{"id":5115,"date":"2020-12-01T15:17:16","date_gmt":"2020-12-01T15:17:16","guid":{"rendered":"https:\/\/www.treurer.com\/?p=5115"},"modified":"2022-06-12T18:36:33","modified_gmt":"2022-06-12T16:36:33","slug":"which-olive-oil-is-best-for-cooking-and-frying","status":"publish","type":"post","link":"https:\/\/treurer.com\/en\/which-olive-oil-is-best-for-cooking-and-frying\/","title":{"rendered":"Which olive oil is best for cooking and frying?"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"5115\" class=\"elementor elementor-5115 elementor-4480\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5c122c29 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5c122c29\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a1f2fcd\" data-id=\"a1f2fcd\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-56403327 elementor-widget elementor-widget-text-editor\" data-id=\"56403327\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n<p>Surely you are used to consuming extra virgin olive oil with cold dishes: salads, sandwiches or raw vegetable. But did you know that extra virgin olive oil is one the best oils for frying? Well, it actually can be used when boiling or baking\/roasting too, but let\u2019s focus on frying first. If you are looking for a healthier fat to fry your food with, extra virgin olive oil is the best option you have since this product remains constant at high frying temperature. Bear in mind when frying with other vegetable or animal fats at the same high temperature, you will be getting harmful particles that will also be the reason behind an acid tasted in your cooked food.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Contenidos \/ Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/treurer.com\/en\/which-olive-oil-is-best-for-cooking-and-frying\/#Then_you_need_to_find_the_best_oil_to_fry\" >Then you need to find the best oil to fry.<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/treurer.com\/en\/which-olive-oil-is-best-for-cooking-and-frying\/#What_type_of_vegetable_oil_is_more_suitable\" >What type of vegetable oil is more suitable?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/treurer.com\/en\/which-olive-oil-is-best-for-cooking-and-frying\/#Frying_with_olive_oil_or_extra_virgin_olive_oil\" >Frying with olive oil or extra virgin olive oil<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/treurer.com\/en\/which-olive-oil-is-best-for-cooking-and-frying\/#Final_recommendations_for_frying_with_olive_oil\" >Final recommendations for frying with olive oil<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Then_you_need_to_find_the_best_oil_to_fry\"><\/span>Then you need to find the best oil to fry.<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>And as we said, extra virgin olive oil is going to be always your safest choice, since it\u2019s very stable when cooking and it has a greater amount of fatty and monounsaturated acids. <a href=\"https:\/\/www.dmu.ac.uk\/about-dmu\/academic-staff\/health-and-life-sciences\/martin-grootveld\/martin-grootveld.aspx\" target=\"_blank\" rel=\"noopener\">Martin Grootveld<\/a>, professor at the University of Montfort in the United Kingdom, recommends cooking and frying with extra virgin olive oil since &#8220;it generates less toxics and these are less harmful to the body&#8221;<\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_type_of_vegetable_oil_is_more_suitable\"><\/span>What type of vegetable oil is more suitable?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Vegetable oils can be divided into<\/p>\n<ul>\n<li><strong>Polyunsaturated fatty acids rich oils<\/strong>, such as soybean or sesame oils. These oils are not resistant to high temperatures and are easily toxic, which makes them not recommended for hot use.<\/li>\n<li><strong>Monounsaturated fatty acids rich oils<\/strong>, such as olive oil and high oleic sunflower oil.<\/li>\n<\/ul>\n<p>Any of these oils oxidizes when reaching high temperatures and produces toxics. Therefore, we are looking for an oil which oxidation point is produced at the highest possible temperature. In the studies that have been carried out, it has been confirmed that extra virgin olive oil, that maintains its properties up to 180\u00ba without altering or degrading, is the best one, also providing vitamins K and E. Additionally, in an <a href=\"https:\/\/pubs.acs.org\/doi\/abs\/10.1021\/jf035241f\" target=\"_blank\" rel=\"noopener\">article published in the Journal of the American Oil Chemists&#8217; Society<\/a>, comparative tests were performed between peanut, canola, and olive oils. In these tests olive oil was again the one maintained its properties, without the appearance of toxic products from thermal oxidation, during the first eight hours of use subjected to high temperatures.<\/p>\n<p>\u00a0<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4b45a75c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4b45a75c\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6deb7f9d\" data-id=\"6deb7f9d\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2b83310d elementor-cta--layout-image-right elementor-cta--mobile-layout-image-above elementor-cta--skin-classic elementor-animated-content elementor-bg-transform elementor-bg-transform-zoom-in elementor-widget elementor-widget-call-to-action\" data-id=\"2b83310d\" data-element_type=\"widget\" data-widget_type=\"call-to-action.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<a class=\"elementor-cta\" href=\"https:\/\/treurer.com\/en\/shop\">\n\t\t\t\t\t<div class=\"elementor-cta__bg-wrapper\">\n\t\t\t\t<div class=\"elementor-cta__bg elementor-bg\" style=\"background-image: url(https:\/\/treurer.com\/wp-content\/uploads\/Esqueixada-bacalao-dieta-mediterranea-scaled.jpeg);\" role=\"img\" aria-label=\"Esqueixada de Bacalao\"><\/div>\n\t\t\t\t<div class=\"elementor-cta__bg-overlay\"><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-cta__content\">\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-cta__title elementor-cta__content-item elementor-content-item\">\n\t\t\t\t\t\tDELIGHT.