Notes on olive oil & taste
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4 articles
Heating olive oil beyond its smoke point triggers a cascade of chemical changes. Here is what the data say about aldehyde and acrylamide formation — and how to keep risk low in a home kitchen.
OLEA Editorial
The claim that extra virgin olive oil is unsuitable for cooking because of a low smoke point has circulated for years. A closer look at real cooking temperatures — and what drives heat stability in high-quality EVOO — tells a more nuanced story.
OLEA Editorial
A high smoke point is widely treated as the gold standard for cooking safety, but research suggests that oxidative stability is the more decisive measure of how an oil behaves under heat. Here is how the two metrics compare—and what they mean for everyday cooking.
OLEA Editorial
The claim that extra virgin olive oil is off-limits for cooking persists across recipe sites and cookbooks. A closer look at smoke point measurements and oxidative stability research tells a more nuanced story.
OLEA Editorial