In recent days, due to the sad geopolitical situation in Ukraine, the seed oil market seems to have gone crazy, to the point that a 1-liter bottle of oil will soon cost €5-6 due to the shortage of this material, of which Ukraine is the main exporter.
Many claim that within a few months it will be practically impossible to find, and in some areas of Italy, we are witnessing a real rush to grab this oil, mainly used for frying.
But what will happen a few months from now?
Is it really necessary to worry about the seed oil shortage?
The answer is absolutely not! There is an oil that is clearly superior and capable of completely replacing seed oil for frying; this oil is the pride of the Italian table: Extra Virgin Olive Oil. Let’s find out why, keep reading!
For years, frying with olive oil was a practice that was almost demonized. According to many, it made fried foods heavier, more “soaked,” and harder to digest, but is that really the case? What are the actual characteristics of extra virgin olive oil, and what makes it more or less suitable for frying?
In the following article, we will show you the pros and cons of frying with olive oil, and you will find answers to all the relevant questions. Keep reading!
We all know that “even a slipper tastes good fried,” but for frying to be done perfectly, you must follow certain rules and, as always, start with high-quality ingredients. So, let’s look at the main rules for frying food well and, above all, learning how to choose the right oil.
The idea that the ideal frying should be done with sunflower seed oil probably stems from the spread of Oriental-style frying in our country, the infamous tempura, so appreciated for its lightness. For this reason, in recent years, the use of seed oils for home frying has become increasingly common.
In reality, what many do not know is that the best oil for frying is extra virgin olive oil, and now we will explain why by comparing the characteristics of EVO oil with those of sunflower seed oil (which is the most commonly used for frying).
The factor that most affects the quality of frying is the temperature that the oil can withstand and its smoke point, which is the temperature at which the oil begins to release a toxic substance harmful to the body called acrolein.
The first advantage of using olive oil for frying is that the smoke point of olive oil is around 210°C, which is higher than the temperature at which frying is usually done (180-190°C). Meanwhile, the smoke point of the much-loved sunflower seed oil is only 130°C, so this oil deteriorates at the temperature of common fryers because it is much richer in omega-3 and omega-6, polyunsaturated fats that denature more easily.
2. THE PRESENCE OF POLYPHENOLS
Furthermore, olive oil for frying is better than sunflower seed oil because it is rich in polyphenols, which are natural antioxidant substances capable of counteracting the action of free radicals that the high temperatures of frying inevitably release into food.
3. THE REFINING PROCESS
To this, it must also be added that sunflower seed oil is refined through chemical processes, while extra virgin olive oil is a 100% natural product. Especially if it is cold-pressed and obtained from organic farming, we have the guarantee of using a very high-quality ingredient. Like sunflower seed oil, all other seed oils also undergo refining processes to make them lighter, odorless, colorless, and almost tasteless, but obviously, all these processes lead to an alteration of the chemical structure, which also affects resistance to high temperatures.
4. THE COST OF SEED OIL
The final reason why you should prefer frying with olive oil is what we mentioned in the introduction of this article: the exorbitant price to which seed oil has skyrocketed recently. It is recommended to prefer a quality extra virgin oil over common seed oil, even for frying.
Pots for frying in olive oil should preferably not be too wide but deep for better temperature uniformity.
If possible, use a thermometer to check the oil temperature or, as grandmothers used to do, perform the toothpick test to see if the oil is frying.
It is fundamental to take care to replace the oil when it starts to darken, becomes more viscous, starts to smoke, or is too full of food residue; it is better to avoid topping up because the exhausted oil continues to release harmful substances.
The food to be fried should all be cut to roughly the same size for uniform cooking; they must all be dry to avoid adding water to the oil and prevent dangerous splashes of boiling oil. Another tip is not to put too much food in the pot at once, as this significantly lowers the oil temperature, risking that the food becomes soaked and no longer crunchy by the time the oil reaches the right temperature again. Finally, never add salt or spices during frying, as this can alter the characteristics of the oil; it is preferable to season the food only after cooking.
To ensure that an oil does not become harmful to our health, it must be discarded after each use, unlike what happens in many fast-food restaurants where the oil (often seed oil) is used and reused many times.
Using extra virgin oil for frying might, at first glance, have a downside: the price of EVO oil. It is undeniable that the cost of extra virgin olive oil is higher than seed oil, but given the benefits in terms of taste and well-being for the body, the price should not be a limit, especially since frying is not a type of cooking used every day.
Our advice is to use new oil raw or for seasoning fresh foods to enjoy the intense flavor of the new olive pressing, while for frying, you can also use extra virgin olive oil from the previous year.
As we have explained in this article, it is absolutely possible to fry with olive oil, completely replacing seed oil, which seems to be in short supply at the moment. The results will be almost identical, very, very similar, and in fact, you might even prefer it from the very first moment.
The advantages of frying with olive oil are several, and the fried food will be just as delicious.
Don’t believe it? Then all you have to do is try!
Our Selezione Oro Oil is perfect for frying! You can find it here.
If this article was helpful, let us know in the comments and don’t forget to take a look at our shop. Our award-winning extra virgin olive oil is ready to ship—try it now!
Technician and expert in extra virgin olive oils, registered in the National Register, Campania section. Master oil miller with diploma, obtained from International Extravirgin Agency.
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