Yes, you can deep fry with olive oil, but it depends on the type and the temperature. It's a common misconception that olive oil is unsuitable for deep frying due to a low smoke point. However, high-quality extra virgin olive oil boasts a smoke point exceeding 425°F (218°C), surpassing the typical deep frying temperature range of 350°F to 375°F (177°C to 191°C). [Source: It's a common myth that olive oil has a low smoke point, making it inadequate to deep fry with, but it is also a myth that oil needs to reach extreme temperatures in order to fry food. High-quality extra virgin olive oil has a smoke point of upwards of 425°F, well beyond the desired 350°F to 375 F range.]
Understanding Olive Oil and Deep Frying
Several sources disagree on the suitability of olive oil for deep frying. This discrepancy stems from the varying smoke points of different olive oils. Extra light olive oil, for example, has a higher smoke point than extra virgin olive oil, making it a more suitable option for high-heat cooking. [Source: Olive oil is not ideal for deep frying. It has a low smoke point and it's expensive.] However, even extra virgin olive oil can be used if the temperature is carefully monitored and kept within its safe range. Exceeding the smoke point leads to a breakdown of the oil, producing harmful compounds and an unpleasant taste. [Source: 450 degrees Fahrenheit is too hot for extra-virgin olive oil, but at 380 degrees, maybe a bit higher, the oil will not smoke, which indicates a breakdown of...]
- Extra Virgin Olive Oil: Use cautiously for deep frying. Its lower smoke point requires meticulous temperature control.
- Extra Light Olive Oil: A better choice for deep frying due to its higher smoke point.
- Refined Olive Oil: Generally has a higher smoke point than extra virgin and is better suited to deep frying.
The benefits of using olive oil for deep frying include its subtle flavor contribution, unlike neutral oils. [Source: Olive oil doesn't overwhelm whatever you're cooking with an olive-y taste, but it does lend a subtle hit of flavor that neutral oil doesn't.] However, its cost can be a significant factor compared to other frying oils. [Source: Olive oil is not ideal for deep frying. It has a low smoke point and it's expensive.]
Choosing the right olive oil and maintaining the correct temperature are critical for successful and safe deep frying.
