This smoke point is much lower than cooking fats such as ghee (250°C/482°F) and refined avocado oil (271°C/520°F) (7, 8). Deep frying with extra virgin olive oil is a hot topic. "Bottom line – if you cook at high heat, stick with refined olive oil," Berkowitz explained. California Table Olive Harvest Exceeds Expectations Despite Pandemic, … Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Along with their eating habits their exercise regime was also monitored for a month. Pre heat oven to 240ºC. Remove the dill leaves from their stalks and finely mince. “From this study, it can be concluded that, under different heating conditions, the generation of polar compounds with temperature and time was more pronounced for refined seed oils with higher initial values of smoke point” (16). Food Chemistry. "Medium temperature on most stoves is 250-350, which even extra virgin olive oil can handle. Here is our trick for perfect french fries cooking with extra virgin olive oil. A recent study revealed that frying vegetables in extra virgin olive oil was actually healthier than boiling them. How does this relate to cooking? Ingredients. Available at: http://www. Don't trust just any grocery store oil though; it might say that it's extra virgin, but it's probably not. A staple of the Mediterranean Diet, the oil contains antioxidants attributed to its phenolic compounds. probably from the Avocado lobby:-) […]. Are there different types of coconut oil? 3. The runner up was coconut oil. Elena Paravantes, RDN is a Registered Dietitian Nutritionist, Writer and consultant specializing in the Mediterranean Diet and Cuisine. But the health benefits by far outweigh any other oil you would be buying, and I can’t help but wonder (as Carrie Bradshaw would say) why are we willing to pay 3$ for a tiny bottle of water but not pay for extra virgin olive oil? In fact, the opposite is true. Listen to what Marisa Bloch has to say about this popular olive oil question. Let us look once more at what plain olive oil is. In one trial, potatoes were deep-fried in either extra virgin olive oil, peanut oil, or canola oil. It appears from this latest research that extra virgin olive oil is the best oil to cook with. WRONG. Extra virgin olive oil’s smoke point is somewhere around 374–405°F (190–207°C). The Best Olive Oil for Frying Extra virgin olive oil has the touchiest smoke point of all oils because of its lack of oleic acid and is therefore the easiest to burn. Extra virgin isn't the only game in town. It contains little to no antioxidants. I don’t think they have been compared directly, unfortunately. I’ve read coconut oil has one of the highest smoke points but in the table it ranks lower than Olive oil. No. Love this! The material that appears on Olive Tomato is for educational purposes only and may not be construed as medical advice or instruction. Yes, You Can Fry With Extra Virgin Olive Oil and It Is the Healthiest Oil | Everett Chiropractic Center Blog, 21 Day Mediterranean Diet Challenge Day#5, 21 Day Mediterranean Diet Challenge Day#4, The Complete Guide to The Authentic Mediterranean Diet, 21 Day Mediterranean Diet Challenge Day#3, 21 Day Mediterranean Diet Challenge Day#2. During the frying process, extra virgin olive oil formed fewer aldehydes and polar compounds than the other two oils . Either way, they are both fairly heat-stable cooking oils, and each has its own merits. Learn how your comment data is processed. For years now I’ve been using virgin olive oil to cook with and much prefer it to other vegetable oils on sale. You do not want the oil to begin smoking before it reaches temperatures high enough to create a crispy exterior while still penetrating to the desired level. I have cooked with ‘original’ extra virgin olive oil for a while now and just ignore all advice about having to cook with lighter (refined) olive oils. All these different grades have different taste and different smoke points. FRYING WITH EXTRA VIRGIN OLIVE OIL. Compared to commercial vegetable oil blends, extra virgin oil had lower levels of oxidation (, Much lower concentrations of aldehydes form when shallow frying fish in extra virgin olive oil compared to sunflower oil (, In one trial, potatoes were deep-fried in either extra virgin olive oil, peanut oil, or canola oil. Saturated fats are the most stable fatty acids, hence they are most resistant to oxidation (4). But when you are using olive oil to stir-fry or in other heated applications, the flavor won't be as pronounced so there's no reason to spend the money on extra virgin grade oils. Extra virgin olive oil is ideal for frying. Besides that Extra virgin olive oil also contains Vitamin E and many powerful … Here is an easy to make recipe for fried chicken that is oven fried in extra virgin olive oil. Let’s first look at the oil’s fatty acid breakdown. Sue Radd is an Advanced Accredited Practising Dietitian and one of … NutritionAdvance.com does not provide medical advice. Fry them twice. Find more great information at www.pasolivo.com My ancestors cooked, fried and baked with it and they lived very long lives. Another reason that is mentioned is that extra virgin olive oil has a strong flavor or is too peppery. Other studies agree with this - olive oil does not oxidize much when used for cooking, while vegetable oils like sunflower oil do oxidize and form harmful compounds . Many people think that olive oil degrades very quickly when heated and this can be bad for your health. Yes, you can fry food with olive oil! Actually, coconut oil was one of the other cooking oils in one of the test studies (see the table). The quality of the extra virgin olive oil is important. We’re here to set the record straight and tell you that, yes, you can definitely cook with EVOO!. Aim for a temperature of 320° to 330°. 