What kind of olive oil can be used for frying and what will happen if you use unrefined?

Olive oil is a type of vegetable oil that is obtained from the fruit of the olive tree. The national product of a number of countries in Southern Europe is actively used in cooking, religious rituals, cosmetology, perfumery and even in medicine. Rich color, dense structure, special taste and the presence of a whole range of useful substances are the main reasons for its popularity. Men and women add this ingredient to food to strengthen their own immunity. Many housewives prefer to prepare dishes exclusively using this food product. The text contains the most relevant information about whether it is possible to fry in olive oil.

Can I use unrefined?

There are several types of this product. It is difficult to single out one best olive oil for frying, because the health and taste characteristics of a particular product depend on several factors. Influenced by:

• olive variety;
• fruit ripeness;
• spin technique;
• shelf life and manufacturing methods.

Important!
When choosing a product in a store, the buyer should already have an idea of ​​what dishes he will add it to. For use in raw form, the “extra-virgin” and “virgin” (unrefined natural product) types are ideal. The process of cooking these types of oil occurs without additional thermal influence and the addition of chemicals. Thus, it is possible to preserve vitamin complexes and other beneficial substances. The best unrefined oil is Extra virgin olive oil. They are recommended to pour exclusively over salads or sauces. This unique olive “fresh” does not contain harmful additives or preservatives; the pressing process occurs mechanically. Many men and women are interested in the question of whether it is possible to fry with unrefined olive oil. Although this product has an exquisite taste and wonderful aroma, refined analogues are better suited for preparing fried foods. They are cheaper and tolerate extreme temperatures well.

Unrefined olive oil is practically unsuitable for frying, since the combustion temperature of this product is equal to 160 degrees. The surface of a non-stick frying pan in a hot state will be extremely high (about 150-250 degrees), unrefined oil will simply flare up. Refined analogues can be heated to 230 degrees without any risk.

Olive oil goes well with vegetables

Storage conditions

Must be stored in a closet out of direct sunlight. This way you can extend the shelf life of the product. Storage temperature is 18-24 degrees. Some thickened particles remaining on the walls of the container must be removed before entering the oil to avoid spoilage of the product. The container should be made of dark glass. This way there is a high probability of retaining useful substances.

If in the store the product is initially packaged in a transparent plastic bottle, then it is better to give preference to plain sunflower oil. After all, olive oil has already been subjected to improper storage, which means that all its beneficial properties have lost their value. You can buy oil in tin packages, but it is inconvenient to store. In this case, you will have to pour it into a container with a lid.

What happens when heated?

Frying in olive oil is not healthy, and it is not advisable to constantly consume such food. When a certain temperature is reached, food begins to lose its properties. Thermal treatment of unrefined liquid causes a noticeable loss of valuable substances. Thus, the human body will not receive the full range of vitamins, and cooking using unrefined olive oil will become more difficult.

But this is not the most important aspect. If you fry food in a frying pan to a smoking point or higher, the oil will rapidly begin to release harmful carcinogenic substances.

Frying produces acrylamide, aldehydes, ketones and other dangerous chemical compounds. There is a process of transformation of pigments and odorant substances.

Is it safe to mix olive oil with sunflower oil?

To save on the amount of olive oil, some people mix it with sunflower oil. But it is not recommended to do this. Because each of them is used at a different temperature. When the sunflower begins to burn, the olive will be in normal condition. In this case, the beneficial properties of the first product will evaporate.

But you can save olive oil in the following way. To do this, you need to fry in a small frying pan, using the product in a small volume. This will allow for quick frying if frequent stirring is required.

Is it harmful?

Whether frying in olive oil is harmful depends on whether the product is refined. It is more dangerous to use an unrefined analogue, as smoke will appear very quickly. The risk of obesity, heart disease, diabetes and even cancer increases dramatically! Acrylamide, heterocyclic amines and polycyclic substances containing a lot of carbon are known carcinogens.

