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 |