One of the more common questions we are asked and often a contensious subject so we hope by the end of reading this piece that we have  demistified a lot of concerns and false information out there regarding how to best use your extra virgin olive oil and virgin olive oil.

The first factor often mentioned and circulated is on the subject of the all important smoke point. This is essentially the temperature at which oil or fat begins to break down and produce a blueish smoke.  When the oil reaches its smoke point, it can kill off the nutrients in food and create bitter flavours.

The smoke point of Extra Virgin Olive Oil (EVOO) is 190 ° C (375 ° F)

The smoke point of Virgin Olive Oil (VOO) is 230 ° C (450 ° F)

Let’s put this into cooking perspective for your home kitchen…

Deep frying: 180 ° C (356 °

Roasting: 180 ° C (356 ° F)

Perfect for cooking, baking, roasting and grilling