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Light/refined olive oil has a smoke point of up to 470°F. You can sear meat anywhere between 400°F and 500°F.

There is absolutely no reason you can't sear meat with olive oil. You just have to use the light/refined stuff, and not the virgin/extra virgin (which have smoke points closer to 410°F.

Worth noting that canola oil, in the best case scenario, has a smoke point of 450°F.



I never said it was not possible to sear meat with olive oil. It is certainly possible, but you have to be more careful not to overheat your oil.

> Light/refined olive oil has a smoke point of up to 470°F.

Where did you get that number? Any source I found gives olive oil a burning point of at most 410F. E.g. https://en.wikipedia.org/wiki/Template:Smoke_point_of_cookin...


Recheck the link you provided, look for refined olive oil. It's just the virgin olive oils that have the lower smoke points.

Also seriouseats puts it at 465°F https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-p...




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