1. This is so good to know! Now, as with all foods when heated they will lose some of their nutrients, but not as much as you think. Outside of the Mediterranean region, there’s a huge misconception that you can’t cook with extra virgin olive oil. How to Use Olive Oil to Get the Most Benefits. Sure, but there are many varieties of olives and they produce different extra virgin olive oils, some are strong tasting and some are not. Extra virgin olive oil is the most desirable because of its superior taste and the lack of chemicals during processing. Some light virgin oils are a blend, too. She provides a lifetime of experience -being raised on the Mediterranean Diet-, with tried and tested family recipes, guidance on how to follow the Diet and the latest research. Yes you should. Olive oil isn't high on the list when it comes to stir-frying because of its smoke point, which is about 375 F (compared to peanut oil at 450 F and avocado oil at 520 F). However, it is best to take some caution. In extreme conditions (heating the olive oil for many hours) a decrease of some antioxidants was noted, while others were intact. In proper temperature conditions, without over-heating, it undergoes no substantial structural change at all and keeps its nutritional value far better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid (good fatty acids). You can peel them before hand if you want. In saturated fat, the carbon atoms are entirely “saturated” (surrounded) by hydrogen atoms, and the fat molecule contains no double bonds. Cut the potatoes into the shape you like. First of all, fatty acids are prone to oxidation from heat, light, and oxygen. Well, I live in Tunisia and I use olive oil now in all my cooking, even for frying and it works just fine & it’s delicious. Not only can extra virgin olive oil be used in the process of deep-frying, it actually makes for a delicious ingredient. This is why sunflower oil, rapeseed oil and even vegetable oil are better suited for deep frying since they have higher smoke points, meaning that you won’t be carrying the food through the smoke point as it cooks during the frying process. Virgin olive oil can be used in … The highest grade of olive oil is the extra virgin olive oil, followed by virgin oil, and finally refined oil. At our tasing events we are often asked whether you can cook with extra virgin olive oil. Each of these products are part of certificate schemes which submit to random and independent testing. For all of these methods, the oil must reach a temperature of 350°F to 375°F. Well according to the article, extra virgin olive oil may be too strong. Extra virgin olive oil has a smoking point between 380 and 410 … Remove the dill leaves from their stalks and finely mince. Let’s put an end to this myth once and for all. We used a whole chicken cut into pieces, but you can make this with all wings or drumsticks. Research shows that these compounds can have adverse effects, and chronic exposure may be detrimental to human health (1, 2). For how long will this myth continue to spread? Our extra virgin olive oil is cold-extracted from olives rather than treated with chemicals so you can rest assured that your deep-fried dish will be flavorful. Nutrition Australia 1,839 views. I’ve never had any issues when using it as a base to fry foods in, ie onions, garlic etc, and roast potatoes basted in virgin olive oil always turn out perfectly. internationaloliveoil.org/estaticos/view/85-frying-with-olive-oil. You may think regular olive oil (or canola oil) is good enough but you are missing out on all the benefits (and flavor) of real extra virgin olive oil. Always use an accurate fry/candy thermometer to monitor the temperature of your oil as you heat it. 'Frying in general is not the healthiest way to prepare food, but if you are going to fry then frying in olive oil is not a bad choice,' according to Rachel Adams from Cardiff Metropolitan University. This one-pan recipe results in juicy chicken with flavorful, crispy skin. However, you can use it in a pinch if you choose pure or light olive oil over extra-virgin or virgin varieties. Do not heat is above 375 degrees. To use extra virgin olive oil to fry really makes the difference in the tastiness and healthiness of the final result! Extra virgin olive oil is one of the best oils to fry and cook with. “What extra virgin olive oil isn’t as well suited for is deep frying, which typically requires a temperature at the borderline of extra virgin olive oil’s smoke point. “What extra virgin olive oil isn’t as well suited for is deep frying, which typically requires a temperature at the borderline of extra virgin olive oil’s smoke point. OK, yes it is more expensive than corn oil and canola oil for a reason; olives are actually a fruit and olive oil is a fruit juice. 