What is the smoke point for Olive & Balsäm oils?
Quelle est le point de fumé pour les huiles Olive & Balsäm?
The smoke point of olive oil isabout 210°C (410°F) which is significantly higher than the recommended frying temperature.
The Advice Olive International (WATCH) recommends the use of olive oil for frying as long as the oil temperature does not exceed 210°C . The molecular structure of the oil and its nutritional value will not change significantly or as much as other oils. Extra virgin olive oil tolerates the cooking temperature well because of its high content of polephenols (antioxidants) and oleic acid.
During cooking, the extra virgin olive oil does not produce any toxic substances unlike other fats which deteriorate at high temperatures.
Original COI quote:
"Olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid. Its high smoking point (210ºC) is substantially higher than the ideal temperature for frying food (180ºC). Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products."
Le point de fumée de l’huile d’olive est d'environ 210°C (410°F) ce qui est significativement plus haut que la température recommendée pour la friture.
Le Conseil Oléicole International (COI) recommende l'utilisation de l'huile d'olive pour la friture tant que la température de l'huile ne surpasse pas 210°C . La structure moléculaire de l'huile et sa valeur nutritive ne changeront ni significativement, ni autant que d'autres huiles. L'huile d'olive extravierge tolère bien la température de cuisson en raison de son taux élevé de poléphénols (antioxidants) et d'acide oléique.
Lors de la cuisson, l'huile d'olive extravierge ne produit aucunes substances toxiques contrairement à d'autres matières grasses qui se détériorent à température élevée.
Citation originale de COI:
"Olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid. Its high smoking point (210ºC) is substantially higher than the ideal temperature for frying food (180ºC). Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products."