Is Olive Oil Bad to Cook With

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Everyone’s panicking about the smoke point. That’s the temperature where oil starts to burn and release nasty compounds. Extra virgin olive oil has a low smoke point, around 350°F to 410°F. People yell, “It’ll turn into carcinogenic poison!”

But slow your roll. First, that smoke point is actually higher than most stovetop cooking. Think sautéing a veggie, roasting a chicken, or baking a cake. You’re rarely cranking it past 375°F in a pan. Unless you’re deep-frying at volcanic levels.

So What Happens When It Smokes?

If you do hit that smoke point—like when you forget a pan and it looks like a fire drill—yes, some nasty compounds form. But honestly? Don’t. Just don’t. That’s like blaming your car for exploding when you drive it into a lake. Your olive oil is fine for 99% of daily cooking.

Pro tip: Cheap olive oil has an even higher smoke point because it’s more refined. But we’re not here for cheap. We’re here for flavor and health.