Dipping raw vegetables; salad dressings; uncooked sauces; swirling into soups and stews; drizzling over steamed vegetables
500 ml Bottle
WHAT IS SMOKE POINT?
Every cooking fat has a smoke point, the temperature at which it begins to break down and starts to smoke. This can give food a bitter, burnt flavor and smoky aroma. Olive oils with higher smoke points, like Extra Light Olive Oil, are ideal for high-heat frying and stir-frying. While oils with low smoke points, such as Extra Virgin Olive Oil, are better suited for dipping, drizzling and cooking at low temperatures.