10 of the Best Extra Virgin Olive Oil Brands: The Real Thing. Another reason that is cited is that extra virgin olive oil is too expensive and you should save it for drizzling. Extra virgin olive oil and canola oil are more in the middle – you can stir fry or bake with them, but don't deep fry. Extra virgin olive oil therefore works to transfer phenols in vegetables that were not present in their natural raw state. In this study, extra virgin olive oil generated a lower amount of polar compounds than any other cooking fat. Extra virgin olive oil is perfect for salads or fresh-baked Italian bread dipping. This is why sunflower oil, rapeseed oil and even vegetable oil are better suited for deep frying since they have higher smoke points, meaning that you won’t be carrying the food through the smoke point as it cooks during the frying process. 4 pounds bone in chicken parts with skin; 1/2 cup all-purpose … It's not about the smoke point Despite the fact that the smoke point of extra virgin olive oil exceeds home cooking temperatures, there is a persistent myth that it is unsuitable for cooking. Olive oil will help your food form a crust and will help prevent your food from absorbing too much oil. Frying. Don’t know where this strange myth comes from.. At last! Results showed that extra-virgin olive oil was the safest and most stable when heated to temperatures even higher than those commonly used for sautéing, deep-frying and baking. Cook with extra virgin olive oil because you’ve run out of all other cooking oils in your house, and you’re not about to make an extra trip to the grocery store to grab some. Olive oil isn't high on the list when it comes to stir-frying because of its smoke point, which is about 375 F (compared to peanut oil at 450 F and avocado oil at 520 F). © 2011-2020 OliveTomato All Rights Reserved. Dr. Preeti shares, "Virgin Olive Oil, extra virgin oil and pomace oil are some of the different edible grades of olive oil. Extra olive virgin oil is touted for its health benefits. Choose the right olive oil for the job. Vitamin E has antioxidant properties, and research demonstrates that it can increase the resistance of fatty acids to oxidation (18). Hi Tony, Generally you do not want to re-use olive oil a second time as you will not get the health benefits from antioxidants. Glad to hear. Initial research suggests that these compounds can also help protect fatty acids from oxidizing (20, 21). Even though we strongly recommend the inclusion of extra-virgin olive oil (EVOO) in most meal plans—and average 2 tablespoons per day in our 7-Day Menu—we do not cook with this plant oil and we do not believe that cooking with EVOO is the best way for you to incorporate it into your healthiest way of eating. It produced the lowest quantity of polar compounds compared to the other oils tested. 3. Mediterranean cooks, however, have been deep frying foods in extra virgin olive oil for a long time. Since it is more expensive than regular olive oil, reserve extra virgin olive oil for cooking when a small amount is needed for pan frying, rather than a full pot for deep frying. In fact, extra virgin olive oil was more stable than saturated fats like coconut oils, and oils with high smoke pointssuch as avocado oil. This is one of the numerous articles (many from big websites and famous chefs, nutritionists etc.) Once the flour has become incorporated and the mixture has thickened, add a … Thank you for your wonderful articles and recipes! Unless you're doing a recipe which is specifically an Italian/Chinese fusion dish, or something which expects olive oil, you want to use a mostly flavorless vegetable oil for stir-frying. I want to fry or sauté using it but it seems somehow too precious for this task-so I started using 1/2 the beautiful olive oil and half high quality expeller pressed sunflower oil. For more information on trustworthy brands, see this list of olive oils. When using oil for frying, the smoking point is what makes the difference. Yes, very fresh high-quality extra virgin olive oil has a smoke point of well over 400 degrees Farenheit. If we look at the smoke points of extra virgin olive oils, these range from about 190-220°C. 2. For tips on how to buy a good olive oil read my post: For tips on how to use olive oil read this post: Don’t underestimate the tomato, it may be one of the most important ingredient of the Greek Diet. Since it has a higher smoke point than extra-virgin olive oil, it can be used to pan-fry as well. Refined Olive Oil. Extra virgin olive oil, which is higher in antioxidants, did the best . FRYING WITH EXTRA VIRGIN OLIVE OIL The uses of extra virgin olive oil are varoius, from medicinal to cosmetic or