Fried potatoes are one of the favorite dishes in Russia. It was always fried in sunflower oil. Not so long ago, olive oil became popular in our country. It is believed to be rich in vitamins and even prevent cancer and Alzheimer's disease. But can it be heat treated?
There are several types of olive oil. Even people far from cooking have probably heard the phrase "Extra virgin". It is this oil that is called the most useful. This is because this oil is obtained using direct and cold pressing, using complex technologies. That is why it is so expensive. Oil marked "virgin" is cheaper. But it is better not to use either the first or the second when frying food.
Dressing salads
Here you can also remember our native sunflower oil. We add unrefined ones to salads, but we fry them on refined ones. So that there is no rancid taste and characteristic odor. The same simple rule applies to olive oil. Its most useful options should not be heat treated. After all, these types of olive oil are quite expensive, and when heated, it simply loses all its positive properties, for which we overpay. Moreover, it is impossible to heat directly pressed olive oil above one hundred and twenty degrees, otherwise it will start to smoke. Ideally, use this oil to dress a salad or make a cold sauce. This is how it is used by the inhabitants of the Mediterranean, from where olive oil came to us. The blooming appearance and longevity of Italians and Spaniards are considered by many to be a consequence of the consumption of this product, which is rich in saturated fatty acids. They have a beneficial effect on the condition of hair, nails and skin, and contribute to the rejuvenation of the body as a whole.
Refined only
Olive oil is also sold refined. Yes, it contains much less vitamins. But for frying, it is ideal. In addition, when frying potatoes, a large amount of oil is poured into the pan: this vegetable absorbs it strongly. Therefore, the heating of the oil cannot be minimized, in which case only refined oils can be used. And in order for the potatoes to turn out crispy and tender inside, it is recommended to cook them at very high heat at the beginning.
You can fry either in fully refined olive oil or in a mixture of olive and sunflower oil. Now it can be easily found on store shelves. In addition, this type of oil has a longer shelf life. It looks lighter than its counterparts. The virgin oil has a greenish color.
