Olive Oil: Unrefined 320 F (Good Eats) 375 F Extra Virgin* 406 F Virgin** 420 F Olive Oil* 438 F Pomace Oil** 460 F Extra Light* 468 F Peanut Oil: Unrefined 320 F Peanut Oil† 440 F Peanut Oil… This Extra Light Tasting Olive Oil is distinguished by its exceptionally light taste. EXTRA VIRGIN OLIVE OIL: UP TO 392°F/200°C. The smoke points for olive oils ranges from about 325°F ... look for extra-light olive oil, which has a higher smoke point and can be used in baking and high heat cooking. An olive oil’s smoke point is the temperature at which it stops sizzling and starts burning, affecting taste. Aroma: Light bouquet with subtle olive notes. It has a strong flavor and health benefits. This all-purpose oil provides all the benefits of cooking with olive oil with just a hint of olive oil taste. Oils, which are considered fats, are an integral part of cooking. But, there is an extra-light virgin olive oil that has a high smoke point (468 °F/242°C) that is suitable for use on high temperatures. Light olive oil has a far higher smoke point of about 470ºF (243ºC). This term refers to the temperature at which a given fat or oil starts to emit a continuous and visible smoke from the pan. Virgin Olive Oil – 391˚F Extra-Virgin Olive Oil – 375˚F Extra-Virgin Coconut Oil – 350˚F Sesame Oil – 350˚F Walnut Oil – 320˚F Flaxseed Oil – 225˚F Why Smoke Point Matters Taste is an important reason you should think about an oil’s smoke point when deciding which one to choose for a particular recipe. But unlike olive oil, palm oil’s natural resistance to oxidation makes it a healthier and safer oil for cooking or deep-frying. Peanut oil is made from crushed shelled peanuts, produced much in the same manner as light olive oil. With a high smoke point, it is ideal for high-heat cooking, stir-frying and a good way to lower saturated fat in your baking. Olive Oil Smoke Point. Oils are a product of an extraction and pressing process. It should be emphasized that these values are not absolute but approximations that vary depending on various aspects of the oil and its history. Avocado, walnut oil and flaxseed oil all Write a review Rest of Olive Oil shelf (The smoke point is the temperature at which the oil starts to break down, and when it has the potential to spontaneously catch fire.) It's lighter in taste and color, not calories, than straight EVOO. Extra light has a higher smoke point, not a lower one as you state in your first paragraph. Keep in mind that average stovetop cooking is 350⁰F. Meanwhile, Pompeian Extra Light Tasting Olive Oil has a high smoke point of 390–410° F, so it’s ideal for high-heat sautéing and stir-frying. anon127541 November 16, 2010 . Tesco Light In Colour Olive Oil 500Ml. That’s why extra virgin is best used in salad dressings and dips. ... Olive oil, Extra light* 470° High. Less refined oils, like extra virgin olive oil and extra virgin coconut oil, have a shorter shelf life and a lower smoke point, and they're full of flavor. Both Kenji and I have found that you can taste olive oil when using it to sweat vegetables for simple dishes like vegetable soup, but in that instance there's no high heat involved (certainly the oil never gets close to its smoke point), so once again, like deep frying, it's just a question of whether you want to taste the olive oil or not. We like this brand. But fats and oils are not one-size-fits-all. Olive oil may contain BHT, should be non-GMO. The word smoke point is a bit deceiving, as you may not see a billow of smoke appear when an oil hits exceeds its smoke point temperature, but the oil will be damaged and begin to form harmful compounds, such as trans fats and other harmful compounds. The oil is heated and when light blue smoke is noticed, the temperature is recorded as the smoke point. 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