Smoke point of cooking oils and why it matters

Finding the right tool for the right job is important, and the world of cooking oils is no different. The smoking point of cooking oils differs depending on what that oil is made from, and as such, affects food in different ways.

Oils with a higher smoke point are often refined oils but that is not the case with our Extra Virgin Avocado Oil as that has the high 255-degree smoke point.

An oil with a lower smoke point is our Extra Virgin Olive Oil. This burns at 160 degrees which is better suited to sautéing, at low temperatures. So you need both high and low smoke point oils to cook with.

For any budding chef, it is important to know the smoking points of cooking oils and which you should be using for the recipe in front of you.

What is a smoke point?

The name is quite literal; A smoke point is simply the point at which an oil starts to give off smoke.

The cooking oil hasn’t caught fire yet, but it will soon if the temperature is allowed to rise. Once the oil does combust, this is called the flashpoint.

flashpoint of cooking oil

Why do smoke points matter?

When oil starts to smoke it will oxidise, imparting a bitter, burnt flavour, which ruins the taste of food.

During this oxidisation process, harmful compounds called free radicals may also be released. These compounds have been linked to cellular damage thought to lead to health issues like Alzheimer’s and Parkinson’s disease and cancer.

Beneficial nutrients and phytochemicals found in many unrefined oils are also destroyed when the oil reaches its smoking point, removing the natural goodness found in many oils.

Our cooking oils and their smoking points

Our range of cooking oils covers every type of recipe. From raw, virgin oils to specifically refined oil created for high-heat cooking, you can find whatever you need in our range.

These are the smoking point of our cooking oils, from lowest temperature to highest:

160°C – Extra Virgin Olive Oil & Peanut Oil

Our premium all-purpose Extra Virgin Olive Oil is perfect for salads, vegetables, and Mediterranean dishes. The olives are Barnea Olives, which produce a fruity oil with a fresh buttery taste and peppery finish.

Our Extra Virgin Peanut Oil is a light golden oil with a mild peanut flavour, great for Asian and Middle Eastern cooking, salads and sautéing.

175°C – Coconut Oil & Sesame Oil

Our Extra Virgin Coconut Oil is produced using an advanced cold extraction process that preserves the natural goodness of the coconut flesh without heat or chemicals. Ideal for frying, baking, and sautéing, it solidifies below 25°C, resulting in a smooth pure white wax.

A light golden oil, made from untoasted seeds, our Extra Virgin Sesame Oil has a mild, nutty flavour, with a high concentration of Vitamin E, which is great for your joints, hair and skin.

210°C – Macadamia nut oil

With a smoking point of 210°C, our Extra Virgin Macadamia Nut Oil is perfect for panfrying or using as a butter substitute when baking.

This oil contains one of the highest levels of monounsaturated fats (84%) amongst all food oils, contributing to a nutritious and balanced diet. It is also very high in natural antioxidants and contains Omega 3 and Omega 6.

220°C – Extra virgin Olive Oil

A good source of Vitamin D and E, our Extra Virgin Sweet Almond Oil offers versatility for cooking with a high smoking point of 220°C. Originally from South West Asia, Sweet Almond Oil has become an essential ingredient in French and Italian baking and desserts.

Developed specifically for high-heat cooking, this is a blend of our Extra Virgin Avocado, Extra Virgin Olive Oil and Sunflower Oil, creating a very mild flavour that provides a blank canvas for your cooking.

255°C – Extra Virgin Avocado oil

Our award-winning Extra Virgin Avocado Oil is perfect for everything, from gentle heating in a frying pan to a high heat of up to 255°C.

Ideal for pan-frying and wok cooking, it can be drizzled over salads and vegetables for added flavour and goodness.

smoking point of cooking oils

Our cooking oil suits every occasion

As any professional chef will tell you, the type of oil you use in your cooking does make a huge difference.

This is especially true when it comes to smoking points: when an oil starts to break down, it not only tastes horrible but can have serious health consequences.

Our range of Extra Virgin Cooking Oils retains all of their natural goodness and taste with minimal processing.

Grown in New Zealand or sourced from the best ingredients around the world, the Extra Virgin range provides oils of exceptional quality and nutritional value.

If you have any questions about us, our cooking oils then please feel free to contact us and don’t forget to check out our latest news, recipes, and competitions over on Facebook, Instagram or Pinterest.


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Olivado are leading the way in the avocado industry with our approach to regeneration, sustainability and utilising all waste to energy. We work hard to leave our communities and environment in a better state than when we started. We are carbon neutral now and we have made a commitment to be carbon positive by 2022. Shop with us and do your part for the planet.