Assertion: olive oil's smoke point | /r/HasProperty | low
Facets:
value: quite
type: DEGREE
Source sentences:
text: Most olive oils have a low smoke point, meaning that they aren’t appropriate for sautéing meats and vegetables.
text: Myth: Olive oil has a low smoke point
text: There has been much confusion around the safety of cooking with olive oil, as many studies find the smoke point of olive oil to be quite low.
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: 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: You may have heard that olive oil shouldn’t be heated or used for frying because of its low smoke point – the temperature at which oil starts to smoke.
text: Extra virgin olive oil has a low smoke point, around 220°F.