Is it true that frying with olive oil hurts? Absolutely not! In reality, in spite of what you think, the best oil for frying is the extra virgin. And in this article we explain why, providing you with some useful indications on the famous "smoke point".
Why is it the best oil?
The best oil for your frying is also proven by many scientific research, extra virgin olive oil as it holds high temperatures very well and does not meet oxidative deterioration. It thus maintains part of its beneficial properties, remaining the cardinal element of the Mediterranean diet.
Property and meaning of EVO
The EVO (acronym for extra virgin oil) is rich in polyphenols that fight free radicals. Its fatty acids are more stable than those of the seed oil and the olive smoke point is 210 degrees centigrade. Considering that the ideal temperature for frying is 170/180 degrees, it fully falls within the required standards.
The smoking point
The smoke point is the temperature at which a heated food fat begins to release volatile substances that become visible in the form of a smoke, also forming acrolein, a toxic substance. Maybe, to avoid any type of risk, an immersion thermometer can be useful, so as to have a perfect frying. In addition, olive oil, compared to seed oil - treated through chemical processes - is a Natural and nutraceutical product.
Tips for impeccable frying
- Always predict narrow and deep pots, to allow food to be completely immersed in hot oil between 160 and 170 degrees.
- Always care that the degree of heat of the oil does not exceed the smoke point as written in this article.
- Do not use salt or other ingredients that can alter the oil during frying.
- It always uses new oil and categorically avoids reuse, do not pay attention to expenses when it comes to the health of your loved ones. Choose a real olive extra virgin Scalia oil mill.
- For the disposal of the exhausted oil, always serve the collection islands in your city and never spoke it in your sewage system: you would hurt your system, but above all on the planet.