FROM BOTTLE TO TABLE
Know your oil.
Cook with confidence.
A little clarity for your next meal. Choose how you’re cooking, then get practical, source-backed guidance.
What are you making?
One choice. Practical guidance.
No bottle ratings or guessed temperatures.
Your next meal starts here.
Pick a cooking method to see your guidance. You can tell us about your bottle afterwards.
Carried over from your label: Extra virgin olive oil.
YOUR GUIDANCE
Choose olive oil to suit the dish.
Extra virgin is an option when you want its flavor; a refined-and-virgin blend is another choice. Follow the recipe and watch for smoking.
Good to know
The oven setting describes oven air, not a measured temperature of the oil on your food.
Your extra virgin label is compatible with these uses; it does not establish the condition of this bottle.
Why this recommendation?
Olive oil can be used in cooking. A thermostat setting alone cannot establish the temperature or condition of oil in a particular dish.
General guidance, not a test of this bottle.
Already have a bottle?
Labels, decoded.
Extra virgin, light, regular: understand what the words tell you.
Decode a label ↗02 / UNDERSTAND THE HEATBeyond smoke point.
A temperature is only part of the cooking story.
Explore heating ↗03 / KNOW THE WHYEvidence, explained.
Primary standards and public guidance, with their limits in plain sight.
See our sources ↗LESS GUESSWORK, MORE UNDERSTANDING
Useful guidance. Honest limits.
We help you understand categories and cooking conditions. A label cannot tell us the exact smoke point, authenticity or freshness of a bottle. Every recommendation explains what it is based on.
How this companion works →