Dear Dr Muna Aied Yousif

The boiling point of olive oil is about 400C, which is quite higher than the smoke point.

Kind regards

AB Bayazid

https://www.nature.com/articles/s41538-021-00098-z

Article Automated On-line Gel Permeation Chromatography–Gas Chromato...

Dear Muna Aied Yousif There is no such thing as olive oil as an identified 'pure' substance. It is a mixture of variant amounts of (both mono- and poly-) unsaturated fatty acids which vary with cultivar, extraction process etc. Nevertheless, I found that some speak about the boiling point of olive oil being 299 oC https://en.wikipedia.org/wiki/Olive_oil and a smoke point somewhere between 190–215 °C. The smoke point might be true (since at some point the oil will 'spontaneously 'burn'), I find the boiling point quite high.

Best regards.

PS. Although it’s been a long time ago but during my study chemistry, I learned that a mixture has a boiling range and only pure substances have a boiling point. I cannot find the original source where they describe how the 299 oC is determined.

I think there must be something wrong here. 1. boiling mean when a liquid vaporises so it can only partially happen with olive oil (and other oils) to a certain point, until which it start burning (after reaching the so-called 'smoking point'). 2. the reference to the Nature article talks about boiling point of volatile compounds analysed in olive oil! So it is the boiling point of pure compounds, and doesn't really match with the topic of "boiling point of olive oil". 3. there must be something wrong in the wikipedia page, apart of the lack of sources it might be a confusion between Celsius and Fahrenheit, as it can't be so high! 4. I believe that Muna referred to the smoking point, can it be? In that case, the major factors affecting it are the fatty acid composition and the presence of minor compounds (in extra virgin olive oil it is lower compared to refined olive oil even with the same fatty acid profile).