Healthy and delicious: frying in Olive Oil

Frying with Olive Oil is one of the oldest methods of cooking in the world, and makes any fried meat, fish or vegetable tastier.

Using Olive Oil for frying is beneficial in the following ways:

With it, food can be fried at high temperatures, between 130ºC/266ºF and 180ºC/380ºF.
When frying with olive oil, it creates a thin, consistent, crunchy and golden layer that prevents food from absorbing too much oil, thus resulting in food that’s lighter and easier to digest.
At the same time, it allows food to retain all of its juiciness, preventing it from losing its nutritional value and making it much more appetising.
Olive Oil fries and doesn’t boil, unlike other oils.
It maintains its properties at 180ºC/380ºF.

When heated, Olive Oil is the most stable of fats owing to its high oleic-acid content. In addition, it retains all of its properties when used for frying at high temperatures (180ºC/380ºF). Another advantage of Olive Oil is that its smoke point is higher than that of other oils, which makes it ideal for frying.

Below is some advice on how to ensure that your fried foods turn out their best:

The ingredients should be dry before they are fried to achieve the best results.
It’s advisable to add the food that is going to be fried little by little and in small quantities to prevent the temperature of the oil from dropping suddenly.
The pan should contain enough Olive Oil to cover the ingredients. If it doesn’t, the food will end up soft or will burn.
The Olive Oil in the pan should be hot, but not smoking.

Olive Oil expands when it is heated, so it goes further than other oils. Moreover, it can be reused 3-4 times with absolute guarantees as long as it is filtered after frying to get rid of any food residue left behind.