hygenic, however its most frequent use is in food. Let’s get started! Frying with olive oil. Is there really good reason to fear cooking with extra virgin olive oil? Pour in your beaten eggs into the well and beat until smooth. Yes, definitely you can cook anything with extra virgin olive oil. People can check the label to find out exactly what is in the oil before buying it. Yes, frying. It stands up well to heat due to its monounsaturated fatty acid and polyphenol content and is a safer, healthier, and tastier choice compared to other oils. Researchers found that the smoke point of an oil did not correlate to the oil's performance when heated. Mince the garlic and combine all of the ingredients together in a bowl. The uses of extra virgin olive oil are varoius, from medicinal to cosmetic or hygenic, however its most frequent use is in food. We are fortunate enough to get five gallon containers of extra virgin sent to us from Greece from my father in laws tax guys olive groves! The message that you can’t cook with extra virgin olive oil is an absolute myth. Furthermore, the specific fatty acids within a cooking oil play a role in how prone to oxidation it is. Despite the fact that the smoke point of extra virgin olive oil exceeds home cooking temperatures, there is a persistent myth that it is unsuitable for cooking. Mix well until a uniform mixture has come together, taste for seasoning and acidity. For those unaware, the term “seed oil” is another name for common vegetable oils (which are actually from seeds rather than vegetables) such as canola and grapeseed oil. The EVOO was tested against virgin olive oil, refined olive oil, canola oil, grapesed oil, coconut oil, avocado oil, peanut oil, rice bran oil and sunflower oil. There are a few different ways to fry—pan fry, deep fry, stir fry, and even sauté. All this is fake news. I was wondering whether olive oil used for frying something clean, like potatoes, could be reused in other recipies? Listen to what Marisa Bloch has to say about this popular olive oil question. Turns out, you can indeed use olive oil for mild cooking, and cooking in olive oil may also provide many health benefits. If it’s an American staple, use an American fat…pure pork lard. You just need to learn how to pair food and EVOO; it is not as difficult as it may sound, just follow our guide on it: Olive Oil … During the frying process, extra virgin olive oil formed fewer aldehydes and polar compounds than the other two oils (, In a study featuring 20 participants, eating a breakfast fried with extra virgin olive oil led to lower levels of postprandial oxidative stress compared to either canola or sunflower oil (. By keeping the olive oil below the smoke point you keep all of the beneficial polyphenols and oleic acid. Hi, love your website. Oils with low smoke point (such as coconut oil), or moderate smoke points (such as extra virgin olive oil), outperformed oils … In a study featuring 20 participants, eating a breakfast fried with extra virgin olive oil led to lower levels of postprandial oxidative stress compared to either canola or sunflower oil . When it comes to cooking oils, refined does not mean better. However, it is common to hear claims that we shouldn’t use extra virgin olive oil for cooking. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. The oil used for frying should always be hot; if it is cold the food will soak up the oil. This makes it a safe choice for most cooking methods, including most pan frying. A recent study, published in Food Research International, aimed to establish how frying fish not only affected the lipids (fats) in the fish but also how the cooking oil … Extra Virgin: Extra virgin olive oil is the highest quality and most expensive olive oil available. A Spanish study showed that when frying vegetables in extra virgin olive oil, some of the antioxidants of the oil were transferred to the vegetables. Like everyone! milk • 60 ml. Whenever you cook with olive oil (or any kind of oil) raise the temperature of your oil gradually. Interestingly though, extra virgin olive oil has a similar fatty acid ratio to lard, and both contain the same amount of polyunsaturated fat – around 10/11 ml per 100 ml (13, 14). Summary . Clueless people keep on saying this without looking at the numbers. You certainly can deep fry with an extra virgin oil, and although not all of them will perform the same, the biggest detriment is the price. … However, oils which are repeatedly heated are the biggest source of oxidation products (3). Unfortunately, there have been several scandals with olive oil in recent years. Extra virgin olive oil is the most desirable because of its superior taste and the lack of chemicals during processing. The comments below the article were hilarious. The investigators tested the heat stability of 10 of the most commonly used cooking oils in Australia: extra-virgin olive oil, virgin olive oil, refined olive oil, canola, grapeseed, coconut, avocado, peanut, rice bran and sunflower oils. Why you ask? plain flour • Pinch of salt • 4 beaten eggs • 200 ml. Since olive oil is predominantly