The smoke point, also referred to as the burning point, is the temperature at which an oil or fat . Canola oil requires hours, for example, whereas extra virgin olive oil (EVOO) and virgin coconut oil will last over a day at °C of continuous.
Olive oil, Extra virgin, low acidity, high quality, °C, °F. Olive oil Table Smoke Points of Common Fats and Oils; ^ "Smoking Points of Fats and Oils.
THE QUESTION. What does "smoke point" mean? I was told not to cook with extra virgin olive oil because it has a low smoke point and will.
The smoke point is a term used to describe the temperature at which you'll see a bluish smoke rising continuously from the oil. (Note that extra virgin olive oil is a.