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There is a persistent myth in American kitchens: "You can't cook with Extra Virgin Olive Oil because it burns."
As a professional taster and producer, let me give you the facts: This is completely false. In fact, high-quality EVOO is the most stable and safest oil to use under heat, thanks to its high antioxidant count.
Stability Over Temperature
Most people only look at the "smoke point." But current 2026 research shows that oxidative stability (how well the oil holds its structure) is what actually matters for your health.
- Olizzi Premium and Classic have a smoke point of approximately 410°F (210°C).
- Most home cooking, including pan-frying, happens between 350-375°F.
- This means Olizzi is well within the "Safety Zone" for all your daily meals.
Finding Your Olizzi Kitchen Balance: Which One to Use?
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Cooking Method |
Recommended Product |
Why? |
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Sautéing & Frying |
Heat-stable, balanced, and your everyday "kitchen workhorse." |
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Air Fryer Recipes |
Most resistant to oxidation in high-velocity hot air. |
|
|
Grilled Steak/Fish |
Add as a "finishing touch" to let the heat release those tomato-leaf and grassy aromas. |
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Roasting Veggies |
Protects the nutrients of the vegetables while giving them a golden, crisp finish. |
The Ultimate Air Fryer Hack
The biggest mistake in the US Air Fryer craze is using low-quality, aerosol spray oils that contain additives and oxidized fats.
The Pro-Tip: This is where the Olizzi Mini Line (10ml sachet) shines. Toss your veggies in the air fryer basket, tear open one Olizzi Classic sachet, and coat them evenly. You get a "fresh-pressed" dose of oil every time, with zero risk of the rancid taste found in spray cans.