Someone once told you not to cook with extra virgin olive oil because of the smoke point. That advice is outdated — and here's the truth.
The smoke point myth comes from comparing extra virgin olive oil to refined, neutral oils like canola or vegetable oil. Yes, those oils have higher smoke points — but that's because they've been heavily processed and stripped of most of their natural compounds.
Real, high-quality extra virgin olive oil has a smoke point of around 375 to 410 degrees Fahrenheit — averaging around 400°F. That's more than sufficient for everyday cooking: sautéing, roasting, even frying at normal household temperatures.
More importantly, the polyphenols and antioxidants in high-quality EVOO actually help stabilize the oil at cooking temperatures. Research has found that EVOO is more resistant to oxidation during cooking than many other oils.
The key word is quality. A low-quality, rancid, or adulterated oil will break down at lower temperatures and produce harmful, toxic compounds. A fresh, high-polyphenol Ultra Premium oil handles heat beautifully.
So go ahead — scramble your eggs in our Butter Olive Oil. Roast your vegetables in our Tuscan Herb oil. BBQ your steak with a drizzle of our Garlic Olive Oil on it. You're adding flavour AND health benefits to your cooking, not compromising them.
High-quality EVOO is perfect for everyday cooking. Come in and let us show you our full range. 358 King George Road, Brantford.