Olive Oil Scorch: What's The Science Behind It?

Olive oil is a popular ingredient in cooking, but it has a reputation for burning too quickly and damaging pans. Some manufacturers advise against using olive oil with non-stick pans, as it can form a brownish film, creating a barrier between the food and the pan. However, others claim that olive oil is safe to use, as long as it is not heated to the point of smoking or burning. There is also a belief that cooking with olive oil can ruin non-stick cookware, but this myth is prominent in Australia, with no technical evidence to support it. To avoid burning olive oil, one should keep an eye on the pan for wisps of smoke, indicating that the oil is at its hottest before burning.

Olive oil's low burning point can damage pans

Olive oil is a kitchen staple, but its low burning point can damage pans, creating a barrier between the food and the cooking surface. Le Creuset, a renowned French kitchenware company, has warned customers that olive oil's quick burning can damage the bottom of their pans. Similarly, John Lewis advises against using olive oil on ceramic pans due to its tendency to carbonize and leave a residue.

The issue lies in olive oil's low burning point, which causes it to form a brownish film on the pan, known as burnt oil. This film acts as an unwanted barrier, impacting the pan's performance and the food's flavour.

To prevent this, chefs recommend using alternative oils with higher smoke points, such as rapeseed, coconut, or sunflower oil. These oils are better suited for cooking, while olive oil is ideal for garnishing, drizzling, and lower-temperature cooking.

Additionally, olive oil's low burning point can be problematic when cooking at high temperatures. When heated past its smoke point, olive oil breaks down, releasing free radicals and acrolein, which contribute to the bitter taste and acrid aroma of burnt food.

Therefore, it is crucial to monitor the pan for wisps of smoke, indicating that the oil is close to its smoke point. At this point, either remove the pan from the heat or add food to reduce the temperature, as demonstrated by Chef Bill Briwa.

In summary, while olive oil is a popular cooking oil, its low burning point can damage pans and impact the taste of food. To avoid these issues, chefs recommend using alternative oils with higher smoke points for cooking, reserving olive oil for garnishing and flavour enhancement.

Pans can be preserved by using oils with higher smoke points

The smoke point of an oil is when it reaches its burning point, when it stops shimmering and starts smoking. The smoke point varies among oils, ranging from less than 250°F to more than 500°F. Oils with a high smoke point can withstand high heat and are ideal for frying, sautéing, and searing.

Olive oil has a low burning point, and this can form a brownish film on the pan (burnt oil), creating a barrier between the food and the pan. This damages the surface of the pan. Le Creuset, John Lewis, and chefs all advise against using olive oil, suggesting alternative oils with higher smoke points when cooking, such as rapeseed oil, coconut oil, and sunflower oil.

The more refined an oil is, the higher its smoke point. Refined oils have been extracted using chemicals and heat, which removes impurities and increases the smoke point. Refined oils are ideal for high-heat cooking as they can withstand extreme temperatures. Oils that are high in monounsaturated fats, such as avocado, canola, and olive, have medium smoke points. Oils high in saturated fats, such as coconut and palm, are high smoke point oils.

Some examples of oils with a high smoke point include:

• Avocado oil (480-520°F)
• Safflower oil (450-500°F)
• Canola oil (400-475°F)
• Sunflower oil (450°F)
• Peanut oil (450°F)
• Coconut oil (400-450°F)

EVOO is suitable for sautéing, roasting, frying and deep frying

EVOO, or extra virgin olive oil, is suitable for sautéing, roasting, frying, and deep frying. However, there are some misconceptions and concerns about using olive oil in cooking due to its supposed low smoke point.

The smoke point of an oil is the temperature at which it begins to break down and smoke. Cooking with oil beyond its smoke point can negatively impact the taste of food and reduce its healthy properties. It is often claimed that olive oil has a low smoke point, making it unsuitable for cooking methods that require high heat, such as frying and deep frying. However, this is a common myth.

