The myth about not frying in olive oil has now been busted.

 

High quality extra virgin olive oils (with low free fatty acids) have a high smoke point. They are an excellent choice, albeit an expensive one. Mass produced, low quality olive oils have a much lower smoke point.


The International Olive Oil Council (IOOC) has this to say about frying food with olive oil:

 

When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures.


Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC).


The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

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