A few minutes of frying in a frying pan will cause an increase in the level of aldehydes in food, which affect the state of the nervous system. The appearance of smoke is a kind of indicator. At this time, acrolein is formed, which affects the mucous membranes and contributes to the development of inflammatory processes.

It is not difficult to protect yourself from harmful influences. The cook should choose the right oil and not allow the dish to smoke in the pan. Otherwise, men and women are advised to avoid contact with the smoke that appears indoors, and also refuse to eat such food. Dishes prepared in this way will only cause harm.

What to replace

The table of oils that can be used for frying includes many vegetable fats, which in terms of their smoke point are similar to the purified product of pressing olives. According to this principle, olive pomace can be replaced with refined peanut and soybean oils, and also - you will be surprised - with regular refined sunflower oil. Therefore, you should think a hundred times before choosing equally expensive peanuts instead of olives.

By the way, avocado tops the smoking temperature rating: its extract begins to smoke at 271°C. But honestly, how often do we fry with this product? As well as almond and grape seed extract. This is more of an expensive cosmetic raw material than a culinary product.

Which one is suitable for frying?

Which olive oil is suitable for frying depends entirely on choice. Most chefs tend to use any of the following common types of products:

Extra virgin olive oil (unrefined, highest quality).

No additives are used during the preparation of the product. This is pure juice from olive fruits, its nutritional value is very high. It is suitable for men and women who prefer to lead a healthy lifestyle. Taste characteristics depend on the type of olive tree. This unrefined oil is of high quality and has an appropriate price.

Extra virgin olive oil

Virgin olive oil (unrefined, medium quality)

Although the production process of this oil is no different from the production of Extra virgin olive oil, a number of features can be noticed. Olives, which serve as the basis for finished products, are of lower quality. The price of Virgin olive oil is cheaper, and the taste is more modest.

Olive oil (mixture of refined and unrefined)

The lion's share of these products is refined oil (in most cases, manufacturers adhere to the proportion of 85%/15%.). Although the product is suitable for frying, the unique taste of Extra virgin olive oil cannot be experienced even in salads.

Refined

This type of oil (on the labels of finished products in stores you can sometimes see the name Olive-Pomace oil) can be easily heated to 230 degrees, and no smoke will be released. The product is cleared of unnecessary impurities, and is also inferior in taste to its analogues. Its advantages are its availability; chefs often use this ingredient in the process of frying food. It is important what kind of olive oil you can fry with, because human health depends on it.

Whose oil is better: a brief overview of countries and manufacturers

In order not to make a mistake in choosing a quality product, we will present you with an impromptu rating of manufacturers and their products. All these brands have found their place on the shelves of domestic stores, so there will definitely not be any problems with the purchase. Among the countries that supply oil around the world, the leaders are Italy, Spain, and Greece.

Frantoi Cutrera Extra Vergine

Rating 4.9 out of 5

This is an unrefined first-press product, originally from Sicily. For its production, only high-quality olives are selected, taken from the tree in October. Immediately after processing and squeezing the oil, it is immediately poured into dark green tall bottles and sent for storage in dark, cool cellars.

In 2022, it was Frantoi Cutrera Extra Vergine olive oil that deservedly received the title of best and a gold medal at an international competition. It has a characteristic smell, as well as a slightly sweet, rich, rich taste. It has high organoleptic data and acidity not exceeding the permissible 0.8%.

The cost of 0.25 liters of such a product is 1100-1300 rubles, which is quite expensive.

Suerte Alta “Picual” Extra Virgin

Rating 4.8 out of 5

This product also belongs to the premium class, as well as unrefined virgin oil. According to the Spanish internal classification, this product is usually classified as medicinal. The Suerte Alt company, which became a reliable supplier of the product back in the twenties of the last century, today offers you to enjoy high quality, light noble bitterness and healing properties.

The acidity of this oil is extremely low, only 0.2%, which is very good. This brand can most often be found in expensive restaurants. It is used for cooking all types of dishes, baking, and can be used for light frying.

