The statistic is that over 80 percent of the population does not distinguish between olive oil and Extra Virgin Olive Oil “A popular myth and misconception is that Extra Virgin Olive Oil should not be used for frying because of their low smoke point. Health experts says -The most important thing to remember when cooking with oil (olive or any other) is not to heat it beyond its “smoking point” .
So what is the “smoking point” of olive oil ?
Any chef can tell you, the “smoke point” of any oil depends on its quality. A couple of things determine the smoke point for olive oil:
1) The free fatty acid level (FFA)
2) The polyphenol count. (types of antioxidants)
Premium high quality Extra virgin olive oils, with low, free fatty acids) have a “high” smoke point. All oils are a collection of various types of fatty acids. At the smoke point, the oil breaks down into these individual fatty acids.
Extra virgin olive oil smokes at temperatures between (204ºC and 185ºC) depending on its “free fatty acid Content.” When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures.
Thus, the initial issue is cost vs quality