We all know that frying food is a delicious and convenient way to prepare meals. However, the type of cooking oil we use is of great importance. There are many myths surrounding the kinds of oil suitable for frying, especially when it comes to pure extra virgin olive oil. Is it ideal for frying, or should you avoid it? To answer this question and debunk the myths, we need to examine the properties of pure extra virgin olive oil.
High-quality extra virgin olive oil is known to have a high smoke point, which means it is an ideal oil for frying. Furthermore, it is rich in nutrients and antioxidants, making it a healthier option than other types of oil. By understanding the properties of this olive oil, we can better understand why it is suitable for frying and debunk the myths circulating for so long.
Myths about extra virgin olive oil
Extra virgin olive oil is unsuitable for frying because it is very delicate and prone to break down when heated. While this may be true for certain types of olive oil, the fact is that most olive oils are suitable for frying. This olive oil has become so popular for frying that most supermarkets now carry an extensive range of olive oil options.
Read More: 8 Myths Surrounding Extra Virgin Olive Oil
properties of extra virgin olive oil
Properties of extra virgin olive oil
This olive oil is rich in nutrients and antioxidants. In addition, it has a high smoke point, making it suitable for frying. It also contains a high oleic acid content, which makes it a rich monounsaturated fat source. This fat is stable and can withstand high temperatures without breaking down. Therefore, this olive oil is a stable oil suitable for frying.
Pure EVOO is also known to have a low saturated fat content, making it a healthy option for those who consume less saturated fat. In addition, this olive oil is also rich in phenols, making it an excellent antioxidant that helps reduce the risk of various diseases.
The smoke point of the oil
Pure extra virgin olive oil has a smoke point of about 350 degrees Fahrenheit, which makes it an ideal oil for frying. This smoke point is much higher than canola oil (about 250 degrees Fahrenheit), making it suitable for deep-frying and other high-heat cooking techniques.
The antioxidants in this olive oil are thought to be responsible for the oil’s high smoke point. These antioxidants help prevent the oxidative damage that occurs when foods are heated to high temperatures. Antioxidants are essential to maintain the oil’s quality and avoid rancidity.
Why this olive oil suitable for frying?
This olive oil has a high smoke point. It is also rich in nutrients and antioxidants, making it an excellent option for frying. It is a rich source of phenols responsible for the oil’s high smoke point. They are also responsible for the oil’s high antioxidant capacity, making it an ideal option for frying.
This olive oil is also a rich source of monounsaturated fat, making it an ideal option for frying. The monounsaturated fat in extra virgin olive oil is rich in oleic acid, associating it with good metabolic health.
Conclusion
The extra virgin olive oil in your supermarket is probably perfectly safe for frying foods cooked at high temperatures. This olive oil has a smoke point of about 350 degrees Fahrenheit, making it a stable and healthy oil for frying. Olive oil is a healthy and nutritious oil that is suitable for frying. Try Dimarco EVOO – the best Sicilian extra virgin olive oil on the market.
