“Don’t cook with extra virgin olive oil” is one of the most repeated kitchen myths, and it’s mostly wrong. Here’s the truth about cooking vs. finishing oil, the real story on smoke points, and how to get the most from a good bottle.

Can you cook with extra virgin olive oil?

Yes. Extra virgin olive oil is stable for most home cooking, sautéing, roasting, even shallow frying. Its smoke point (around 375–410°F) comfortably covers the vast majority of stovetop and oven recipes. Its antioxidants actually make it more stable to heat than many refined oils.

So what’s a “finishing” oil?

A finishing oil is a special, high-flavor extra virgin olive oil you add after cooking, drizzled raw over a dish so its aroma and pepperiness shine. Heat mutes those delicate notes, so you save your best, freshest oil for finishing.

A simple rule of thumb

• Everyday cooking: use a good, well-priced extra virgin olive oil. It’s fine for the heat.
• Finishing: save your freshest, most peppery oil to drizzle raw, on bread, soup, salad, grilled vegetables, even ice cream.
• Deep frying: a more neutral or refined oil is more economical, but EVOO works too.

One oil that does both

Our single-estate oil is fresh enough to finish a dish and robust enough to cook with. Shop the 2026 harvest →

Keep reading

• The Best Olive Oil for Bread & Drizzling
• How to Store Olive Oil So It Stays Fresh
• Olive Oil and the Mediterranean Diet

Ready to taste the difference? Shop the 2026 harvest →