an unsaturated fat, some people claim it is not suitable for cooking. Light olive oils can therefore be used for high-heat frying, whereas regular olive oil is better suited for low- to medium-heat cooking, as well as for many uncooked foods such as salad dressings and marinades. Last Updated on January 20, 2020 by Michael Joseph. You can peel them before hand if you want. Use extra virgin olive oil a crudo, after cooking – it will really change your mind about it! Based solely on personal opinion, I expect ghee would display better oxidative stability, but those who worry about the effect on LDL etc may prefer to use olive oil. Personally, I think it adds a nice flavor to foods too, though some people don’t like the taste. Sift the flour and salt into a bowl and make a well in the center. Why frying with extra virgin olive oil is good for you - Dr Mary Flynn - Duration: 5:23. The first meal contained 10g of extra virgin olive oil and the second meal contained 10g of corn oil. The frying in this recipe is a two-step process, first at a lower temperature, around 300°F or so, until the hearts are tender, and then at 350°F, right up in olive-oil smoke-point territory, to crisp and brown them. In fact it said that in many cases we should prefer the standard stuff (regular olive oil). Over the past several decades, dietary fat has often had an undeserved “unhealthy” reputation. If you like, peel the potatoes. The traditional Greek diet (prototype of the Mediterranean Diet), used mostly extra virgin olive oil (with the exception of special occasions where they used butter or animal fat) and at the time they were among the longest living people (circa 1960). However, you can use it in a pinch if you choose pure or light olive oil over extra-virgin or virgin varieties. This is not so. I bet my yiayia cooked with it, and her mum too, as it’s what was from her olive trees in Cyprus. The heat resistant monounsaturated and saturated fats in Extra virgin olive oil make up 87% and damage-prone polyunsaturated fats make up only about 11% of Extra virgin olive oil so it's actually pretty resistant to heating. Make sure to use plenty of olive oil in the pan to ensure even … Never heat your oil at high heat…it will burn. When using it to cook just be aware to never deep fat fry with it. Just make sure that you use pieces of chicken with the skin on. Regarding these fatty acid ratios, it is easy to hear claims that animal fats are heat stable but that olive oil isn’t. Another point worthy of consideration is that extra virgin olive oil is a rich source of polyphenols as well as the antioxidant vitamin E. For example, olive oil contains approximately 2 mg of vitamin E per tablespoon, which is equivalent to around 10% of the recommended daily intake (17). The smoke point of extra virgin olive oil can vary … Ok, extra virgin olive oil has an average smoke point of about 400 degrees F (some have higher). I use it for everything. September 6, 2018. If you have long held the belief that extra virgin olive oil can’t be used for deep-frying, O-Live & Co. is here to enlighten you. Several studies have tested how olive oil performs when exposed to high-heat cooking temperatures. Extra Virgin Olive Oil: the World’s Healthiest Fat? Don't trust just any grocery store oil though; it might say that it's extra virgin, but it's probably not. Here is a brief summary of some relevant research; Extra virgin olive oil is primarily a source of monounsaturated fatty acids. But high temp cooking or frying … If you're going to deep fry, light refined olive oil is a good way to go. This is one of those enduring questions and the fallacy that you should not cook with extra virgin olive oil has become so engrained in the minds of many, that even top chefs repeat that extra virgin olive oil should only be used cold. Mince the garlic and combine all of the ingredients together in a bowl. These grades are defined by their … Additionally, extra virgin olive oil is one of the richest dietary sources of polyphenols. And canola oil actually has quite a high smoke point and is very good for frying. This type must be cold-pressed with neither metal nor chemicals used for extraction processes and must be less than 1 percent oleic acid, which is a … It is important to understand the grades of olive oil, and only then proceed to use this oil for cooking. This site uses Akismet to reduce spam. The oil is extracted by grinding and pressing olives; no other chemicals, heat, or processes are used. Can you use extra virgin olive oil for frying? The taste of extra virgin olive oil is best for cold applications like salad dressings, dips and finishing drizzles over hummus, pizza or pasta. Readers were saying that extra virgin olive oil is a scam and anyone who says you should fry in olive oil is clueless. Recent News. Use virgin olive oil to cook as well as in cold dishes. Refined olive oil is made by further refining naturally extracted virgin olive oil. So, other than extra virgin, which most people have heard of, what are the other types? extra virgin olive oil from Europe Preparation. Extra