While extra virgin olive oil has a smoke point typically around 375°F to 405°F, the real concern lies in oxidative stability. Using high-quality refined olive oil for a quick sauté is generally safe and poses minimal risk to the average home cook.
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Conversely, extra virgin olive oil, prized for its robust flavor and polyphenols, is more delicate. When you heat olive oil to high temperatures, the molecular structure begins to change.
Second, never reuse oil that has been left at high temperatures or has begun to break down. However, the nutritional equation shifts if the oil is reused.
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The goal is to respect the oil’s properties without subjecting it to unnecessary abuse. The Impact on Nutrition and Health Studies have shown that frying with olive oil can actually increase the availability of certain antioxidants in food, such as lycopene in tomatoes.
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