Extra virgin olive oil for cooking and frying

Extra virgin olive oil is ideal for cooking due to its flavor, strong aroma and high nutritional quality. It can be used for both low temperature cooking and frying.

Additionally, it has a lower smoke point than other oils, so it is best not to heat it too much to avoid damage. The smoke point of an oil is the temperature at which it begins to degrade and release smoke. It is important to take into account the smoke point of oils when cooking at high temperatures to prevent them from being damaged and releasing substances harmful to health.

Some of the most common oils and their smoke points are:

Olive oil: has a smoke point of 190-216 degrees Celsius.
Coconut oil: has a smoke point of 177 degrees Celsius.
Palm oil: has a smoke point of 160-175 degrees Celsius.
Sunflower oil: has a smoke point of 230 degrees Celsius.
Corn oil: has a smoke point of 225 degrees Celsius.
Almond oil: has a smoke point of 216 degrees Celsius.

Extra virgin olive oil has a lower smoke point than other oils due to its high quality and the fact that it has not undergone refining processes, therefore it is an excellent option for cooking and frying.

Some of the ways in which extra virgin olive oil can be used in cooking are:

In dressings for salads and vegetables.
To marinate meats, fish, shellfish and legumes.
To cook rice and pasta.
Fry doughs such as empanadas, French fries or breadcrumbs.
To sauté vegetables or eggs and make stews.
To make breads and pastries.
To flavor sauces and dips.

Extra virgin olive oil is very versatile in the kitchen, it is very healthy due to its high content of antioxidants and monounsaturated fatty acids.