OLIVE OIL AND FRYING

Is olive oil the most suitable oil for frying as against the other fatty matters? The answer is manifestly proven below…

Fry freely, more safely and more cost-effectively with olive oil!

Olive oil is very stable, due to its medium degree of unsaturation, since it contains many antioxidants, such as a-tocopherol and phenolic ingredients, which do not get oxidized easily, contrary to animal fats, which have a low degree of unsaturation and do not contain antioxidants and seed oils, which get oxidized much more easily due to their high degree of unsaturation. Furthermore, one of olive oil’s ingredients, Delta5-avenasterol is practically active to high temperatures as an antioxidant and is contained at bigger quantities in olive oil. During the frying of foods, olive oil increases its volume in high temperatures and, hence, a proportionally lesser quantity is needed, is less absorbed by the food in relation to the other fatty matters and can be reused, without causing the formation of superoxide compounds and isomerization, which cancel the beneficiary effects on the metabolism of lipids. Recommended good frying temperature: up to 180° C. The “critical point of temperature” is the temperature, up to which the oil retains its basic ingredients unaltered and unchanged. The critical points of temperature for the main oils and fats are the following:

  • Olive oil 2100o C
  • Pork grease 1800o C
  • Sunflower oil 1700o C
  • Soy-bean oil 1700o C
  • Corn oil 1600o C
  • Margarine 1500o C
  • Butter 1100o C

Fatty matters, such as margarine and butter have a low critical temperature and, hence, acrolein and other oxidization derivatives are produced during the frying, which are dangerous to health. Hence, the legend that seed oils are characterized as lighter oils, suitable for frying, is not true.