Use extra virgin olive oil and avoid overheating the oil to avoid both scorching the oil and undercooking the food. When heated past the smoke point, regular vegetable oils deteriorate, and due to their low smoke point, they begin to generate free fatty acids, which are harmful to health. Olive oil's high content of monounsaturated fats helps it to withstand temperatures up to 700 degrees Fahrenheit (371 degrees Celsius). Smoking foods in oil instead of in air produces less chemical carcinogens and gives foods a more delicate flavor. The smoking process also removes some of the moisture from the food, reducing the amount that needs to be added during cooking. Different types of smoking methods can be used with olive oil. Smoking is often done over fire or under wood chips, but it can also be accomplished using other materials such as asbestos or rice paper. The choice of method depends on what type of product you want to make and the equipment available. With enough practice, almost any food can be smoked in olive oil. Food smokers were originally designed to smoke meats. However, since olive oil has such a strong aroma and flavor itself, it can be used instead. Some people may not like the idea of eating foods that have been smoked, so this option should be considered if you plan to give smoking a try. Olive oil is used around the world for cooking because of its flavor and texture.