.
California Olive Ranch conducted a study, using an accredited third party lab, of our oil in June of 2014, and the results showed that our oil began to smoke around 425 degrees. Well above frying temperature. In short, go for it: Cook with it, fry in it, enjoy it.
Below is a reference for smoke points of other oils:
|Type of Oil||Smoke Point Temperature|
|Sunflower Oil (refined)||440ºF|
|Extra virgin olive oil||Over 425ºF|