Fried dishes are a mainstay of many international cuisines, and for good reason. Frying with olive oil, in particular, enhances both the flavor and texture of ingredients and provides a healthier alternative to other cooking oils. However, there are some common misconceptions when it comes to using olive oil in fried dishes. That’s why Italica Olive Oils is here to separate the facts from the fiction.
Fact: Olive Oil is Perfect for Frying
Everyone knows about the superior taste of olive oil in salads, but did you know that olive oil, including the extra virgin olive oil variety, is one of the most stable cooking oils to fry with? A study published in the ACTA Scientific Nutritional Health academic journal found that all varieties of olive oil remain stable during the frying process, even at high temperatures. So feel free to use extra virgin olive oil for your fried dishes, just remember that EVOO shines brightest when used in salad dressings, or as a finishing touch to hot and cold dishes.
Fiction: Extra Virgin Olive Oil Has a Low Smoke Point
The smoke point of extra virgin olive oil falls between 350 – 390°F. However, as recent research has proven, smoke points are not the best indicator of how a cooking oil will perform. When cooking food, heat is distributed among the ingredients. What’s more, much of it escapes during the process. This ensures that olive oil rarely takes the brunt of the heat being applied and therefore never reaches its smoke point, as is demonstrated in this simple experiment. By applying an infrared cooking thermometer, it was possible to establish the precise temperatures of the ingredients being cooked. At no point did the olive oil reach anything near its smoke point temperature. So rest assured that olive oil is as safe as any other cooking oil on the market when it comes to both deep-frying and shallow pan frying.
Fact: Olive Oil Has a Long Shelf Life
When opened, olive oil can last for months as long as it’s stored in the right conditions. Store olive oil in a cool, dry place and keep it away from light and heat. It’s also important that you don’t leave your olive oil near the hot stove during the cooking process. Once you’ve added it to your dish, put it back in the pantry for safekeeping.
Fiction: Olive Oil Goes Bad Easily
There’s absolutely no reason to worry about your olive oil if you’ve been storing it in the right conditions.
Fact: Olive Oil is a Healthy Cooking Oil
The virtues of the Mediterranean diet are extolled for good reason. The extensive use of olive oil in many dishes means meals are cooked with an oil that’s high in healthy unsaturated fats and antioxidants that have been linked to improved cardiovascular health.
Fiction: Olive oil loses its nutrients when cooked
Although consuming olive oil in its raw form is certainly the healthiest option, olive oil retains much of its nutrients even when cooked at high temperatures.
Choosing the Best Olive Oil for Frying
Planning on rustling up your favorite fried dishes and don’t know which oil to use? Don’t fret! The good news is that all varieties of olive oil are suitable for frying. Each brings its own unique features to the table. Let’s take a look now at Italica’s Olive Oil Range and find out which variety best suits your needs.
Extra Virgin Olive Oil
If you’re looking to imbue your fried dishes with the distinctive flavor of olive oil, we recommend using extra virgin olive oil. This variety will bring all the fruity intensity of the olive to your dish. Similarly, our Organic Extra Virgin Olive Oil is equally rich in flavor and intensity.
Classic Olive Oil
Mild-flavored and versatile, this variety enhances dishes with its subtle flavors while also allowing your ingredients to blend together perfectly during cooking.
Sunflower Oil & Extra Virgin Olive Oil
If you enjoy getting creative with flavors, try this unique olive and sunflower oil blend. It will bring the best of both worlds to your fried dishes.
Pomace Olive Oil
Planning on doing some deep-frying? Our pomace olive oil is mild-flavored and perfect for frying foods in large quantities.
