Hello,
you mentioned that olive oil starts to smoke at 180-210 degrees. If I use it for grilling in a pan (e.g., for grilled vegetables or meat), is the temperature usually up to 180 degrees in such preparation, or is it on the borderline and should I rather use another oil?
Thank you
The given values apply to oils that are filtered—meaning they contain pure oil without impurities (i.e., substances naturally present in oil, such as lecithin, phytochemical components, etc.), which significantly lower the smoke point. Generally, once you see smoke rising from the heated oil, it indicates that you are overheating it, i.e., the smoke point has been exceeded and the temperature needs to be reduced.
Themes: Olive oil
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.