Extra virgin olive oil: is it the best oil for frying?
When we wonder which is the best oil for frying, many doubts come to mind. You may have heard that oils such as sunflower or pomace oil are those most often used in cooking, but nothing could be farther from the truth. The best thing is to fry with extra virgin olive oil.
Thanks to the properties of EVOO, it becomes the ideal condiment for using in the kitchen, whether for cooking sautéed dishes, for stews, or for frying.
Why use EVOO as oil for frying food?
Although fried food is not the healthiest option, if you are going to prepare it the best thing is to fry with extra virgin olive oil.
One of the main reasons for using this type of oil for frying is that it withstands high temperatures very well. Any other oil loses many of its properties, but EVOO is more resistant to heat.
It can withstand up to two hundred degrees of temperature while maintaining its properties intact. This is a very important point to bear in mind when we are going to fry food.
When using extra virgin olive oil in frying pans and deep-fat fryers you should follow this advice:
- Don't mix it with other oils to ensure it maintains its own taste and properties.
- The same oil can be used up to 4 or 5 times when it has been filtered in advance to ensure it is clean and keeps its benefits.
- Food must be dry when it is placed in the oil so that the latter does not come into contact with water, as this would lead to the decomposition of the EVOO and it would lose its essence.
What variety of olive oil should I choose for frying?
It should be taken into account that picual olive oil is a variety with a high content in polyphenols, i.e. natural antioxidants. Thanks to these substances this oil is highly suitable for various uses, which makes it ideal for frying.