Is Extra Virgin Olive Oil Suitable for Frying?
It has been shown that extra virgin olive oil is more suitable for frying than other seed oils because it withstands high temperatures better, thanks to its higher smoke point.
But what is the smoke point? It is the temperature reached by the oil before it begins to burn and produce "smoke" (known as acrolein).
We know that the optimal temperature for good frying is 180°C. If we fry at lower temperatures, the food will absorb more oil; if the temperature is higher, the oil will burn quickly, releasing harmful volatile substances in the form of smoke.
Since it is not easy to know the exact smoke point of oils, we always recommend using a kitchen thermometer when frying.
Other useful tips for good frying are to use the right amount of oil, not to top up the oil already cooking in the pan and, once frying is finished, to discard the oil rather than reuse it.
