Is it better to use seed oil or extra virgin olive oil for frying?
In all our supermarkets or hypermarkets, by now, we are used to seeing a large quantity of different oils, not only for origin and flavor, but also for nutritional and organoleptic properties. Among the many, two are the best known: extra virgin olive oil and sunflower oil. The question now arises: which one to prefer or choose in the kitchen?To clarify, we at Oleificio Lovascio explain to you what are the main differences between the two types of oils on the market.
Extra virgin olive oil is a noble food, derived from the pressing of olives. It is an excellent raw condiment to flavor our dishes, preserve food, but above all it is the basis of the famous Mediterranean diet. What few know, however, is the use of extra virgin olive oil for fries. Just to prepare an excellent and delicious crispy and golden fry, you need to choose the right oil.
The first question you will certainly ask yourself is: better to fry with olive oil or with seed oil? For us at the Oleificio Lovascio there is no doubt: olive oil is ideal for frying, as it guarantees better stability.
Substantially the oil must never reach its maximum temperature, called the smoke point, so that this does not start to burn and release toxic and harmful substances for our body.
Olive oil, especially if extra virgin, is in fact the most suitable for frying as it is rich in vitamin E, polyphenols and antioxidants which provide effective protection against the degradation caused by the high frying temperature. Extra virgin olive oil is the only one with a very high smoke point, effectively resisting high temperatures (180°C-210°C).
Sunflower oil
Sunflower oil has more polyunsaturated fats (omega 3 and omega 6) than extra virgin olive oil and consequently easily alters at high temperatures. Furthermore, in the absence of antioxidants, the degree of harmfulness and toxicity can be much higher if the smoke point is reached. In particular omega 3s are sensitive to heat and high temperatures.
The result is that, following excessive and prolonged overheating, sunflower oil can be excessively damaged, not at all light in the digestive system, corrosive to the liver and gallbladder.
However, regardless of the seed of origin, not all oils are the same. The difference in this case is also the extraction and refining process. The long process they undergo to become cheap and long-lasting oils, with an almost absent smell and a bland taste, deprives them of their best nutrients and promotes the formation of those fats harmful to our health.