Hm. Not sure I agree with that. The smoke point of EVOO is something like 410degF. I roast veggies tossed in olive oil all the time at 400 deg and have never had a problem with smoke or fire.
Of coruse it's all in what you're personally comfortable with.
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I guess I should have said 400+ degree oven. There are tons of ovens that are off by 10-15 degrees. I calibrated our brand new oven a few months ago to find out it was 17 degrees hotter....now I know why my baked goods were burning! The smoke point of evoo is 406 and it wouldn't take an oven being off by much to exceed that 406. If you're going to roast with olive oil, using Virgin or Light would be the best choice.
I roast with olive oil @ 400 degrees all the time, but I also roast veggies and whatnot at 425 and 450 all the time....I have to be careful to remember what I set the oven for vs. which oil I'm using.
Transfats do occur naturally - it is partially hydrogenated trans fats that people need to worry about. Naturally occuring trans fats have not been shown to share the same harmful qualities as synthetic trans fats that result from hydrogenation.
Thank you for clarifying Zeffryn. That makes perfect sense to me that it's more a case of the hydrogination being the culprit in health issues than a fat (any fat) in a natural form. In moderation of course.
Thank you for clarifying Zeffryn. That makes perfect sense to me that it's more a case of the hydrogination being the culprit in health issues than a fat (any fat) in a natural form. In moderation of course.
Actually the smoke point of olive oil is a range. From less then 200 degrees F to 406 degrees F. It depends on the brand and the degree of processing. A high quality cold pressed extra virgin olive oil more then likely will have a smoke point at the lower end of that range.
Actually the smoke point of olive oil is a range. From less then 200 degrees F to 406 degrees F. It depends on the brand and the degree of processing. A high quality cold pressed extra virgin olive oil more then likely will have a smoke point at the lower end of that range.
Actually, you're right in that a high quality unrefined olive oil would have a very low smoke point, but the range of smoke points actually goes much higher than 406.
The average extra virgin olive oil that we all have on our pantry shelves has a smoke point of 406. The average virgin (or light) olive oil has a smoke point of 420 and the average extra light olive oil (the most processed) has a smoke point of 468.
The smoke point of EVOO is something like 410degF. I roast veggies tossed in olive oil all the time at 400 deg and have never had a problem with smoke or fire.
