Due to its high content of antioxidants, monounsaturated fatty acids and vitamin E, olive oil retains its composition at high temperatures and does not degrade easily creating harmful by-products. The most suitable frying temperature is 180 ° C, where the food is cooked without burning. Extra virgin olive oil is the only vegetable oil that can be used up to 4 - 5 times if the temperature does not exceed 220 ° C.
We should always remove the remaining fried food and store it in a glass container. If you do not have a fryer with an adjustable temperature, you will need a thermometer to check the temperature before placing the food in the pan and during frying.
In contrast to extra virgin olive oil, the polyunsaturated fatty acids of seed oils, are very vulnerable to high temperatures, decompose and allow the creation of free radicals and by-products harmful to health from the first frying.
If your pocket does not allow you to do all your cooking with Extra Virgin Olive Oil because it costs a little more, then you can take advantage of the different categories of olive oil. You can consume Raw Extra Virgin Olive Oil by sprinkling your salads and meals.
You can cook and fry with Virgin Olive Oil, and you can also fry with Olive Oil (consisting of refined olive oils and virgin olive oils).