Despite common misconception, extra virgin olive oil is safe for sautéing and deep frying.
It’s also a healthier, more flavorful alternative to other cooking oils.
But what about its smoke point?
Some consumers are worried extra virgin olive oil has a smoke point that’s too low for frying, but that’s not true. Especially with a high-quality olive oil.
Deep frying is usually done between 350 and 375 °F, and Pasolivo’s Extra Virgin Olive Oil has a smoke point of 425 °F.
However, some other lower-grade olive oils have a smoke point of 350 °F so, it’s important to research what you’re buying. Quality matters.
Why extra virgin olive oil versus other oils?
Since extra virgin olive oil is only pressed once, it contains more antioxidants, vitamins and heart-healthy polyphenols than other cooking oils.
It also adds a better flavor to enhance your dish.
All foods can lose nutrients when heated, but evidence shows extra virgin olive oil retains a significant amount of its heart-healthy compounds during cooking.
Adding extra virgin olive oil to your diet can reduce the risk of heart disease, strokes and inflammation.
We recommend consuming it daily, whether that’s by the spoonful, drizzled over salad, or fried up with fish.
Extra virgin olive oil is a versatile cooking oil perfect for just about any dish.
