Are there reasons to use olive oil when roasting food at high temperatures?
I see many times chefs choosing olive oil as the fat for cooking recipes that undergo heats of 400f+ (very much above the smoking point of refined olive oil) for 30 minutes, and its virgin olive oil many of the times! But isn't olive oil supposed to smoke at those temperatures? Does cooking past the smoke point not cause smoking and undesirable flavors or other issues? Does any flavor benefit from the oil actually remain?
Best Answer
Just because the oven is reaching high heat does not mean the olive oil that is on the surface of what is being cooked will reach the oven temperature (or get past the smoke point, even). In a deep fryer, heat is transferred almost directly from the heating element to the oil. In a pan, heat is transferred from the heat source to a pan, then directly to the oil. Both those represent very efficient heat transfers, and can bring an oil to past its smoke point. The oven transfers heat from source to food via the air, which is a very inefficient form of heat transfer. The temperature of the oil you apply to your food will be vastly more affected by the mass of the food than by the air in the oven environment.
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Quick Answer about "Are there reasons to use olive oil when roasting food at high temperatures?"
First, oils with higher levels of polyphenols produce fewer polar compounds when heated. Wang explains this is because the polyphenols are antioxidants and therefore "protect the oil from breaking down during heating," making extra virgin olive oil "a good option for frying and cooking."Why you dont want to cook olive oil on high heat?
Olive oil has a lower smoke point-the point at which an oil literally begins to smoke (olive oil's is between 365\xb0 and 420\xb0F)-than some other oils. When you heat olive oil to its smoke point, the beneficial compounds in oil start to degrade, and potentially health-harming compounds form.What happens when you cook olive oil on high heat?
The flavor compounds in olive oil are delicate and will evaporate when heated. Heating olive oil does not damage the health benefits but it will make the olive oil lose some flavor. Some people consider this to be a good thing as they do not want their foods to taste like olive oil.Why do chefs always use olive oil?
olive oil adds a flavor and mouth-feel that most people find pleasant, and it is very effective even in small amounts. BUT, it is sensitive to heat and its taste changes quite rapidly when in a hot pan, so this is why your add some at the end.Does olive oil turn toxic at high heat?
When the oil is heated ahead of its smoke point, it gives off toxic smoke. As olive oil has a low smoking point, cooking with it increases the risk of creating smoke that includes compounds which are harmful to your health. You may not even realise that you are breathing in the toxic fumes.Olive Oil on High Heat -- Is it Safe?
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Answer 2
Smoke is not inherently a bad thing - look at the popularity of barbecue preparations, or the wide variety of both traditional and modern smoked foods. Why wouldn't a little bit of that flavor enhance whatever is being roasted?
Olive oil itself also has a robust flavor, and it browns nicely. So in many ways it contributes to the flavor of the finished dish. An oil isn't suddenly ruined and inedible once it hits its smoke point - it just starts to smoke.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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