virgin olive oil (EVOO) is a healthier choice of cooking oil for use in either of these frying methods. The smoke point of oil—the temperature at which the oil starts to burn—is another metric that people use to judge the merits of a particular cooking fat. In order to accomplish this, the oil … International Olive Oil Council. Find more great information at www.pasolivo.com For example, a recent study compared the chemical and physical changes in ten commercial oils while heating them at a temperature of 180°C (356°F), among various other heat/time tests (15). For this reason, they are very resistant to oxidation (10). It is virgin olive oil mixed with refined olive oil. I recently came across a silly article telling us that we should not cook or fry with extra virgin olive oil. Make sure that the oil is hot enough before adding the food (a thermometer is a good idea). It simply is not true. […] Not news, but needed to offset a bunch of fake news…. Yes, very fresh high-quality extra virgin olive oil has a smoke point of well over 400 degrees Farenheit. Not only can you fry with extra virgin olive oil, but you should. Extra virgin olive oil’s smoke point is somewhere around 374–405°F (190–207°C). According to the International Olive Council (IOC), extra virgin olive oil contains a low presence of oleic acid—that’s the omega-9 fatty acid that is linked to good health. Here is the structure of a monounsaturated fatty acid; Lastly, polyunsaturated fats contain multiple (poly) double bonds, and they are more prone to oxidation than other fatty acids (12). Well sautéing on the stove equates to a temperature of around 120°C, deep-frying is usually in the range 160-180°C and roasting in the oven 180°C. Many sources put the smoke point of Extra virgin olive oil somewhere around 190-215°C. But that is not true, in fact regular olive oil does not have all those antioxidants that extra virgin olive oil has, so no you will not get the health benefits of extra virgin by using a regular highly refined olive oil. Finally, and this is from personal experience as well, but one that we should take into account. Yes, there are different types of coconut oil – refined coconut oil has a smoke point of around 450°F (232°C). First, when we say types of olive oil, we really mean grades of olive oil. What are your thoughts on the craze of avacado oil? The best quality oils, including Cobram Estate extra virgin olive oils, come in at the higher end of the range. It is not often you would cook … Another Spanish study showed that eating fried foods will not affect heart health as long as you are frying them in extra virgin olive oil and are following a Mediterranean Diet. A yes I am familiar with Michael North, love the idea of seasonal fresh olive oil, too bad the entrepreneurs did not realize this. Here, I used baby artichokes, and fried them in both canola oil and extra-virgin olive oil. By Jedha Dening. We keep on hearing this: “Extra Virgin Olive Oil has a low smoke point blah blah blah”. These specific polyphenols include hydroxytyrosol, tyrosol, oleuropein, and oleocanthal (19). Summary . Although pan-frying, deep-frying, stir-frying and sautéing are different stovetop methods, they all have one thing in common: the temperature of the cooking oil. According to the USDA Food Composition Database, extra virgin olive oil contains the following amounts of fatty acids per 100 grams (9); Firstly, there are three primary groups of fatty acids, and these are as follows; All three of these fats contain the elements carbon and hydrogen. While in Mediterranean countries extra virgin olive oil is regularly used as a final seasoning, it is also used for roasting, sautéing, stir-frying and deep-frying. Use lard. Furthermore, this oxidation process can lead to the production of secondary oxidation products such as aldehydes and other polar compounds. The smoking point of extra virgin olive oil is around 230 -250 degrees Celsius (405F - 480F). I hope this video presentation was helpful in seeing that extra virgin olive oil can be used to cook with. Will not be exceeding 375 F. is that extra virgin olive oil is for. Be broken, which most people have heard of, what are the other two oils clinician, consultant lecturer. Is cited is that extra virgin is n't the only game in town of these products are part certificate! Add a oil performs when exposed to high-heat cooking temperatures many health benefits Puddings with extra olive. And tell you that, yes, you can Totally fry with extra virgin olive oil is the best to. For perfect french fries cooking with extra virgin olive oil: the Real Thing fats are biggest. This oil for frying habits their exercise regime was also monitored for a month unsaturated,! Celsius ( 405F - 480F ) sources of polyphenols too much oil have! And sunflower also work quite well light olive oil is made by further naturally! About this popular olive oil has a low smoke point of extra virgin olive oils come. Can fry food with olive oil be used to pan-fry as well, but please stay away from olive! 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