Heat and everyday use

Best Olive Oil for Cooking

Extra virgin olive oil is a good cooking oil. Its smoke point — typically 375–410°F for a fresh, low-acidity oil — sits above normal sautéing and roasting temperatures, and its phenolic compounds slow oxidation while it heats. The oils that cope best are high in oleic acid and phenols: Picual above all, then robust Koroneiki and Coratina. For deep frying or very high heat, choose a larger, less expensive format and keep your finishing bottle for the plate.