Cooking with Extra Virgin Olive Oil

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.”

Butter/MargarineOlive Oil
1 teaspoon3/4 teaspoon
1 tablespoon2 1/4 teaspoons
2 tablespoons1 1/2 tablespoons
1/4 cup3 tablespoons
1/3 cup1/4 cup
1/2 cup1/4 cup + 2 tablespoons
2/3 cup1/2 cup
3/4 cup1/2 cup + 1 tablespoon
1 cup3/4 cup

Frying with EVOO

It’s a myth you cannot fry with olive oil. Good olive oil will stand up well to high frying temperatures. Its high smoking point upwards of 425 degrees is well above the ideal temperature for frying food around 350 degrees. A general rule of thumbs is the higher the quality of the oil and the fresher it is, the higher the smoke point will be. A high quality oil loaded with antioxidants will hold its form longer, while a lower quality oil with high free fatty acid content will smoke at a lower temperature.

 

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 OilSmoke Point Temperature
Butter150ºF
Coconut (virgin)177ºF
Coconut (refined)204ºF
Macademia385ºF
Canola (refined)400ºF
Sesame (refined)410ºF
Sunflower Oil (refined)440ºF
Avocado (refined)480ºF
Extra virgin olive oilOver 425ºF
Grapeseed (refined)485ºF