\t\t\t\t\t<\/span>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-cta__description elementor-cta__content-item elementor-content-item\">\n\t\t\t\t\t\t<p>The Arbequina variety extra virgin olive oil is characterized by a moderate fruity taste in harmony with a slight bitterness and a mild spicy touch. Notes of green tomato, apple and even banana can be perceived.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-cta__button-wrapper elementor-cta__content-item elementor-content-item \">\n\t\t\t\t\t<span class=\"elementor-cta__button elementor-button elementor-size-\">\n\t\t\t\t\t\tENJOY IT\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4dea976 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4dea976\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-f63acca\" data-id=\"f63acca\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d28fb0d elementor-widget elementor-widget-text-editor\" data-id=\"d28fb0d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span class=\"ez-toc-section\" id=\"Frying_with_olive_oil_or_extra_virgin_olive_oil\"><\/span>Frying with olive oil or extra virgin olive oil<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The advantages of frying with extra virgin olive oil are: Lower caloric intake, by soaking food with less product due to its higher density. This creates a crunchier coating that protects from oil penetration and allows juices and salts to remain in the fried food. Notably improvement of the dish final flavour, as it\u2019s pure olive juice without any chemicals. Higher contribution of polyphenols, vitamin E and natural antioxidants, since only a 20% of these elements is lost when fried in comparison when oil is cold. Possibility of reuse, since the extra virgin olive oil preserves the polyphenols that protect it from the production of trans fats. For each frying cycle, the oil oxidizes and lowers its smoke production point.<\/p>\n<figure id=\"attachment_4484\" aria-describedby=\"caption-attachment-4484\" style=\"width: 1920px\" class=\"wp-caption alignnone\"><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-4484\" src=\"https:\/\/treurer.com\/wp-content\/uploads\/Freir-Aceite-Oliva.png\" alt=\"Olive oil for frying\" width=\"1920\" height=\"1279\" title=\"\" srcset=\"https:\/\/treurer.com\/wp-content\/uploads\/Freir-Aceite-Oliva.png 512w, https:\/\/treurer.com\/wp-content\/uploads\/Freir-Aceite-Oliva-300x200.png 300w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption id=\"caption-attachment-4484\" class=\"wp-caption-text\">Olive oil for frying<\/figcaption><\/figure>\n<p><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Final_recommendations_for_frying_with_olive_oil\"><\/span>Final recommendations for frying with olive oil<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li>Use extra virgin olive oil for cooking, in all its varieties.<\/li>\n<li>Properly store olive oil, in a dark and tight environment.<\/li>\n<li>Start the process by heating the oil over low heat.<\/li>\n<li>Put the food in when it reaches the right temperature for frying.<\/li>\n<li>Fry below 180\u00baC of temperature in order to maintain all the oil benefits.<\/li>\n<li>Remove the excess oil by resting the fried food on absorbent paper.<\/li>\n<li>Once used, strain the oil from the fryer to remove the remains of food.<\/li>\n<li>Don\u2019t mix oil from different seeds (olive, sunflower, rapeseed) or between clean and used oil.<\/li>\n<li>Food must be dry before frying it.<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-a13ff8e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" 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data-settings=\"{&quot;background_background&quot;:&quot;slideshow&quot;,&quot;background_slideshow_gallery&quot;:[{&quot;id&quot;:14193,&quot;url&quot;:&quot;https:\\\/\\\/treurer.com\\\/wp-content\\\/uploads\\\/2C6A7932-1.jpg&quot;},{&quot;id&quot;:14197,&quot;url&quot;:&quot;https:\\\/\\\/treurer.com\\\/wp-content\\\/uploads\\\/2C6A8589-1.jpg&quot;},{&quot;id&quot;:14201,&quot;url&quot;:&quot;https:\\\/\\\/treurer.com\\\/wp-content\\\/uploads\\\/Finca-de-aceite-de-oliva-arbequina-1.jpeg&quot;},{&quot;id&quot;:14205,&quot;url&quot;:&quot;https:\\\/\\\/treurer.com\\\/wp-content\\\/uploads\\\/dieta-mediterra\\u0301nea-1.jpg&quot;},{&quot;id&quot;:14209,&quot;url&quot;:&quot;https:\\\/\\\/treurer.com\\\/wp-content\\\/uploads\\\/Captura-de-pantalla-2021-02-02-a-las-16.23.22-1.png&quot;}],&quot;background_slideshow_loop&quot;:&quot;yes&quot;,&quot;background_slideshow_slide_duration&quot;:5000,&quot;background_slideshow_slide_transition&quot;:&quot;fade&quot;,&quot;background_slideshow_transition_duration&quot;:500}\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>If you are looking for a healthier fat to fry your food with, extra virgin olive oil is the best option you have since this product remains constant at high frying temperature.<\/p>\n","protected":false},"author":4,"featured_media":4484,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","_joinchat":[],"footnotes":""},"categories":[74,73,72],"tags":[],"class_list":["post-5115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-olive-oil-culture","category-gourmet-en","category-health"],"acf":[],"_links":{"self":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts\/5115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/comments?post=5115"}],"version-history":[{"count":2,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts\/5115\/revisions"}],"predecessor-version":[{"id":14340,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/posts\/5115\/revisions\/14340"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/media\/4484"}],"wp:attachment":[{"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/media?parent=5115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/categories?post=5115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/treurer.com\/en\/wp-json\/wp\/v2\/tags?post=5115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}