Olive oil is an indispensable product in the human diet. It is rich in unsaturated fatty acids, vitamins, antioxidants. Regular consumption of olive oil reduces the risk of cardiovascular diseases, improves the functioning of the gastrointestinal tract, and slows down the aging process. We are used to using it for filling cold dishes and snacks. Is it possible to fry in olive oil?
Types of olive oil
On the shelves of stores, there are mainly bottles of oil of three types: Extra virgin, Virgin olive oil, Olive oil. The first two items represent an unrefined product with a rich taste and aroma. And although such oil is more suitable for fresh consumption, you can safely fry on it. The safe heating temperature for unrefined varieties is about 180 ° C. These values are quite enough for frying potatoes, vegetables, eggs, semi-finished products.
If a higher temperature is required for cooking, it is better to use refined oil. It can withstand heating up to 240 ° C. A product labeled Olive oil is a blend of refined and unrefined oils. It has a neutral taste and smell, which is great for a wide temperature range. Sometimes in stores you can find special oil marked "for frying" or Olive oil Refined. Such a product is almost completely devoid of nutrients, thereby increasing thermal stability.
Features of preparation and selection
The most important thing in the cooking process is to make sure that the olive oil does not smoke. This indicates that it overheats above the permissible values. It is then that the oil begins to release harmful carcinogens, which everyone is so afraid of. Frying again in the same portion of oil is quite acceptable, especially if it has not been heated for a long time.
Compared to sunflower oil, it can withstand a smaller temperature range. Therefore, in olive oil, food is cooked faster and better retains nutrients. At the same time, it is not recommended to cook with a mixture of two oils precisely because of the difference in combustion temperatures. Some manufacturers offer consumers sunflower oil with olive oil. But the content of the latter in such a product is so insignificant that a banal marketing ploy takes place here.
As you can see, olive oil is quite acceptable for frying. Of course, the most versatile and healthy variety is Extra virgin. This oil is obtained from selected olives by cold pressing. It is tasty and healthy for consumption in any form. In countries where olive oil is produced, this is the variety that locals use for cooking. Unfortunately, in our stores its cost is far from budget. Therefore, you have to look for cheaper analogues or use sunflower oil. And best of all, replace frying food with stewing or baking. For health and wellness, this is the ideal solution.
