One of the biggest myths in cooking and nutrition is that olive oil is not suitable for frying. Because these dishes require large amounts of oil, it seems like using extra virgin olive oil for frying is a waste. Also, fried recipes sometimes appear outdated because their fat and calorie content is very high.
However, you can fry with extra virgin olive oil. In fact, when consuming fried foods occasionally, it is essential to use the highest quality oil to avoid harmful byproducts from overheated oil, such as acrolein.
Frying with EVOO: fewer fried foods, better quality
Olive oil is less prone to degradation when heated, so it preserves its nutritional properties without becoming harmful like some seed oils. Thanks to this stability, it can also be reused, unlike other oils whose chemical structure changes after heating.
Since extra virgin olive oil oxidizes less, frying with it allows higher cooking temperatures and faster cooking times, which helps foods retain more nutrients. Take note: frying with extra virgin olive oil always results in higher quality.
Pros and cons of frying with extra virgin olive oil
It is true that olive oil tastes best raw, but extra virgin is the best option for frying. The key is choosing the right variety carefully, and its flavor in the right measure can significantly enhance fried foods, avoiding that unpleasant “greasy” taste.
Using extra virgin olive oil for frying is not that expensive
Indeed: extra virgin olive oil is more expensive than sunflower oil, but it is much healthier and less processed. Many families looking to save money opt for other varieties, forgetting that EVOO does not excessively coat foods, so some always remains. Moreover, thanks to its heat stability, it can be safely reused multiple times.
Did you know olive oil expands when heated? In reality, you always need less!
Which extra virgin olive oils do you use for frying?
