Ask the Doctor: Cooking with Extra-Virgin Olive Oil

We explain how to prepare cooked food using olive oil, and also address smoke points of oils in general.

Q. Is it true that you should not cook foods in extra-virgin olive oil because it has a low smoke point? A. Unrefined, cold-pressed or expeller-pressed extra-virgin olive oil (EVOO) has an estimated smoke point of 375° to 410°. EVOO is suitable for use in stove-top cooking methods that require medium-low to medium heat, such […]

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