Why Extra Virgin Olive Oil Is One of the Most Stable Oils for Cooking (UK Guide 2025)
Posted on July 27 2025,
Why Extra Virgin Olive Oil Is One of the Most Stable Oils for Cooking (UK Guide 2025)
You’ve probably heard the myth: “Don’t cook with olive oil, it has a low smoke point.” But here’s the truth: high-quality extra virgin olive oil (EVOO) isn’t just safe to cook with, it’s one of the most heat-stable and healthier oils you can use in the kitchen.
In this article, we break down the science behind olive oil’s thermal stability, how it compares to other cooking oils, and what it means for home cooks who want flavour and function.
🔬 What Makes an Oil “Stable” at High Heat?
When heated, oils can degrade and form harmful compounds. The key to choosing a good cooking oil isn’t just smoke point - it’s oxidative stability.
- Resists breaking down during cooking
- Retains nutrients and antioxidants
- Produces fewer harmful byproducts
✅ Why Olive Oil Performs Better Than You Think
1. High in Monounsaturated Fat (MUFA)
EVOO contains ~73% monounsaturated fats which is chemically stable and resistant to oxidation. These fats break down slower than polyunsaturated fats (PUFAs) found in seed oils.
2. Naturally Rich in Antioxidants
EVOO contains polyphenols and vitamin E, which act like natural shields. They help protect the oil’s structure during high-heat cooking.
3. Cold-Pressed, Not Refined
OilWell olive oil is cold-pressed, preserving more of those protective compounds. No solvents. No high-heat refining. Just honest flavour and stability.
📘 What the Science Says
A 2018 study in Acta Scientific Nutritional Health tested oils at 180°C over 36 hours. Extra virgin olive oil outperformed grapeseed, canola, and rice bran oils in oxidative stability.
🔥 Olive Oil vs Other Cooking Oils
| Oil | Smoke Point (°C) | Oxidative Stability | Suitable for Roasting? |
|---|---|---|---|
| Extra Virgin Olive Oil | 190–210 | ✅ Very High (rich in antioxidants & MUFA) | ✅ Yes – stable at high heat |
| Sunflower Oil | 220–230 | ⚠️ Low – high PUFA content prone to oxidation | ⚠️ Yes, but less stable than EVOO |
| Grapeseed Oil | 215 | ⚠️ Low – highly polyunsaturated | ⚠️ Best used with lower heat or short durations |
| Avocado Oil | 270 | ✅ Medium – stable and neutral-flavoured | ✅ Yes |
🥕 What This Means for Your Kitchen
With OilWell Arbequina EVOO, you can confidently roast, sauté, and drizzle knowing you’re using one of the most heat-stable oils available.
✅ Why OilWell Olive Oil Is Built for Heat
- Made from buttery, Spanish Arbequina olives
- Cold-pressed within hours of harvest
- High in antioxidants, low in bitterness
- Delivered in a chef-style squeeze bottle
Try it today → Shop OilWell Arbequina EVOO
🧠 FAQ: Olive Oil & Cooking Myths
Isn’t olive oil dangerous to cook with?
No, high-quality EVOO is thermally stable and safe for sautéing or roasting.
Which oil is healthiest for roasting?
Cold-pressed EVOO. It retains nutrients and doesn't break down like PUFA-rich oils.
What happens if olive oil smokes?
A little smoke isn’t harmful. Unlike seed oils, EVOO holds up better even at high heat.