organic olive oil

Understanding Smoke Points

An important thing to understand when cooking with oils is that they all get to a point where the oil begins to smoke when overheated. Cooking with an oil that’s been heated past its smoke point does more than give a burnt flavor to foods; it also destroys the beneficial nutrients and antioxidants.

The smoke point of each oil was critical in deciding the composition of Fork & Leaf blends. Our Sautéing Oil, Frying Oil and Roasting Oil was specially crafted to reach the optimal smoke point for that technique. This is why you can trust Fork & Leaf can handle the cooking method you plan on using.

Below is a reference for the smoke point of single ingredient cooking oils:

Oil TypeSmoke Point
Almond Oil420°F (215°C)
Avocado Oil520°F (271°C)
Butter350°F (176°C)
Canola Oil – Refined400°F (204°C)
Coconut Oil350°F (176°C)
Corn Oil – Refined450°F (232°C)
Cottonseed Oil450°F (232°C)
Grapeseed Oil485°F (251°C)
Flaxseed Oil – Unrefined225°F (107°C)
Extra Virgin Olive Oil400°F-410°F (204°C-210°C)
Olive Oil – Extra Light468°F (242°C)
Palm Oil450°F (232°C)
Peanut Oil – Refined450°F (232°C)
Pomace Olive Oil460°F (238°C)
Rice Bran Oil444°F (232°C)
Safflower Oil450°F (232°C)
Sesame Oil410°F (210°C)
Soybean Oil460°F (238°C)
Sunflower Oil440°F (226°C)
High-Oleic Sunflower Oil – Refined450°F (232°C)
Vegetable Shortening360°F (182°C)
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