Is Olive Oil safe for High-Heat Cooking? Experts Weigh In
London, UK – October 2, 2025 – A long-held kitchen debate - whether olive oil can withstand the temperatures of frying – is gaining renewed attention as home cooks and professional chefs alike seek healthier and more flavorful cooking options. While celebrated for it’s health benefits and distinctive taste, olive oil’s suitability for high-heat cooking remains a point of contention, prompting questions about which type to choose and how to maximize its advantages.
The confusion stems from olive oil’s composition and varying grades. experts emphasize that not all olive oils are created equal, and selecting the right bottle is crucial for both health and culinary success. “I would recommend going with what taste and cost considerations you have and experiment with different types of oil that will bring you some health benefits,” explains a nutrition specialist. Understanding the smoke point – the temperature at which an oil begins to break down and release harmful compounds – is key to making an informed decision.
Extra virgin olive oil (EVOO),known for its robust flavor and high antioxidant content,has a relatively lower smoke point,typically around 375°F (190°C). This makes it less ideal for deep-frying or prolonged high-heat searing. However, refined olive oil, or “pure” olive oil, undergoes processing that removes impurities and raises its smoke point to approximately 465°F (240°C), making it a more suitable option for frying.
Beyond the type, factors like oil quality and storage also play a role. Choosing oils from reputable brands and storing them in dark, cool places can help preserve their integrity and prevent degradation. Ultimately, the best choice depends on the cooking method and desired flavor profile. for sautéing or light frying, EVOO can be used with care, while refined olive oil is better suited for higher-temperature applications.
