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Here is what the International Olive Oil Council (IOOC) has to say about frying food with olive oil: When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. The use of light oils is recommended when cooking at high temperatures. Burning olive oil also generates less smoke and leaves behind less soot than most other oils. Extra virgin olive oil has a subtle golden-green hue with a light peppery flavour. When looking for the smoke point of an oil you should expect a range of values. The substance smokes or burns, and gives food an unpleasant taste. It is a virgin oil or “lamp oil", unfit for human consumption. Can Olive Oil Burn? If it seems to disappear it is because the food is soaking it in. High heat such as frying is worse than moderate heat such as steaming, which is worse than eating vegetables raw. The smoke point refers to the temperature at which a cooking fat or oil begins to break down. Many individuals who often cook or use olive oil with any frequency may have some questions on varying questions and concerns or best practices. But what is the smoke point of olive oil? !b.a.length)for(a+="&ci="+encodeURIComponent(b.a[0]),d=1;d=a.length+e.length&&(a+=e)}b.i&&(e="&rd="+encodeURIComponent(JSON.stringify(B())),131072>=a.length+e.length&&(a+=e),c=!0);C=a;if(c){d=b.h;b=b.j;var f;if(window.XMLHttpRequest)f=new XMLHttpRequest;else if(window.ActiveXObject)try{f=new ActiveXObject("Msxml2.XMLHTTP")}catch(r){try{f=new ActiveXObject("Microsoft.XMLHTTP")}catch(D){}}f&&(f.open("POST",d+(-1==d.indexOf("?")?"? before it’s any real threat to cause a fire or is considered, The problem with olive oil or other cooking oils is that if they do happen catch fire, they can spread and grow quickly. You've got two options at that point: Remove the pan from the heat, or put in some food to lower the temperature.“The reason you want to avoid burning the oil is that it will spoil the taste of the food, and some of the (oil’s) healthy properties may be destroyed,” Kathy McManus, director of the nutrition department at Boston’s Brigham and Women’s Hospital, explained to us a couple of years … Besides coating your home interior with a varnish like substance, where there's smoke there's fire. Adding olive oil to a heated pan by itself will cause faster breakdown and potential for the olive oil to burn or catch fire. While it is hard to compare or argue some of these points, there is one point which should be easy for comparison: the smoke point. ADULTERATED / FRADULENT EXTRA VIRGIN OLIVE OIL, World Map of Companies Registered at The Olive Oil Source. Relationship between Smoke Point and Quality of Olive Oil So a high smoke point is one yardstick for a “good oil” If you go to the internet or the market to look for smoke points you will see something interesting. Oil which has oxidized because of exposure to air, heat and light will have a lower smoke point. All seeds have oil in them as the energy source for the growing seedling. The fact is that heating food will break down its nutritional value. Olive oil uses. The light from an olive oil lamp is bright enough to read by. At The Olive Oil Source, we believe that extra virgin olive oil smokes roughly between 400 and 365ºF (204 and 185ºC) depending on its free fatty acid content. The stronger this sensation, the more acidic the oil, the lower quality the oil. And it provides oleocanthal, a unique anti-inflammatory compound. This is likely the olive oil hitting that point of 410-degrees F or slightly below when the olive oil is reaching its flash point. When olive oil is placed in the oven like this, and the heat rises to that flashpoint, we discussed previously, the olive oil is going to burn the vegetables and likely char the pan you are cooking them in. That can result in food that tastes burnt, even if it looks perfectly fine. Connoisseurs of olive oil know that the cough response is a marker for how pungent the oil is – a sign of purity. Unlike kerosene or paraffin oil, there are no fumes to burn. Using olive oils is actually a great way to cook vegetables if you use the sautéing method but one method people tend to make a mistake with is using olive oil in the oven. One website for macadamia nut oil puts their oil at the top of the list with a smoke point of 410ºF. A high smoke point is desirable for a cooking oil. When frying, best results occur when the oil is very hot. A well-filtered or clarified oil will have a higher smoke point generally. No, if you need or choose to heat olive oil, it won’t make a difference of its extra virgin olive oil or regular olive oil. Better to talk up the flavor qualities of olive oil, an area where it shines compared to bland seed oils. It’s not the stove causing the fire discussed previously. We now know it is also the safest oil for sautéing and other high-temperature cooking. Unfortunately, when olive oil is heated, some of the properties and positive characteristics are lost in the exchange. "),d=t;a[0]in d||!d.execScript||d.execScript("var "+a[0]);for(var e;a.length&&(e=a.shift());)a.length||void 0===c?d[e]?d=d[e]:d=d[e]={}:d[e]=c};function v(b){var c=b.length;if(0