Extra virgin olive oil is the best oil one can use in cooking. But is it the same when it comes to frying? Here is the answer!

Extra virgin olive oil is the ideal oil for frying because it’s low in saturated fats and high in monounsaturated acids.

For years people believed that seed oils are more suitable for frying, but in reality this is a myth. Extra virgin olive oil can withstand much higher temperatures than seed oils: they both have the same calories but seed oil has lower nutritional value than extra virgin olive oil.

Olive oil contains 9 calories per gram (the same with other oils) but it has a significantly higher nutritional value since it’s loaded with antioxidants and healthy fats which are mostly monounsaturated.

Olive oil can withstand high temperatures thanks to the fact that it’s rich in monounsaturated acids and vitamin E. This makes frying with olive oil healthier because if you use another oil in high temperatures it will oxidate and it will release substances which are harmful to your health.

We usually fry our food at an average temperature of 180ºC/ 356ºF, it’s the ideal temperature so that our food is cooked in the inside and not burnt in the outside. If you cook at a temperature that doesn’t exceed the 220ºC/428ºF you can use the same extra virgin olive oil up to three times.

After you finish frying, let the olive oil in the pan to obtain room temperature. Take a colander to filter the leftovers of the food you fried and put it in an empty jar so that it’s ready for next time.

Don’t forget that if you used the olive oil to fry fish, use it again for frying fish or seafood in general, you don’t want your french fries to smell like fish, right?

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