In fact, it is the most stable oil when heated. The smoke point for extra virgin olive oil ranges from 365 to 410 degrees Fahrenheit. That means that it is just fine to use for frying and sauteing as you would not reach the smoke point on a stovetop oven.
So Can You Fry with Olive Oil?
Contrary to popular belief, you absolutely can — and, we would argue, should — fry with olive oil. There are many myths surrounding olive oil and frying, many of which have to do with its reaction to high temperatures. But the truth is that extra virgin olive oil is actually the most stable oil when heated, meaning it will not change drastically when exposed to high temperatures. Additionally, extra virgin olive oil does not change chemically as much as other oils do when exposed to high heat.
The smoke point of our olive oil is over 400 degrees Fahrenheit. A normal temperature for pan-frying (sautéing) is around 250 degrees Fahrenheit, while a normal range for deep-frying is between 320 and 356 degrees Fahrenheit. So do not worry too much about olive oil’s ability to handle the heat because it will stay in good shape even when exposed to high temperatures. So yes, in general, it is safe to both sauté and deep fry with olive oil.
Olive Oil is a Healthy Frying Opton
Olive oil actually has a relatively high smoke point and is a safe, reliable option for frying. On top of that, it is one of the healthiest cooking staples around. Olive oil has been named “the healthiest fat on Earth,” in part because of its unique ability to reduce the risk of heart disease. If you want to keep fried foods a part of the rotation, make sure to use a good fat, such as a high-quality olive oil.
Whether pan-frying or deep-frying, you want your oil to be able to withstand high heat and not break down too soon, affecting the flavor or smoking up your kitchen. The point at which the oil begins to degrade — and the flavor begins to change — is referred to as the “smoke point.” Olive oil has a higher smoke point the closer it is to harvest. Because Brightland extra virgin olive oil is so fresh, the smoke point is over 400 degrees F.
Is olive oil safe at high heat? Does it taste bad?
FAQ
Why not use olive oil for frying?
Is it better to fry with vegetable oil or olive oil?
Can you use olive oil to oil pan?
Is olive oil good for frying?
Editor’s note: Updated guidance from the USDA and scientific studies has deemed high-quality olive oil an acceptable oil for frying, with a smoke point of about 410 degrees Fahrenheit. When it comes to cooking oils, olive oil is generally known as the healthiest option.
Is it healthy to fry meats with olive oil?
Contrary to what has already been said, that you could not use oil for frying. Several studies show that olive oil, both ordinary and extra virgin, remains undecomposed at high temperatures and produces fewer chemical additives than other oils.
Which olive oil is best for deep frying?
Here’s how to choose the right olive oil for deep frying. Thanks to its lower price and high smoke point, light olive oil may be the best olive oil for deep frying. Its neutral flavor means it won’t impart much olivey goodness to your dish, but it will be healthier than most other cooking oils.
Is olive oil good for pan frying steak?
Olive oil offers several key advantages when pan frying steak: 1. High smoke point Extra virgin olive oil has a high smoke point of about 405°F . This makes it perfect for searing steak over high heat to develop that delicious, crispy brown exterior while keeping the inside nice and juicy.