There is a common misconception that extra virgin olive oil has a low smoke point. However, high-quality extra virgin olive oil can have a smoke point of up to 420 degrees Fahrenheit. The smoke point of olive oil is comparable to, and in some cases even higher than, common cooking oils such as soybean, sunflower, peanut, canola, and corn oils.
It’s also important to keep in mind that most stovetop cooking is usually maxed out at 350°F—at or below the smoke point for olive oil. Even frying, which recommends a temperature of 356F works perfectly with our EVOOs. It is, therefore, unlikely that you will exceed the smoke point of olive oil with typical cooking methods. Don’t be afraid to use Seasons olive oil for more than just salads! Our olive oils are so fresh and delicious that they allow simple ingredients to shine. Fresh spinach or peas sautéed in extra virgin olive oil need nothing more than some sea salt and a light drizzle of Pedro Ximenez Sherry Vinegar to turn them into a remarkably delicious side dish.