Olive oil has been found to have a lower burning point than other cooking oils. However, quality extra light olive oil is a suitable option for cooking.
While the burning point of extra virgin olive oil is 190-220°C, for extra light olive oil it is 240°C.
Although some of olive oil's rich and tangy flavor is lost in the cooking process, in most cases it remains and retains most of its beneficial nutrients.
There are several important points that it is advisable to observe when cooking with extra virgin olive oil.
First, to achieve the best taste, it is recommended, as much as possible, to keep an eye on the olive oil when it is heated. Often the olive oil is heated, by being careful, so that it doesn't start smoking. Extra light olive oil has a burning point of 240°C, which is a relatively high temperature and it is suitable for breading and frying.
Second, using a hot olive oil splash guard is a must! If you are working with ingredients that have some water on them, the olive oil may start to splatter.
To avoid grease stains on your clothes and stay safe, invest in a grease splash guard. They come in a variety of sizes to fit your pans and are a great way to safely cook with extra light olive oil and more.
You can even bake with extra light olive oil. It is used for baking cakes, bread, biscuits, savory muffins, etc. Even butter lovers will agree that olive oil makes the most delicate, juicy baked goods.
Baked goods with olive oil do not dry out even when left for several days. Don't worry about the quality, the good tasting extra light olive oil will not overpower the other flavors in your cakes, biscuits and homemade crackers. It actually adds a nuance to their flavor.
Check out how to recognize quality olive oil.
