Printout courtesy of the gift of oil (www.giftofoil.co.uk) frying with olive oil
There is a widely held misconception that one should not fry with olive oil. This is totally incorrect.
Olive oil is in fact ideal for frying. In proper temperature conditions, without over heating it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid. Its high smoking point (210 degrees C) is substantially higher than the ideal temperature for frying (180 degrees C). Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products.
Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that impedes the penetration of oil and improves its flavour. Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control. Olive oil, therefore, is the most suitable, the lightest and the tastiest medium for frying.
It also goes further than other oils, and not only can it be re-used more often than others, it increases in volume when reheated, so less is required for cooking and frying.
The digestibilty of heated olive oil does not change even when used for frying several times. It should not however be used more than four or five times. It should also not be mixed with other fats or vegetable oils.
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