As mentioned above, extra virgin olive oil generally has a smoke point of 350⁰F to 410⁰F. The reason EVOO has a smoke point range as opposed to a specific number is that smoke point depends on an oil’s free fatty acid (FFA) level, according to the North American Olive Oil Association. The FFA content of extra virgin olive oil ranges from 0.2% to 0.8%. Higher quality EVOOs often have lower acidity and thus a higher smoke point. Regular olive oil, which is a blend of virgin and refined olive oils, generally has a smoke point around 470⁰F, but may be more prone to oxidative damage due to its lower polyphenol content.

Extra virgin olive oil is a good choice for cooking because it contains unique components called polyphenols and antioxidants that help keep the oil stable and prevent it from going rancid. The North American Olive Oil Association went on to report a study showing olive oil holds up pretty well when exposed to high heat levels. Not all canola oil is created equal. This is why it’s a controversial subject. Some say it’s healthy. Others will argue to stay away from it. So what gives? Let’s first talk about the good benefits of both canola oil. Healthy FatsYou don’t want olive oil, or any oil, to smoke for a prolonged period of time when you’re cooking. When this happens, acrolein, oxidative byproducts, and other unhealthy compounds are produced. The good news for olive oil: It’s smoke point is actually pretty high, so you can use it for most types of cooking before things start to get hazy. The even better news: Compared to cooking oils with even higher smoke points, extra virgin olive oil produces fewer unhealthy compounds when heated thanks to its protective polyphenol compounds. But first, what is a smoke point, anyway? Quite simply, smoke point is the temperature at which an oil stops shimmering and starts releasing a greyish-blue colored smoke. Drizzle over your steak as a finishing oil. A good steak is already rich and flavorful, but adding a small drizzle of Smoked Olive Oil adds an addition buttery richness that your tastebuds will thank you for. Garnishes: chopped green pepper, chopped onions, sliced scallions, croutons, avocado, cooked shrimp, cured ham (Spanish Serrano), and/or basil oil (see recipe). Use as many garnishes as you like. Before cooking, remove from refrigerator to come up to room temperature. Pour the smoked olive oil into the bag and massage until evenly mixed and place the loins into a baking pan. Pour any leftover marinade on to the loins. Preheat oven to 375 degrees.

FOR GLAZING; Beat butter and cream cheese in medium bowl with electric mixer on medium speed until blended. Add powdered sugar, half & half and vanilla, mixing until smooth. Spread over warm rolls. Garnish with pecan or walnut chips (optional).

At the same time, according to the North American Olive Oil Association, the smoke point of olive oil can be as high as 470⁰ F. Should Olive Oil Be Heated at High Temperatures? Fortunately, due to its minimal processing, extra virgin olive oil—and to a lesser extent, regular olive oil—contains polyphenol compounds, which have potent antioxidant properties. These compounds allow the oil to resist oxidation when heated within normal cooking temperatures.