Studies have shown that extra virgin olive oil has a smoke point that ranges from 350°F to 425°F, with some sources stating it can be as high as 465°F. This range is well above the ideal temperature for frying, which is typically between 350°F and 375°F. Therefore, EVOO can be safely used for sautéing, roasting, and frying without reaching temperatures that would cause it to smoke or break down.

In addition to its heat stability, EVOO is a healthy choice for cooking due to its high levels of monounsaturated fats, which are less prone to oxidation than other types of fats. It also contains polyphenols, which further resist oxidation during prolonged heating. These properties make EVOO a good choice for cooking methods like sautéing, where the oil is heated for a longer period of time.

When deep frying, it is important to ensure that the oil reaches a high enough temperature to dehydrate the surface of the food and form a crust, typically between 350°F and 375°F. EVOO's smoke point is well above this range, making it suitable for deep frying as well.

While EVOO is safe for frying and deep frying, it is important to note that it is more expensive than other cooking oils such as canola, vegetable, or sunflower oil. Additionally, it is recommended to monitor the temperature of the oil when frying to ensure it does not exceed the ideal range, as this can lead to the development of off flavors and unhealthy compounds.

Olive oil can be used for finishing a dish

Olive oil is a versatile ingredient with numerous culinary applications. While it is commonly used for cooking, it is also well-suited for finishing a dish. Finishing a dish with olive oil is a simple yet effective way to elevate the flavours, textures, and complexity of the meal. Here are some ways in which olive oil can be used to finish a dish:

Drizzling

A little extra virgin olive oil (EVOO) can be drizzled over a variety of dishes just before serving. This adds flavour, richness, and a touch of luxury. It is a common practice in Mediterranean countries, where a drizzle of EVOO enhances grilled steak, chicken, fish, steamed vegetables, or potatoes. For example, a lean steak, which might otherwise taste dry, can be transformed with a drizzle of robust olive oil, adding complexity and tenderness.

Scrambled Eggs

Instead of butter, you can scramble eggs in olive oil, and then finish the dish with another drizzle of olive oil, some freshly ground pepper, and grated Parmesan cheese. This simple addition can make your scrambled eggs restaurant-worthy.

Desserts

Olive oil can also be used to finish sweet dishes. Try drizzling some over vanilla ice cream or chocolate mousse for a unique and luxurious twist. Olive oil pairs well with dark chocolate, especially when sprinkled with a bit of flaky sea salt.

Popcorn

For a healthier snack option, you can drizzle EVOO over your popcorn and add your custom seasoning blend. This simple addition will boost the flavour and make it a delicious treat.

Pizza

Instead of adding extra cheese, try drizzling a pungent olive oil over your pizza, from crust to sauce to toppings, for a more authentic European flavour.

Finishing a dish with olive oil not only adds flavour but also provides health benefits. A high-quality EVOO contains Vitamin E, polyphenols, and other nutrients that can be passed on to the food, enhancing both its taste and nutritional value.

Oils should be kept in the fridge to protect them from going rancid

Olive oil is a popular ingredient for cooking, but it has a low burning point, which can damage the bottom of pans. It is also prone to going rancid, which is why it should be stored correctly.

Other factors that can cause oils to go rancid include exposure to sunlight and frequent temperature changes. Oils should be stored in a cool, dark place, such as a cupboard or pantry, and not near the stove or other cooking appliances. They should also be stored in airtight containers made of glass or metal, as plastic tends to leach chemicals over time, affecting the taste of the oil.

Some oils are more delicate and must be stored in the fridge, including avocado oil, corn oil, mustard oil, safflower oil, sesame oil, and truffle oil. These oils will spoil if they are not kept in a cold place. Other oils, such as canola oil, chili oil, coconut oil, grapeseed oil, and hazelnut oil, can be stored either in the fridge or at room temperature, but refrigeration will prolong their shelf life.

It is also important to note that olive oil should not be heated above its smoke point, as it will spoil the taste of the food and destroy its healthy properties. The smoke point of high-quality extra virgin olive oil is around 410 degrees Fahrenheit, making it suitable for sautéing, roasting, frying, and even deep frying.

Frequently asked questions