The Truth About Olive Oil’s Smoke Point – Why Tunisian Olive Oil Stands Above the Rest
When it comes to cooking with olive oil, one of the biggest debates is its smoke point. Some say extra virgin olive oil burns too quickly, while others swear by its stability. But here’s what no one tells you—not all olive oils are the same.
If you’ve ever wondered whether Tunisian Extra Virgin Olive Oil is safe for high-heat cooking, or if you’re confused by conflicting information online, this guide will break down everything you need to know.
What is the Smoke Point of Olive Oil?
The smoke point of an oil is the temperature at which it starts burning and producing harmful compounds. For olive oil, this varies depending on:
🔥 Extra Virgin Olive Oil: 375-405°F (190-207°C)
🔥 Virgin Olive Oil: 390-420°F (199-215°C)
🔥 Refined Olive Oil: 465°F (240°C)
The myth that extra virgin olive oil has a low smoke point is FALSE. In reality, high-quality oils like Tunisian Extra Virgin Olive Oil have a higher resistance to heat because of their rich antioxidants and polyphenols.
Why Tunisian Olive Oil is the Best for High-Heat Cooking
What makes Tunisian olive oil superior when it comes to cooking at high temperatures?
✅ Rich in Polyphenols – These antioxidants protect the oil from breaking down.
✅ Low Acidity – Tunisian olive oil has one of the lowest acidity levels in the world, meaning it stays stable under heat.
✅ Cold-Pressed for Purity – Unlike refined oils that degrade quickly, our extra virgin olive oil is cold-pressed to maintain its full integrity.
💡 Pro Tip: If you’re searing meats or roasting veggies, using a high-quality olive oil like Carthago Oil’s Extra Virgin Olive Oil gives you incredible flavor without burning.
H2: How to Cook with Olive Oil Without Burning It
📌 Use Medium-High Heat – Stick to 375-400°F when frying or roasting.
📌 Avoid Prolonged Exposure to High Heat – Use for quick searing instead of deep frying.
📌 Store It Correctly – Keep olive oil in a dark bottle away from heat to prevent oxidation.
When cooked properly, olive oil enhances food without releasing harmful toxins—especially authentic Tunisian extra virgin olive oil, which is naturally more heat-resistant.
Final Thoughts – The Best Olive Oil for High Heat Cooking
Still worried about olive oil’s smoke point? Don’t be. The key is choosing the right oil—one that’s fresh, high-quality, and naturally resistant to heat.
For those who want authentic flavor and health benefits while cooking, Carthago Oil’s Tunisian Extra Virgin Olive Oil is the ultimate choice. Try it today and taste the difference!