why doesn't olive oil produce bubbles when it started to boil, and why does it start to smoke and smell bad?

Question

PLEASE give a valid website as a source

Answer 1

Most oils like olive oil have a very low vapor pressure. When you heat them up to the boiling point they will bubble. What you are seeing is the oil cracking into smaller more volatile molecules. This is very dangerous because the smoke you are seeing can ignite. Try pulling a vacuum on the olive oil and it will boil at a lower temp than its cracking temp.

Answer 2

The bubbles in boiling water are from the water changing to vapor due to the temperature. The bubbles rise to the top and burst.

Oil does not change to a vapor at typical stove temperatures. Instead, it forms convection currents and circulates redistributing the heat.

It smokes and smells bad because it burns at a relatively low temperature.

If you get bubbles in your oil, there is most likely water present in the pan or in the food itself. If you let the water vapor finish escaping there will be no more bubbles in your oil.

Answer 3

Olive oil boils at 570 degrees Fahrenheit. Unfortunately, on your stove you cannot reach this point, because the oil starts to decompose at its smoke point (375-400 degrees Fahrenheit). So what you are seeing is not the olive oil boiling, you are seeing the oil decompose into other molecules (both larger and smaller).

If olive oil didn't have such a low smoke point you would be able to see it bubble at its boiling point.