At what temperature does oil boil?

Extra virgin olive oil (EVOO) is one of the most important pillars of Mediterranean cuisine, known worldwide for its unmistakable flavor and exceptional nutritional properties.

However, as is the case with any other liquid we use for cooking, it is important to know the boiling point of the oil, so as not to exceed it and thus preserve its quality and all the benefits.

Aware of its importance, at Olivarte we are going to tell you at what temperature olive oil boils and how to use it correctly in the kitchen to enjoy all its potential.

What is the boiling point of oil?

When we talk about boiling, the first thing that comes to mind is the image of bubbles forming in water at 100 °C, which then turn into steam. Well, with olive oil, something similar happens, but with key differences that we are going to discuss.

At what temperature does oil boil?

The boiling point of olive oil is much higher than that of water, at about 215 °C. A temperature that makes it suitable for carrying out certain advanced culinary techniques, but that also involves a risk.

And if the boiling temperature of olive oil is exceeded, it will begin to decompose, which will cause a loss of its properties.

Smoke as a warning sign at the boiling point of olive oil

Before reaching the smoke point of the oil, it may start to smoke. This occurs when it reaches its smoke point, which in the case of extra virgin olive oil, is usually between 160 °C and 180 °C, depending on its purity and variety.

The smoke indicates that the oil is losing its properties and that its healthy compounds, such as antioxidants and fatty acids, are deteriorating. 

What happens when olive oil boils?

Unlike water, olive oil does not evaporate when boiling. Instead, when boiling, a decomposition process begins, generating smoke. 

Therefore, it is essential to avoid the temperature of boiling oil, and to cook at controlled temperatures in order to preserve the properties of the oil, improving the flavor and quality of the food.

Ideal temperatures for cooking with oil

Despite having a fairly high boiling point, it is not necessary to approach the boiling temperature of the oil for cooking. In fact, to achieve the best results, it is essential to control the temperature:

• For light frying: expert cooks recommend that the oil never exceeds 180 °C, as at this temperature, the food cooks quickly, remaining crispy on the outside and juicy on the inside.
• With extra virgin olive oil: it is advisable to keep the temperature below 160 °C, as its purity makes it more sensitive to higher temperatures.

Culinary myths about the use of olive oil

Can oil be reused multiple times when cooking?

Although it is something very common, the reality is that reheating and reusing olive oil is not recommended, as each time it is heated, the oil generates unhealthy compounds that accumulate.

On the other hand, if the oil has not started to smoke, it can be reused a maximum of two or three times, always filtering it and storing it in an airtight glass container.

Is it safe to cook when the oil is smoking?

No, cooking when the oil starts to smoke is neither safe nor recommended, as we have mentioned, the smoke indicates that the oil is burning and losing its properties, which can generate harmful substances and alter the flavor of the food.

Can olive oil be used for frying?

Yes, extra virgin olive oil is the best oil for frying, and this is because it has a high resistance to heat. However, it is essential to control the temperature to prevent it from burning.

Among the varieties of oil, AOVE picual is one of the most recommended for cooking, as it withstands high temperatures better.

In conclusion, knowing at what temperature oil boils is key to making the most of it in the kitchen, avoiding the loss of properties, the generation of harmful substances, and changes in flavor in food.