Choosing the Right Cooking Oil for Health and High Heat

The most critical factor limiting EVOO's versatility is its low smoke point, which typically ranges from 160°C to 190°C (320°F to 374°F) for the extra virgin variety. Once this temperature threshold is breached, the oil begins to decompose, a process that generates harmful compounds known as "free radicals." These volatile molecules are capable of causing cellular damage throughout the body, and their long-term exposure can significantly elevate the risk of chronic illnesses, including heart disease. Consequently, nutritionists advise against using high-quality EVOO for methods that involve high or prolonged heat exposure, emphasizing the importance of selecting an oil whose smoke point safely exceeds the cooking temperature.