It is an age-old concern. Can you or can you not fry with olive oil? I do not want to speak of myself as an outcast or revolutionary. I am exactly like you. I enjoy eating delicious meals. I like jokes. I like getting freebies. However, there are moments that we must take a position that opposes what the bulk of people say. I recognize what I am talking about though, not that I say I am smarter. Most people believe that you can not fry in olive oil in this situation. I do not approve.
If you are curious whether olive oil could be used for deep frying, the simple answer is yes. Although there are certain aspects to check for when buying olive oil, in general, olive oil is a good option for deep frying. This is due to high resistance to breaking down and its reasonable smoke point. For a sear or shallow fried, I recommend olive oil. It is something we do most of the time. However, we would never deep-fry something in olive oil.
I dislike deep-frying in olive oil. Not that it would go wrong or fry incorrectly, but because it would be costly. Extra virgin olive oil is expensive, and pouring six cups of it in a Dutch oven to cook some chicken—rather than using anything less expensive like vegetable oil—seems inconvenient.
However, I choose olive oil for a sear or shallow fried. In reality, there are certain things we only use it for. Still, before we get there, there is one thing we need to clear up: Yeah, olive oil seems to have a lower smoke point than most mild oils, but it is not by much. Around 375 degrees Fahrenheit to be exact. When you sear a portion of meat in it, it will smoke. And okay, that is completely fine.
Smoke Point of Olive Oil
When it comes to deep-frying, one of the most significant things to consider is the smoke point. This is because the smoke point specifies the point at which an oil begins to break down. Since deep fryers usually hit temperatures of about 375 degrees Fahrenheit, the oil must go a little higher than that. As per the North American Olive Oil Association, the smoke point of olive oil varies from 390 to 468 degrees Fahrenheit.
Since deep fryers only cross 375 degrees Fahrenheit, you will be fine with deep frying with olive oil. The first and only factor to bear in mind is not to mix up olive oil and extra virgin olive oil. The two are clearly rendered differently, and extra olive oil has a lower smoke point that varies from 350-410 degrees Fahrenheit, as per the North American Olive Oil Association.
How to Find Out if the Olive Oil has gone Bad
Even if olive oil may not degrade quickly, it can go unpleasant if left in a deep fryer for a prolonged period. Reusing oil, ingesting food particles, and allowing the oil to settle will all help to break down the oil gradually. Since there are many factors to remember when determining the life span of olive oil, it is more crucial to understand the signals that indicate when olive oil, or any oil, is no longer appropriate for deep frying.
Indications of Bad Olive Oil
- The darkened color of the oil.
- The oil is starting to smoke strangely.
- Take note of the time when you have allowed the oil to remain.
- The taste has changed. Spoilt olive oil may become even more bitter as it gets rancid.
Is Olive Oil Stable Enough for Deep Frying
While we have already covered how olive oil’s high smoke point makes it perfect for deep frying, we have still yet to mention how Olive Oil is incredibly safe for deep frying usage. Olive oil is amongst the safest cooking or frying oils due to the form of fats present in it (mono-saturated fats).
Research shows that olive oil outdoes more than 90 percent of other oils in terms of resistance to breaking down due to high temperatures. This ensures that olive oil is usually better to use and can have a longer shelf life. I claim that it can last long because heat causes oils to degrade.
If you repeatedly deep fry with the same oil, the smoke point of the oil will gradually reduce. Even so, as opposed to other oils, olive oil has demonstrated the ability to tolerate heat and withstand degradation. This is not to suggest that olive oil will never break down while deep frying, but it does take a little longer than other oils.
When buying olive oil, you should always read the bottle. If you’re hunting for low-cost olive oil, you’re likely getting duped. This is due to the fact that many oils will use olive oil combined with other oils and mark it as olive oil or extra virgin olive oil. Prior to actually making any orders, double-check any standards, labels, and additives on the package.
To conclude, if olive oil is not more costly than other oils, it might be a perfect substitute for deep frying. It has excellent health advantages and a high smoke point to counter extreme temps. Its flavor adds a touch of astringency and palatableness to the dish, which does not go well with anything you deep fry. It isn’t the best oil for deep frying, but you can always do that with olive oil.