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 tasty and sensible to fry in olive oil. Yet there have been mixed and confusing reports about how healthy it really is.

We try to briefly indicate which guidelines you can follow. All active substances in olive oil continue to do their work, even at high temperatures. Because Extra Virgin olive oil contains the most antioxidants and other active substances, they could also do their good job in baking. However, unfiltered olive oil contains many floating particles, such as pieces of the kernel or skin. These particles burn faster, even char, which not only results in a poorer taste, but also in unhealthy substances. 

It is therefore wise to use the clearest possible (filtered) olive oil when baking. This could also be an extra virgin olive oil. The combustion point of extra virgin olive oil is at least around 180 degrees and can go up to about 210 degrees. The better the oil (low acidity), the higher the temperature can be. Almost all our olive oils are filtered. If not, this is clearly stated in the description. Baking in filtered and high-quality extra virgin olive oil is therefore very possible. Spanish top chefs do no different. It makes everything tastier. For a more neutral taste and in a lower price range, we recommend a 'normal' olive oil. A 'normal' olive oil (not extra virgin) is cheaper and by definition meets all requirements (clear and can withstand high temperatures).