I understand olive oil is able to withstand moderate heat before free radicals are formed. Your web site mentions about smoking point and boiling point of olive oil. I would like to know if the smoking point is the temperature at which free radicals start to form?
As with most chemical reactions, free radical formation can occur at any temperature (even when refrigerated) but is greatly accelerated as the temperature goes up and the longer it stays there. There is no set threshold.
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