In this blog post, we will answer the question, “is extra virgin olive oil flammable?”. We will also discuss what extra virgin olive oil (EVOO) is, its flammability compared to other types of olive oil, and the smoke point and flash point of EVOO.
Is extra virgin olive oil flammable?
No. Extra virgin olive oil (EVOO) is not flammable. It has a flashpoint of 325oF. EVOO does not meet OSHA standards for being a flammable liquid at this flashpoint.
However, EVOO is the most flammable of all olive oils. With a lower flashpoint, it is more suited to burning and flaming applications.
(EVOO) has slightly higher flammability than others for some reasons:
- Because EVOO reaches its smoke point more quickly, it is more likely to catch fire than other types of olive oil.
- When the oil hits the smoke point, it begins to burn immediately. After reaching the smoke point, it doesn’t burn immediately, but it begins preparing for it.
- The flashpoint is closer after the smoke point when burning scents begin to emerge and smokes spread out.
- Flame begins to form as soon as the temperature reaches the flashpoint.
What is the smoke point of extra virgin olive oil?
The smoke point of EVOO is 320oF. It means that EVOO begins to emit smoke at this temperature.
Oils having a lower Free Fatty Acid (FFA) content tend to be more stable at high temperatures, which is why they tend to have higher smoke points.
Free fatty acid content was discovered to have a prooxidant impact.
Lipids can be oxidized and hydrolyzed faster in the presence of fatty acids at frying temperatures.
Even more significant is that they contribute to a lower smoke point because of their partial volatilization. Because of this, frying fats and oils have a shorter shelf life in catering and industrial frying.
- For EVOO, the FFA level can range from 0.2 percent to the international standard limit of 0.8 percent, depending on the oil quality. As a result, the smoke point of EVOO may vary.
- Refined olive oil has a lower FFA content due to the refinement process. Therefore it has a higher smoke point (420oF).
It is also possible that the smoke point will vary depending on several factors, including the oil age, degree of refinement/filtration, variety, season, and field conditions.
What is the flash point of extra virgin olive oil?
EVOO has a flash point between 325 and 375 degrees Fahrenheit. At that temperature, bursts of burning may be seen in the extra-virgin olive oil.
This temperature is lower than regular olive oil because the smoke point of EVOO is lower, making it catch fire earlier.
What is extra virgin olive oil?
Extra virgin olive oil is the purest type of olive oil and is most preferred in cooking. It tastes and smells better than the other category. It’s also more beneficial for health.
Greece and Italy, for example, adopt the following chemical criteria to verify that their EVOO commodities are correctly labeled:
- The product’s free fatty acidity can’t be higher than 0.8%.
- Peroxide concentrations cannot be more than 20 milliequivalents per kilogram, according to the standard.
- UV absorption must be less than 0.01 for Delta K, less than 2.5 for K232, and less than 0.22 for K270.
- The product’s manufacturing method must also adhere to a precise set of rules.
- Olives are the only fruit that can be used in the final product.
- The manufacturer can introduce no solvents or heat at any point in the process.
- Washing, decantation, centrifugation, and filtration are the only methods used on the fruit.
- The process’s temperature must not rise over 80°F.
- Several EVOO are subjected to taste testing to guarantee that it is free of impurities that might disqualify them from being marketed as virgin olive oil. Even if a product looks to pass most of the other criteria, the smell or taste might make it appear to be inferior.
Many producers are proud to use the term extra virgin olive oil since the production process and specifications are so restrictive. The label shows the attention and care that went into producing a high-quality product.
What are the types of olive oil?
- The purest type is EVOO. It is cold-processed and superior to the other group in terms of taste and aroma. It’s also more beneficial for health.
- Virgin olive oil is the second most famous olive oil used. You can use this as a replacement for EVOO.
- Lampante virgin olive oil can’t be consumed by humans and should not be sold in retail outlets. People are less inclined to try to eat it because of its unpleasant flavor and odor.
In most cases, this olive oil is consumed or added to other products after processing.
- Further refinement of olive oil yields refined oil, which retains its original glyceridic structure. It doesn’t have a scent or taste to it at all.
- Regular olive oil is a mix of virgin and refined olive oil. It is safe to eat and may be used in various cuisines.
In this blog post, we have discussed that extra virgin olive oil is not flammable. However, It is the most flammable type of olive oil, with its lower flashpoint and smoke point.
If you have more questions about the flammability of EVOO, please comment down below.
Frequently Asked Questions (FAQs): Is Extra Virgin Olive Oil Flammable?
Does extra virgin olive oil burn off in the oven?
When it comes to this issue, the temperature of your oven plays a significant role. Olive oil begins to burn at a temperature of 320 degrees Fahrenheit, known as the flashpoint.
As a result, whether you’re using the EVOO in an oven, a skillet, or any other method, the circumstances for burning will always be the same.
If you are going to use EVOO in the oven, pay attention to the following cautions:
- Olive oil will burn if the oven temperature is not kept below 320 F.
- When cooking with Olive oil, it is recommended to use a moderate oven temperature setting since the oil might catch on fire on the stove if it is too high.
- Olive oil is not recommended for individuals who cook at high temperatures or for those who want their food to be ready quickly.
Is olive oil cooking spray flammable?
Yes. Olive oil cooking spray is flammable. Olive oil cooking spray, like other aerosols, is flammable, and its contents are pressurized.
Every single aerosol cooking spray has flammability warnings on the front and back of its box.
To avoid a fire hazard, olive oil cooking spray should not be stored over 120 degrees Fahrenheit, must not be left on a stovetop, and can not be sprayed near an open flame.
Velasco, J., & Dobarganes, C. (2002). European Journal of Lipid Science and Technology, 104(9-10), 661–676. doi:10.1002/1438-9312(200210)104:9/10<661::aid-ejlt661>3.0.co;2-d