Use extra virgin olive oil a crudo, after cooking – it will really change your mind about it! Extra virgin olive oil’s smoke point is somewhere around 374–405°F (190–207°C). Extra virgin olive oil contains antioxidants (other oils do not) so it is quite resistant to oxidation and there will be a less chance of the formation of harmful substances while cooking compared to other oils. Coconut oil was not mentioned. Elena Paravantes, RDN is a Registered Dietitian Nutritionist, Writer and consultant specializing in the Mediterranean Diet and Cuisine. It makes sense: Not only do you get to keep the nutrients in the veggies instead of pouring them down the drain, but the olive oil helps your body absorb them (not to mention packing quite a few helpful components of its own, like cancer-fighting polyphenols ). 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. 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. 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. The lower the free fatty acid content, the more stable the fat, and the higher the smoke point. Pomace olive oil is okay to fry foods as it has high oxidative stability with high temperatures and does not react with oxygen when heated; however, it does not promise to make the foods healthier." Cut the potatoes into the shape you like. 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. The material that appears on Olive Tomato is for educational purposes only and may not be construed as medical advice or instruction. Remove the dill leaves from their stalks and finely mince. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Learn how your comment data is processed. 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). Yes You Can Deep Fry with Extra Virgin Olive Oil - Try French Fries or Churros! Due to its high level of antioxidants, stability under heat, and rich source of cancer-fighting polyphenols, it’s always been the staple in our kitchen! Food Chemistry. It contains little to no antioxidants. Mediterranean cooks, however, have been deep frying foods in extra virgin olive oil for a long time. Can you use extra virgin olive oil for frying? In extreme conditions (heating the olive oil for many hours) a decrease of some antioxidants was noted, while others were intact. Sue Radd is an Advanced Accredited Practising Dietitian and one of … This makes it a safe choice for most cooking methods, including most pan frying. Is this correct? These grades are defined by their … Yes, you can fry food with olive oil! Yorkshire Puddings with Extra Virgin Olive Oil. Summary . 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). However, oils which are repeatedly heated are the biggest source of oxidation products (3). September 6, 2018. 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. This is so good to know! Extra Virgin Olive Oil Better for Frying Fish. To fry. http://www.olivesontap.com Can You Cook with Extra Virgin Olive Oil EVOO. Now, as with all foods when heated they will lose some of their nutrients, but not as much as you think. Either way, they are both fairly heat-stable cooking oils, and each has its own merits. I also learned that olive oil is no good to fry in. 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. 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. I prefer peanut oil, but canola, safflower, and sunflower also work quite well. Research shows that these compounds can have adverse effects, and chronic exposure may be detrimental to human health (1, 2). 2. She has been active as a clinician, consultant and lecturer for 20 years, both in the U.S. and Greece. Soaking keeps the potatoes from sticking together and helps create a crispy … “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). For years now I’ve been using virgin olive oil to cook with and much prefer it to other vegetable oils on sale. 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. 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. If you're going to deep fry, light refined olive oil is a good way to go. What are your thoughts on the craze of avacado oil? Mince the garlic and combine all of the ingredients together in a bowl. All these different grades have different taste and different smoke points. But high temp cooking or frying … Today, we will be giving you a few helpful tips for using extra virgin olive oil for your favorite deep-fried dishes as well as sharing the benefits. 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 … Not only can extra virgin olive oil be used in the process of deep-frying, it actually makes for a delicious ingredient. 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. Frying. Extra virgin olive oil therefore works to transfer phenols in vegetables that were not present in their natural raw state. Let’s put an end to this myth once and for all. When it comes to cooking oils, refined does not mean better. 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