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Cooking Oils


Oilve Oil

  • The "acidity" in olive oil is the result of the degree of breakdown of the triacylglycerols, due to a chemical reaction called hydrolysis or lipolysis, in which free fatty acids are formed. Acidity is measured in grams of oleic acid per 100 grams oil, commonly known as the Free Fatty Acidity (FFA) of the oil in percent.
  • Official Oilve Oil Designations:
    • Extra Virgin Oilve Oil: Unrefined. <= 0.8% oleic acid. Excellent Flavor.
    • Virgin Oilve Oil: Unrefined. <= 2.0% oleic acid. Good Flavor.
    • Refined Oilve Oil: Refined. <= 0.3% oleic acid. Acceptable Flavor
    • Olive Oil: A blend of virgin and refined oils. <= 1.0% oleic acid. Good Flavor. Sometimes called Pure Oilve Oil, Classic Oilve Oil, Light Olive Oil, or Extra-Light Oilve Oil.
  • Extraction methods
    • Cold Pressed: Mechanical extraction at low temperatures (< 120°F), results in unrefined oil. Oil may be subsequently refined.
    • Expeller Pressed: Mechanical extraction at higher temperatures (< 210°F), results in unrefined oil. Oil may be subsequently refined.
    • Chemical: Results in a refined oil.

Preffered, Unrefined, High-Temp Oils

  • Avocado Oil
  • Rice Bran Oil
  • Peanut Oil
  • Sunflower Oil

Oil Notes

Smoke Point Oil Omega 6:3 Ratio
225°F 107°C Canola Oil, Unrefined ?
Flaxseed Oil, Unrefined 1:4
Safflower Oil, Unrefined 133:1
Sunflower Oil, Unrefined 40:1
320°F 160°C Corn Oil, Unrefined 83:1
High-Oleic Sunflower Oil, Unrefined 40:1
Olive Oil, Extra Virgin (Unrefined) ?
Peanut Oil, Unrefined 32:1
Safflower Oil, Semi-Refined 133:1
Soy Oil, Unrefined 8:1
Walnut Oil, Unrefined 5:1
325°F 163°C Vegetable Shortening, Emulsified ?
330°F 165°C Hemp Seed Oil 3:1
350°F 177°C Butter 9:1
Canola Oil, Semi-Refined 2:1
Coconut Oil ?
Sesame Oil, Unrefined 138:1
Soy Oil, Semi-Refined 8:1
360°F 182°C Vegetable shortening ?
370°F 182°C Lard 11:1
390°F 199°C Macadamia Nut Oil 1:1
400°F 200°C Canola Oil, Expeller Pressed 2:1
Canola Oil, Refined 3:1
Walnut Oil, Semi-Refined 5:1
405°F 207°C Olive Oil, Extra Virgin (Unrefined) High Quality (Low Acidity) 13:1
410°F 210°C Sesame Oil 42:1
420°F 216°C Cottonseed Oil 54:1
Grapeseed Oil 676:1
Olive Oil, Virgin (Unrefined) 13:1
430°F 221°C Hazelnut Oil No Omega-3
Almond Oil No Omega-3
440°F 227°C Peanut Oil 32:1
Sunflower Oil 40:1
450°F 232°C Corn Oil, Refined 83:1
High-Oleic Sunflower Oil, Refined 39:1
Palm Oil 46:1
Palm Kernel Oil No Omega-3
Peanut Oil, Refined 32:1
Sesame Oil, Semi-Refined 138:1
Soy Oil, Refined 8:1
Sunflower Oil, Semi-Refined 40:1
460°F 238°C Olive Pomace Oil ?
468°F 242°C Olive Oil (Refined) ?
485°F 252°C Ghee (Clarified Butter) ?
490°F 254°C Rice Bran Oil 21:1
510°F 266°C Safflower Oil, Refined 133:1
520°F 271°C Avocado Oil 12:1