Olive oil for frying is the best

Olive oil is the best for frying, contrary to numerous erroneous claims circulating on the internet, suggesting that pomace, coconut, or other vegetable oils are better.

Why is olive oil the best for frying?

It is recommended to use olive oil for frying, especially extra virgin olive oil, because it is rich in monounsaturated fatty acids, such as oleic acid. These acids help the oil retain its properties when subjected to high temperatures.

Frying is a dry heat process in which the food is quickly immersed in a bath of fat or oil at high temperatures, between 150 and 180 °C.

When heated to high temperatures, oil stability is subjected to tremendous pressure and undergoes oxidation, which results in harmful substances.

Therefore, the best oils for frying are those that can withstand temperatures of 180ºC.

The smoke point of extra virgin olive oil

What is the definition of a smoke point? A smoke point is the temperature at which the oil heats up and changes its properties.

Extra virgin olive oil has a smoke point between 160 – 210ºC.

Tips for using olive oil for frying

To achieve light, crispy, and tasty fries, follow these tips:

• Ensure the potatoes used are at room temperature. Avoid using frozen ones.
• Use a large amount of oil in the container. The potatoes should be well submerged.
• Heat the oil to approximately 180ºC. It must be hot enough to form a crispy outer layer, which prevents the interior from becoming soaked in oil. You do not want a soggy potato.
• Even if in a hurry, immerse only a few potatoes at a time. It’s better to do it in small batches so that the oil temperature does not drop and the food does not become soaked in oil.
• Once fried, place the fries on kitchen paper to absorb the excess oil, and add salt to taste.

How many times can you reuse olive oil for frying

The most important thing for reusing previously used olive oil for frying is to ensure it does not exceed 170-180ºC during each frying. Beyond this temperature, the oil loses its properties, and harmful trans fats form.

Do not mix oils. Different oils have different smoke points, which reduce their ability to withstand high temperatures and cause them to burn sooner.

The food we fry should contain the least water possible, as water breaks down the oil. We must also strain the oil to remove food residues before storing it.

Even after following all these tips, it is recommended that the oil should be used at most two or three times since it loses polyphenols, oxidises, and burns faster every time it is heated.

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