Are you ready to fry with Extra Virgin Olive Oil?

Why should you give up on fried food?

You have to start from a good olive oil for frying well and the best is the extra virgin olive oil.


Rich in phenolic antioxidants and with a high prevalence of monounsaturated fatty acids, extra virgin olive oil is more stable and it has a high smoking point: the smoking point refers to the temperature at which a cooking fat or oil begins to break down, involving a chemical change that results in undesirable smoke and flavor. The smoking point of extra virgin olive oil is somewhere between 380 F and 410 F, depending on the impurities and acid content of the olive oil: the better the quality, the higher the smoking point.

Other fats and oils, although cheaper and considered “lighter” for frying and cooking, have a bigger concentration of polyunsaturated fatty acids and consequently they’re less stable. By treating with high-heat, these oils release harmful substances generated by fats oxidation.

Each food has its own frying temperature and the best way is to check it with a thermometer.


Potatoes, eggplant, zucchini, artichokes, large pieces of meat and fish: medium-high temperature and long duration (260 F -300 F).

Higher temperature, between 300 F and 340 F, is the ideal  for vegetables and fish in batter (made of water, flour and eggs). High temperature, above 340 F but never more than 375 F, for fast and super fast fried food, as breaded fish and meat (cotoletta alla milanese!), potatoes  chips and other vegetables chips, so loved by old and young.