Why shouldn't you fry in olive oil?

You may have heard that you shouldn’t fry in olive oil. But is it really true, or just a myth? At CARDENAU, taste is our number one priority, and we love exploring how our Extra Virgin Olive Oil can best be used in the kitchen. So let’s take a deeper look at the truth behind frying temperatures and olive oil usage.

Why do many people say that you shouldn't fry in olive oil?

It is a common belief that olive oil cannot withstand high heat because it can become harmful to health or lose its beneficial properties. This claim is typically based on misunderstandings about the oil's smoke point.

What does the smoke point of oil mean?

The smoke point is the temperature at which an oil begins to smoke and break down. When an oil reaches its smoke point, it can lose both flavor and nutritional qualities. Many people mistakenly believe that olive oil has a low smoke point, but the truth is that Extra Virgin Olive Oil can actually withstand temperatures up to around 190-210°C, which is suitable for most common frying processes (International Olive Council) .

Is it healthy to fry in Extra Virgin Olive Oil?

Yes – in fact, several studies show that Extra Virgin Olive Oil is very stable when heated compared to many other oils, and therefore retains its antioxidant properties better (European Journal of Clinical Nutrition) . In addition, the oil adds both flavor and nutrients to food during frying, which is a clear advantage over neutral oils such as refined rapeseed oil.

The myth that olive oil becomes unhealthy when heated

A common myth is that extra virgin olive oil becomes unhealthy when fried. However, studies show that extra virgin olive oil retains its antioxidant effect and polyphenols even when heated within normal cooking temperatures (European Journal of Clinical Nutrition).

The flavor benefits of frying in Extra Virgin Olive Oil

When you fry in CARDENAU Extra Virgin Olive Oil, you not only get the benefits of a healthy oil, but also the rich flavor that can elevate your dishes. The oil adds a distinctive depth and a slightly peppery nuance that highlights the flavors of vegetables, meat and fish.

Read more about why CARDENAU Extra Virgin Olive Oil tastes better in our blog post: Why do some olive oils taste better?

When should you choose a different oil?

Although Extra Virgin Olive Oil is well suited for general frying, extremely high heat such as deep frying may require oils with a higher smoke point. Here, a refined oil, such as sunflower oil, may be more appropriate.

Want to learn more about the difference between oils? Read our blog post: Best Olive Oil Guide.

CARDENAU's recommendation

At CARDENAU, we always recommend frying in our Extra Virgin Olive Oil when it comes to adding flavor and depth to your dishes. The moderate heat treatment helps to highlight the oil's unique flavor nuances without destroying the valuable polyphenols and healthy fatty acids.

How to best fry with Extra Virgin Olive Oil

Use moderate heat: Slowly heat the pan with the oil.

Avoid letting the oil smoke: Keep the temperature moderate.

Use fresh CARDENAU Extra Virgin Olive Oil for best taste.

Read more about using olive oil in our guide: How to use olive oil correctly?

Can you fry in Extra Virgin Olive Oil?

In short, yes – you can! When you choose a high quality like CARDENAU Extra Virgin Olive Oil, you ensure both excellent taste and healthy properties. So don't be fooled by old myths and misinformation.

See you soon – Buy CARDENAU Extra Virgin Olive Oil here!