It's an old argument among (hobby) cooks: Can you use olive oil for frying or not?
Find out the answer and what to look out for here.
For salad dressings, for deep-frying, frying or baking: Oils are an indispensable part of most kitchens.
It should be noted that each oil is better suited * than others for a specific purpose.
Olive oil
has many advantages: it contains no cholesterol such as butter or lard, but it does contain healthy unsaturated fatty acids.
And the Mediterranean kitchens in Greece, Italy or Spain are practically inconceivable without olive oil.
There, the per capita consumption is over ten liters per year.
In Germany it is at least one liter of olive oil per capita.
But what is the truth of the statement that olive oil
cannot be used for frying and deep-frying
?
Also read:
Olive oil in the test: Big differences in quality - This is how discounters do
.
Frying with olive oil: it becomes dangerous at high temperatures
As
Quarks
reports,
naturally cloudy olive oil
in particular should
not be used for frying.
Because if the oil is heated too much, the aromas evaporate, i.e. the typical taste of the oil.
In addition, naturally cloudy olive oil contains amniotic fluid and small pieces of olives, which change their physical state from 100 ° C: This leads to smoke formation in the pan.
This not only has a negative effect on the taste, it can also be dangerous!
If you experience symptoms such as watery eyes and a sore throat, it is best to dispose of the smoking oil and food from the pan.
Then
acrolein has
formed - a substance that is suspected of being carcinogenic.
In addition, harmful trans fatty acids can be formed at too high temperatures.
Also interesting:
you shouldn't store olive oil in the kitchen anymore.
Olive oil for frying: note the smoke point
Basically, the following applies:
Overheating of the oil
should be avoided.
Every oil has a so-called
smoke point
: this is the temperature at which volatile components in the oil (such as water or free fatty acids) evaporate, and this is how smoke is created.
A rule of thumb:
Cold-pressed
(native) oils have a smoke point of 120 to 190 ° C.
The smoke point of
refined
, i.e. more heavily processed oils is over 200 ° C.
Unlike naturally cloudy
olive oil
, you can use it for frying - but only if the temperature in the pan is below 180 ° C.
There are also some refined oils that have been specially developed for high temperatures, which you can use, for example, for searing.
In general, you should use olive oil for low temperatures or for cold dishes.
Reach for high quality
virgin olive oil
, it is considered healthier than refined olive oil.
(mad) * Merkur.de is an offer from IPPEN.MEDIA.
Read more:
Rapeseed oil put to the test: This is how supermarket oils compare to organic brands.
Foods Everyone's Constantly Confusing: Do You Know the Difference?
Foods Everyone's Constantly Confusing: Do You Know the Difference?
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