What Is the Smoke Point of Olive Oil?

Extra virgin olive oil typically has a smoke point of 190–210°C / 375–410°F. Refined olive oil can withstand higher temperatures, up to 220–230°C / 430–445°F. This difference comes from the higher amounts of free fatty acids and plant residue in extra virgin oil.

Why does the smoke point matter?
When oil reaches its smoke point, it begins to smoke and its structure may start to break down, producing a bitter flavor. Beyond this point, the oil is no longer suitable for reuse. Choosing an oil with a low smoke point for high-heat cooking, such as deep-frying, can reduce the food’s flavor and quality.

Extra virgin versus refined olive oil
Extra virgin olive oil is extracted with more of its natural aroma compounds and free fatty acids retained. These compounds break down sooner at high temperatures. Some of these compounds are removed during refining, allowing refined olive oil to withstand higher temperatures while having a more neutral flavor.

Can you fry with olive oil?
Extra virgin olive oil has a smoke point above most frying temperatures of 170–180°C / 340–355°F, so it can be used for frying over medium heat. For prolonged frying at very high heat, use refined olive oil or sunflower oil. Frying with olive oil generally works best for a shorter time over moderate heat.

Does cold-pressed change anything?
“Cold-pressed” describes how the oil is extracted and does not directly change its smoke point. Cold-pressed olive oils generally undergo less processing and may have a somewhat higher free-fatty-acid content, which can place the smoke point near the lower end of the range, around 190°C / 375°F.

What should you do if oil starts smoking?
If oil in the pan starts to smoke, turn down the heat immediately and replace the oil if needed. Continuing to cook with smoking oil can make food taste bitter, and the oil retains that bitter flavor after cooling, so discard it.

Olive oil for salads or cooking?
Extra virgin olive oil's strong aroma is an advantage in uncooked uses such as salad dressing. Most of that aroma dissipates in a pan or oven above 200°C / 390°F, so a more neutral oil may be more economical and practical for high-heat recipes.

How many times can olive oil be reused?
Olive oil that has not reached its smoke point can be strained and reused 1–2 more times if stored in a sealed container in a cool, dark place; its smoke point drops slightly with each use. If the oil turns cloudy, starts to foam, or develops an off odor or taste, discard it. Heating oil more than 3 times is not recommended for either flavor or health; replace it regularly in kitchens that fry often.

How does olive oil compare with butter?
Butter's smoke point is around 150–175°C / 300–345°F, so it begins smoking much sooner than olive oil. Refined olive oil or clarified butter is recommended for high-heat cooking. Mixing the two oils preserves the butter flavor while raising the overall smoke point slightly.