Olive oil for frying
Olive oil is one of the few, if not the only oil that retains its properties, even at high temperatures. It is therefore nice and wise to fry in olive oil. Yet various and confusing messages have appeared about how healthy it really is.
We try to indicate briefly which guidelines you can follow. All active ingredients of olive oil continue to do their job, even at high temperatures. Because Extra Virgin olive oil contains the most antioxidants and other active substances, they could also do a good job when baking. However, it is true that with unfiltered, pure olive oil many floating particles are present, such as pieces of the kernel or peel. These particles burn faster, even carbonize, and that not only leads to a lesser taste, but also to unhealthy substances.
It is therefore wise to use as clear as possible (filtered) olive oil when baking. That can and may also be an Extra Virgin olive oil. It is often indicated on the label whether the olive oil is suitable for the hot kitchen.