In the world of cooking, Extra Virgin Olive Oil has been revered as an exceptional food for the many health benefits it brings. However, after hundreds of years of consumption, the question still persists as to whether it is really appropriate to fry with Extra Virgin Olive Oil.
In these lines we will tell you everything you should know about the use of the AVO to fry food, the keys to its use in cooking and whether or not it is a healthy choice for any type of cooking.
Fry with Extra Virgin Olive Oil, is it possible?
The myth that the Extra Virgin Olive Oil not suitable for frying has been circulating for a long time and mainly due to the belief that its relatively low smoke point causes it to degrade and generate compounds harmful to health.
However, it is crucial to understand that the AOVE smoke point (around 160-190 ° C) is perfectly sufficient for most cooking techniques, which includes frying, baking and ironing.
Therefore, frying with Extra Virgin Olive Oil does not harm our body since it is a stable product in the face of high temperatures.
Below we will deny some myths about the use of this product in the frying process.
Denying myths about frying with extra virgin olive oil
- Smoke point. Although Extra Virgin Olive Oil has a lower smoke point compared to some plant alternatives, it is still high enough to fry at moderate temperatures. The key is not to exceed this point, which is easy to achieve with proper monitoring of the oil temperature during the frying process.
- Nutrient degradation. Contrary to popular belief, Extra Virgin Olive Oil maintains its nutritional properties even when exposed to heat. Its antioxidant content and polyphenols not only last, but can also provide additional benefits during cooking food.
- Toxic substance formation. Scientific evidence suggests that, when used properly, frying with Extra Virgin Olive Oil does not generate toxic compounds at worrying levels during food cooking. Product quality and controlled temperature are determining factors.
Keys to healthy frying with Extra Virgin Olive Oil
- Choose a quality AVOID: Opt for a high quality Extra Virgin Olive Oil, preferably cold pressed. The quality of olive oil influences its resistance to heat and nutrient retention.
- Control the temperature: Keep the temperature of the Extra Virgin Olive Oil below its smoke point. Use a kitchen thermometer for precise monitoring and adjust the fire as needed.
- Avoid excessive reuse: Although Extra Virgin Olive Oil is resistant to degradation, it is advisable to avoid over-reusing it to prevent the accumulation of unwanted compounds.
- Take advantage of the nutritional benefits: Frying with extra Virgin Olive Oil brings monounsaturated fatty acids, antioxidants and polyphenols to food. These compounds can provide health benefits, even during frying, so taking advantage of them is an added bonus.
- To fry in a pan or use in airfryer: Not only can you use Extra Virgin Olive Oil to fry food in your pan, but you can also choose formats like ours Extra Vrigin Olive Oil Spray to reduce the amount used and adapt it to this new kitchen tool.
We hope you liked this entry about frying with Extra Virgin Olive Oil and that from now on you are clear why it is safe to use it in this culinary technique.
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