Extra virgin olive oil… For the first fry, the objective is to blanch the potatoes. FFA didn't seem to change at all, smoke point was around 360-370 F. If you have any info on the science behind EVOO degradation, I'd appreciate it if you shared in the comments. The best thing to do is cover the frying pan or recipient with a tight fitting lid. Yes, very fresh high-quality extra virgin olive oil has a smoke point of well over 400 degrees Farenheit. Well sautéing on the stove equates to a temperature of around 120°C, deep-frying is usually in the range 160-180°C and roasting in the oven 180°C. One study deep fried several different types of olive oil for 24 hours and noted that it was highly resistant to oxidation. Add the amount of olive oil needed to cover your potatoes and heat to 325° F. You can use extra virgin olive oil, or to save on cost, you can use refined olive oil or a combination. This is why extra virgin olive oil is suggested for salad dressings while olive oil is recommended more for cooking and deep frying. Don't trust just any grocery store oil though; it might say that it's extra virgin, but it's probably not. Many of these studies used a high temperature for a very long time. When it comes to their flavors, extra virgin olive oil definitely offers more flavor. You can use a deep fryer if you have one, but we prefer a heavy bottom pot with a frying thermometer. The extra-virgin Protected Designation of Origin (PDO) olive oil was characterized by reduced levels of oxidation and hydrolysis, … All olive oils were fried during more time than the commercial vegetable oil blend taken for comparison (from 24 to 27 h, against 15 h). But they added that fried foods stored for a period of time before being consumed should have even lower levels. It is not often you would cook at any temperature higher than this. The best oil for frying food at high temperatures is extra virgin olive oil If for whatever reason the oil sets alight, NEVER under any circumstances try to put it out using water. ... Why we should cook with extra virgin olive oil But even under these extreme conditions, olive oil did pretty well. There’s a very common myth that extra virgin olive oil can’t be deep-fried but that’s just what it is- a myth. This common misconception has become popular belief due to the fact that many believe that the high temperatures used to deep-fry make it impossible to use extra virgin olive oil in the process. Overall, olive oil should offer a slightly bitter yet sweet taste, while extra virgin olive oil …

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