First, it's important to understand what a smoke point is. The smoke point is the temperature at which an oil begins to smoke and break down. When an oil reaches its smoke point, it can release harmful toxins and lose its nutritional value, making it less healthy to consume.

Extra Virgin Olive Oil has a relatively low smoke point of around 410°F (210°C), which means that it's not suitable for high-heat cooking methods such as deep frying or searing. However, it's still an excellent choice for cooking because of its unique flavor and numerous health benefits.

When cooking with Extra Virgin Olive Oil, the key is to use low to medium heat, and to be mindful of the temperature of the oil. Here are some tips on how to cook with Extra Virgin Olive Oil while keeping a low smoke point:

1. Use a lower heat setting: When sautéing or stir-frying with Extra Virgin Olive Oil, use a lower heat setting, such as medium or medium-low. This will help prevent the oil from reaching its smoke point.

2. Be patient: Don't rush the cooking process. Take your time and allow the food to cook slowly and evenly. This will help prevent the oil from overheating and smoking.

3. Add the oil later: Instead of heating up Extra Virgin Olive Oil first, try adding it to the pan after adding your ingredients. The food will help lower the temperature of the oil, preventing it from reaching its smoke point.

4. Store Extra Virgin Olive Oil properly: Store your Extra Virgin Olive Oil in a cool, dark place away from light and heat. Exposure to light and heat can cause it to break down and lose its quality.

In conclusion, Extra Virgin Olive Oil is an excellent choice for cooking, but it's essential to use it properly and keep the temperature low to prevent it from smoking. Following these tips should help you maximize the flavor and health benefits of Extra Virgin Olive Oil while keeping a low smoke point. Buon Appetito!