You whip up a delicious fresh marinade for that juicy chicken breast with some olive oil, garlic, and herbs, then you let that baby chill out for a bit in its herbaceous chicken spa.
Next step is firing up the grill; grilled chicken is always a trusted winner, and you’re going to nail dinner tonight with this perfect protein. You throw it on, close the lid and let the heat do its work. Then, smoke starts billowing out of the grill. Oh. No. The chicken is burning. You lift the lid, and to your relief, the chicken isn’t up in flames, it’s just really smoky.
Not all fats are created equally. Different fats have different smoke points, which make them useful for specific methods of cooking. Olive oil tends to be a go-to household cooking fat due to the many health benefits it holds. However, olive oil is not actually meant to be used in all types of cooking because of its moderate smoke point. Grilling is a cooking method with a temperature that is far higher than the smoke point of olive oil. The smoke coming from the chicken is the olive oil burning, diminishing those healthy properties it was being used for in the first place. 
What should olive oil be used for then? Low to moderate heat cooking methods such as simmering a sauce, or sautéing vegetables and preparations that do not require heat like dressings or garnishes. What can you grill with? Avocado oil, coconut oil, palm oil and Ghee (clarified butter) are great for grilling, searing, stir-fry and can certainly be used in those lower to moderate heat methods as well. Peruse the internet for graphics if to see a more thorough listing of various fats and their smoke points.
Don’t break up with your olive oil, it still has a place in your pantry. Just be mindful of its strengths and weaknesses.
Sincerely,
Kristi Hunt
Owner/Chef
Grace Savory Sweet
www.gracesavorysweet.com