The price of 0.25 oil is quite acceptable, only 650-750 rubles.

BORGES EXTRA VIRGIN

Rating 4.7 out of 5

The products of this Spanish brand occupy more than half of the entire Russian market. Moreover, it has also been known in the world since the very beginning of the twentieth century. During this time, she managed to develop a high reputation, as well as a widespread client sales network. This is again an unrefined, cold-pressed oil.

The taste of the oil itself may vary slightly depending on the raw materials used, as well as the region and period of its collection. But most often it is completely neutral or has a slight bitterness. This can rather be called a virtue or even a characteristic feature.

The cost of 0.25 liters of oil from this company will cost only 520-580 rubles.

Minerva Kalamata Extra Virgin

Rating 4.6 out of 5

This oil is also classified as unrefined, first pressed using the cold method. The company itself has been known on the world market since the beginning of the twentieth century. Products from the Peloponnese island (Greece) are sold in almost all countries of the world. It is believed that this particular option combines innovative production technologies with the ancient traditions of Greek classical cuisine.

The oil has a very pleasant, not at all bitter taste. Among many gourmets, this is considered a special advantage for this particular variety. It is suitable for adding to salads, for main courses, baking, side dishes and frying. It is especially highly appreciated by supporters of healthy eating and healthy lifestyle fans in general.

The price of a standard volume of 0.25 liters is 870-1020 rubles, depending on the outlet.

Iberica Extra Virgin

Rating 4.4 out of 5

The final place in our ranking is occupied by Italian extra cold-pressed oil. Grown in the hills of the Mediterranean, it has an incredibly pleasant nutty flavor and a characteristic olive aroma. According to consumer reviews, it does not interrupt the taste of the prepared products, but emphasizes and complements them. Even when frying food, no foreign tastes or aromas arise.

The olives used to produce this variety are grown on special plantations without the use of any chemicals. Pesticides are also not used on the fields. The product itself contains a very high percentage of omega fatty acids. The oil is quite thick in consistency, and it is packaged not only in glass containers, but also in tin cans.

The price for 0.25 liters of such oil is quite affordable and amounts to only 290-35 rubles.

Which one is best?

You should be guided by the principle that the higher the burning point, the more suitable olive oil is. When deciding which olive oil is best to choose for frying, refined products are the ideal option. It is more resistant to extreme temperatures and will not catch fire in the pan. Thus, it will be possible to avoid the formation of carcinogens and other harmful substances that affect the condition of internal organs. If a cook wants to prepare a delicious salad, then it is preferable to use the unrefined analogue, because this oil has a positive effect on health:

• improves metabolism;
• has a positive effect on the gastrointestinal tract;
• helps normalize a person’s weight (linseed oil and chia seeds for weight loss);
• reduces the risk of vascular diseases, heart disease and diabetes;
• strengthens the immune system;
• makes the skin clean;
• has a positive effect on the gastrointestinal tract, prevents the appearance of gallstones.

It is very important which olive oil is best for frying, because heat treatment of unrefined oil will reduce all these beneficial properties to a minimum. The low combustion temperature of this product (only 160 degrees) will cause the release of many harmful substances into food products. Find out what palm oil is in this article.

Can you get better from olive oil?

Olive oil consists of unsaturated fatty acids that are completely absorbed in the body. They do not accumulate as fat tissue. A diet containing monounsaturated fats has been shown to be healthier than a low-fat diet.

To make everyday dishes more delicious, you can add a drop of olive oil. It very subtly emphasizes the taste of the products and makes the dish more appetizing.

Olive oil is produced more in Spain. But this is not the only country. In Tunisia they produce a product that is more tart in taste. The taste and color of olive oil is different in each country.

comparison table

Every olive oil producer cares about the quality of their product, so choosing the right option can be difficult. A comparison table with the best types of oil from this rating will help with this.