LEARN HOW TRULY GREEK PREMIUM OLIVE OILS MAINTAIN FLAVOR AND STABILITY EVEN WHEN USED FOR HIGH-TEMPERATURE COOKING
Extra virgin olive oil is often associated with finishing dishes or cold preparations, but its stability when heated makes it equally suitable for cooking. While the smoke point of extra virgin olive oil typically ranges around 400 degrees Fahrenheit, its composition, rich in monounsaturated fats and antioxidants, helps it remain stable at higher temperatures compared to many other oils.
What Happens When Olive Oil Reaches Its Smoke Point?
The smoke point refers to the temperature at which oil begins to break down and produce visible smoke. At this stage, flavor can degrade, and unwanted compounds may form. However, unlike many refined cooking oils, extra virgin olive oil produces fewer harmful byproducts even when exposed to higher heat. This makes it a reliable option not only for finishing but also for stovetop cooking.
Why Extra Virgin Olive Oil Remains Stable During Cooking
Thanks to its naturally high concentration of monounsaturated fats and polyphenols, extra virgin olive oil holds up well under heat. These antioxidants act as protective agents, helping to resist oxidative damage during cooking. Even when used at temperatures near or just above the smoke point, high-quality EVOO remains less prone to degradation than oils with less natural stability.
Smoke Point Differences Between Olive Oils
Not all olive oils are created equal. Regular olive oil, typically a blend of virgin and refined oils, has a higher smoke point, but it lacks the full flavor and antioxidant content of cold-pressed extra virgin varieties. While higher in smoke point, refined olive oil is often lower in beneficial compounds due to the processing methods involved.
Practical Cooking Tips for Using Truly Greek Olive Oils
When using Truly Greek Premium 0.2 or Classic Extra Virgin Olive Oil, avoid overheating the oil before adding ingredients. Introducing food early in the cooking process helps moderate the temperature and prevents unnecessary smoke. If smoke does appear, lowering the heat or refreshing the oil is recommended to maintain flavor and nutritional integrity.
Discover the True Essence of Greek Olive Oil
Crafted in Lakonia, Greece, Truly Greek olive oils are rooted in family tradition and village pride. The olives, Athenolia and Koroneiki, are harvested from local groves to preserve their fresh flavor and naturally low acidity. The result is a collection of oils that reflect the soul of the Mediterranean: pure, balanced, and unforgettable.
Truly Greek Premium 0.2 Extra Virgin Olive Oil — 100 Percent Athenolia Olives
This internationally recognized olive oil is crafted exclusively from Athenolia olives grown in Lakonia. Cold-pressing within one to four hours of harvesting the olives gives our premium olive oil an acidity level of just 0.2 percent (a rarity in olive oils). Truly Greek Premium 0.2 delivers a smooth texture, buttery richness, and refined complexity. Ideal for salads, warm bread, or as a finishing touch, this olive oil reflects the finest expression of cold-pressed Greek tradition. This olive oil can be used for stovetop cooking at temperatures up to 400 degrees Fahrenheit.
Truly Greek Classic Extra Virgin Olive Oil — 100 Percent Koroneiki Olives
Made from Koroneiki olives, known as the “queen of olives,” this bold and balanced olive oil features a naturally low acidity of 0.5 percent. Truly Greek Classic Extra Virgin Olive Oil is cold-pressed and offers a high polyphenol content. Use this robust olive oil for marinades, roasted vegetables, or everyday cooking to bring a true taste of Greece to the table.
