Assertion: olive oil | /r/HasAspect | low smoke point
Facets:
value: relatively
type: DEGREE
value: to fry
type: PURPOSE
Source sentences:
text: Most olive oils have a low smoke point, meaning that they aren’t appropriate for sautéing meats and vegetables.
text: Different oils smoke at different temperatures; olive oil has a smoke point in the lower range of the spectrum high-quality extra-virgin olive oils have a lower smoke point (around 320°F for high-quality extra-virgin olive oil).
text: (Note: Olive oil does have a lower smoking point that most seed oils; best to heat at medium-high levels.)
text: Another myth is that olive oil and extra virgin olive oil have too low of a smoke point to fry with.
text: Myth: Olive oil has a low smoke point
text: Olive oil has a low smoke point, and this makes it unsuitable for cooking, baking, or frying as it will give an undesirable and unpleasant flavor to the food if used in any of these ways.
text: Olive oil also has a relatively low smoke point (375 degrees Fahrenheit for extra virgin olive oil), meaning that when you are searing or frying food, the oil will begin to burn off, adding a burnt or slightly charred flavor to the food, which many people want to avoid.
text: You may have also heard that because olive oil has a lower smoke point, you shouldn’t use it for cooking at higher heats because it will break down and become carcinogenic.