When I bake with Olive oil I get a lot of smoke?

I have a recipe for Bolema's. They require that you bake the filled roll in Olive oil, but everytime I bake them I get so much smoke and it does not matter what stove I use. Should I be using a certain type of Olive oil when I use it in the oven?When I bake with Olive oil I get a lot of smoke?
mix some veg oil with olive oil.When I bake with Olive oil I get a lot of smoke?
You are exceeding the smoking point of the olive oil.


First of all, get a cheap oven thermometer. Ovens are all calibrated a little differently, so the temp on the dial is not necessarily the temp of the oven. These thermometers are essential for baking, and would be helpful in this case as well.


Research the smoking point of olive oil. If it can't be used as high as 350 (conflicting info in your other answers) try peanut oil, or another oil with a higher smoking point.


Even though the recipe is written with olive oil, some recipe writers shamefully do not properly test their recipes before sending them out into the world.


If you keep trying, and use the excellent suggestions you've gotten in some of these answers, you'll be able to figure it out.


Best wishes!
Smoke Point is related to free fatty acid content. Below is a table which shows this relationship for a typical cooking oil. Most people who are planning to deep fry with olive oil use a refined oil such as a pure or an ';extra light'; olive oil. See cooking considerations. The International Olive Oil Council states that olive oil has a smoke point of 210 degrees C (410 degrees F).





One of the main things to consider when evaluating whether it is OK to heat extra-virgin olive oil (or any other oil for that matter) is the smoke point of the oil. The smoke point is the temperature at which visible gaseous vapor from the heating of oil becomes evident. It is traditionally used as a marker for when decomposition of oil begins to take place. Since decomposition incurs chemical changes that may not only result in reduced flavor and nutritional value but also the generation of harmful cancer causing compounds (oxygen radicals) that are harmful to your health, it is important to not heat oil past its smoke point. Inhaling the vapors can also be damaging.





For a natural, very high-quality extra virgin olive oil, I believe the 200-250掳F range reflects the most likely upper limit for heating without excessive damage. In other words, this would allow the use of extra virgin olive oil for making sauces, but not for 350掳F baking or higher temperature cooking. It is best to add it to your dishes after they have been cooked to enjoy the wonderful flavor and nutritional value of olive oil.
Olive oil has a low smoke point which means it burns at a high temperature than other oils.





Try peanut oil
All oils have different temperatures at which they will start to smoke. I'm note sure what Bolema's is, it would have been good to advise everyone what it is so we could recommend oils that would enhance the dish.





Avocado oil, Safflower oil and Almond oils are all VERY HIGH HEAT TOLERANT.





Safflower will leave the least amount of taste behind. Peanut oil is a good choice if your not allergic and has a smoke point of 350 which is 25 degrees higher than extra virgin olive oil and Sunflower oil could be a good choice as well since it is very flavor neutral.
It smokes because it's too hot.





Good quality olive oils will have a higher smoking point than cheaper ones. So use good olive oil.





Another tip is to add a liquid as well. That will prevent smoking (well, before it evaporates).
substitute veg. oil its lighter
Olive oil doesn't go well in a dish that's cook for a long time try a substitute like canola oil
It shouldn't be smoking. I'm not sure how deep you need the oil but would an olive oil non-stick spray work (check the can before you buy)? Also don't use Extra Virgin Oilive Oil for cooking.. It loses it taste and should only be added to food after cooking.
That's odd. But I think your oven is maybe too hot. Olive oil is kinda heavy, so I would try turning down the temp a little and maybe switching to a lighter extra virgin olive oil instead of what you are using.
i use extra virgin, never had a problem