Thanks to its lower price and high smoke point, light olive oil may be the best olive oil for deep frying. Its neutral flavor means it won’t impart much olivey goodness to your dish, but it will be healthier than most other cooking oils. All oils and cooking fats (butter included) have a “smoke point.” An oil's smoke point is the high temperature at which an oil starts to break down and form free radicals, which are unhealthy compounds. Not only are they unhealthy, they also impart a bitter or even rancid taste to your fried foods. You’ll know when you’ve hit the smoke point – you’ll smell smoke. Hopefully your fire alarm isn’t too sensitive! Most peo­ple know that olive oil has many health ben­e­fits and that using it in low-heat cook­ing and for fin­ish­ing enhances the fla­vors in foods, but what about high-heat cook­ing like fry­ing?

Rich in healthy fats– EVOO is predominantly made up of a monounsaturated fat called oleic acid, an anti-inflammatory omega-9 fatty acid that may also improve insulin sensitivity. Extra virgin olive oil’s smoke point typically ranges between 410 and 350 degrees Fahrenheit, which covers much of cooking. The Best Cooking Oil For Great Flavor: Extra Virgin Olive Oil I know this is the biggest question people ask, so I wrote a whole post about cooking with olive oil. What is the smoke point of extra virgin olive oil?Cooking fats and oils are con­sid­ered dietary fats of which there are three types, sat­u­rated, trans and unsat­u­rated. The first two are bad, but the third, unsat­u­rated fat, includes olive oil, ahealthy plant-derived dietary fat. But smoke point is not actually the most important factor when it comes to deciding on a cooking oil, according to the North American Olive Oil Association. Instead, focus on the oxidative stability of an oil. Oxidative stabilityrefers to how resistant the oil fats are to reacting when exposed to oxygen, heat, and light. Olive oil is rich in monounsaturated fats, which are relatively stable at high heat and less likely to undergo oxidization. The type of fats we should be concerned about at high temperatures are polyunsaturated fats, which produce more harmful compounds when heated -- even in oils with much higher smoke points than EVOO. Can you use olive oil instead of vegetable oil? Keep the oil hot. When the oil isn’t hot enough, more oil seeps into the food, adding more calories and making it feel soggy and heavy. 340° to 380° F should do the job. Like regular olive oil, light olive oil (or extra light olive oil, as it’s sometimes labeled) is a combination of refined olive oil and virgin olive oil. Where regular olive oil has about 15% to 20% virgin oil, light olive oil only has 5% to 10% virgin oil. Harvest date: Although an unopened bottle of EVOO has a shelf life of nearly 2 years, it’s best to buy from a place with good turn over so that you have access to the freshest oils from the latest harvest. If you head to our online shop and tap on any of the olive oils, you’ll see the harvest date and bottling date listed at the top for each bottle.

Fry Light Extra Virgin Olive Oil Spray makes preparing healthy, tasty meals much easier. A few sprays in the frying pan means only a few calories added to the food so frying becomes an option even when you need to keep the intake of fat down. Extra virgin olive oil is in also the healthiest oil you can use. Extra Virgin olive oil has a moisture content of 6 syns per tablespoon. It would take two syns per teaspoon to account for all of your daily allowances, which would be less than 15 syns per teaspoon. Because of its high calorie content, you should not use it to heat oil or to forecast how much you should eat. Extra virgin olive oil contains 6 syns and a tablespoon of calories. Use a low syn alternative or a low cal cooking spray if you find that olive oil is too syn-laden. Olive oil, in addition to being high in monounsaturated fats, is also high in anti-oxidants. What Is The Flash Point Of Extra Virgin Olive Oil? To maintain freshness and flavor, it is important to store your olive oil correctly and, as mentioned earlier, consume it within 3 months. Once opened, it should be used in about two months. So, enjoy your olive oil! Don’t try to save it for a special meal or occasion. The sooner you use it, the better it will taste! How to store olive oilLight olive oil– Contrary to what its name suggests, light olive oil does not have fewer calories and it is not a low-fat form of olive oil. The term “light” here refers to the flavor rather than the caloric content (all olive oil will contain about 14 grams of fat per tablespoon). Like pure olive oil, light olive oil is a blend of oils, and it has a higher smoke point than extra virgin olive oil. Recipes often state "drizzle oil over ......". I always fail and end up with drowning everything in oil. Some benefits of extra virgin olive oil Extra virgin olive oil has long been touted as one of the healthiest oils on Earth. Here are some benefits you may have read about it: You may have heard rumors that olive oil is not good for frying, especially if you're using high heat. It’s time to bust that myth. Olive oil can be a great choice for frying – it’s about choosing the right olive oil for the job. (They’ve been doing it in the Mediterranean in places like Greece and Italy for centuries!). That’s where we come in.

Frylight contains at least 30% less calories and fat than regular oils and dispenses 1kcal/0.1g fat per spray.. Nothing artificial. Great to Grill, Fry, Roast. 1 Cal Per Spray. Gluten Free. Vegetarian Society Approved. Suitable for vegans. Frylight. Indian cuisine is a vibrant tapestry of flavors, spices and techniques that have delighted taste buds for centuries. From rich curries to delectable kebabs and crispy pakoras, the art of Indian cuisine is a journey of the senses like no other. Amidst this culinary splendor, olive oil, known for its health benefits and versatility, has quietly made its way into Indian cuisine. In this article, we embark on a culinary adventure and explore the world of the best olive oils specifically suited for Indian cuisine. We dive into the art of frying, deep-frying, sautéing and more, and look for the perfect olive oil companions for these cooking methods. Why Olive Oil? Its subtle, fruity notes and high temperature resistance make it the ideal choice for enhancing Indian dishes. It adds a rich, healthy note to dishes that harmonizes beautifully with the essence of Indian cuisine. Not only do olive oils have different flavors, they also have different smoke points depending on the extraction process, which affects how high you can crank up the heat. Here’s your guide to frying with olive oil. Why Is Frying Oil Important? The short answer is yes, you can cook with olive oil. You may have heard the myth that you should not cook with olive oil, and that is simply a rumor that studies have proven wrong. It is produced by mashing ripe (and sometimes young nearly ripened) olives to extract their juice. When this process happens with minimal or no additional heat or chemicals, you get cold-pressed extra virgin olive oil, the good stuff as I like to say.The smok­ing point of extra vir­gin olive oil is some­where between 380°F (193°C) and 410°F (210°C), depend­ing on the impu­ri­ties and acid con­tent of the olive oil: the bet­ter the qual­ity, the higher the smok­ing point.