Don't Use Extra Virgin Olive Oil for High-Heat Frying

Extra virgin olive oil has a smoke point around 190°C — fine for sauteing and medium heat, but not enough for high-heat searing or deep frying. Past its smoke point, it breaks down, fills your kitchen with smoke, and turns the food bitter with an acrid taste.

Use EVOO for dressings, finishing dishes, and low-to-medium heat cooking where its flavor shines. For high-heat applications, switch to oils with higher smoke points: refined avocado oil (~270°C), sunflower oil (~230°C), or regular (non-extra-virgin) olive oil (~220°C). Match the oil to the cooking method.