EVOO Smoke Point Predictor

Conservatively estimate the smoke point and cooking temperatures supported by extra virgin olive oil based on the quality of the oil.

How It Works

This predictor estimates EVOO smoke point using research-based factors that affect thermal degradation:

Simplified Model:

Smoke Point = Base Temperature - (FFA Impact + Age & Condition Impact) + Polyphenol Protection

Scientific Basis:

• Base Smoke Point: We start with a base of 210°C, a realistic smoke point for a perfect, fresh, high-quality EVOO.
• Free Fatty Acids (FFA): This is the most critical factor. The lower the FFA, the higher the smoke point. The impact is non-linear, meaning the smoke point drops more sharply as FFA levels increase.
• Polyphenols: These natural antioxidants protect the oil from heat damage. Higher polyphenol content significantly increases the oil's thermal stability, adding a protective bonus to the smoke point.
• Age & Condition: Over time, oil naturally degrades through oxidation. This model accounts for age, processing method, and storage conditions, which all contribute to the oil's overall stability.

Quality Grades Based on IOC Standards:

• Extra Virgin: FFA ≤0.8%, meets sensory standards
• Premium: FFA ≤0.3%, high polyphenols, optimal processing
• Standard: FFA 0.3-0.8%, commercial grade

Important Limitations:

• Individual oil composition varies significantly
• Smoke point can vary ±10°C even within same grade
• This model provides estimates for educational purposes
• For critical applications, laboratory testing recommended

Cooking Temperature Guide

• 160-180°C: Sautéing, light frying, roasting vegetables
• 180-200°C: Pan frying, browning meats, roasting at moderate heat
• 200°C+: High-heat searing, deep frying (use with caution for EVOO)

Note: Even high-quality EVOO has a lower smoke point than refined oils. For high-heat cooking above 200°C, consider refined olive oil or other high smoke point oils.