Smoke Point is also known as “burning point” or the point at which your oil stops shimmering and smoke forms. It is a signal that your oil is breaking down. When oils break down, they can release chemicals that give food an undesirable burnt or bitter flavor, as well as free radicals that can harm your body. Extra Virgin Olive Oil is commonly listed as having a smoke point of 325- 375 F; however, according to the North American Olive Oil Association, Extra Virgin Olive Oil’s smoke point range is actually 350⁰F - 410⁰F. The smoke point is directly related to the Free Fatty Acid (FFA) in the oil. The FFA for extra virgin olive oil can range anywhere from very low, about 0.2%, up to the international standard limit of 0.8%. The lower the FFA the higher the smoke point. Since the average stovetop cooking temperature is about 350⁰F, cooking with olive oil is a safe and healthy choice. At Saratoga Olive Oil, we carry only the freshest oils with very low FFAs.