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Cooking and Frying with Olive Oil

Contrary to popular belief, it is proven to be more healthy to cook and fry with olive oil, than with vegetable or seed oil.  
When exposed to high temperatures, most vegetable and seed oil begins to oxidize and becomes unhealthy for consumption exposing the body to harmful substances. 

However, at the proper temperature, Extra Virgin Olive Oil resists this phenomenon due to its high levels of antioxidants and unsaturated fats. 

When heated, Extra Virgin Olive Oil  is the most stable fat, which means it stands up well to high frying temperatures. Please read more here 

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

The digestibility of Extra Virgin Olive Oil is not affected signiffically when it is heated, even when it is re-used several times for frying.

Using Extra Virgin Olive Oil also for frying is the healthiest option.
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