Should I use olive oil for frying – of course!
Contrary to what you've heard and read, extra virgin olive oil is one of the best oils for frying. The medium-high smoke point of olive oil exceeds the temperatures needed for frying. Multiple peer-reviewed studies have shown that extra virgin olive oil out performs vegetable, peanut, corn, soybean, sunflower and canola oils. Unlike those other cooking oils, olive oil contains compounds and antioxidants that prevent the oil from breaking down under moderate heat.
Olive oil can be heated to high temperatures - researchers have found that more heat was needed to start the oxidation process in extra virgin olive oil than in peanut oil.
Olive oil can be reheated and reused safely - olive oil has a high resistance to oxidative deterioration compared to corn, soybean and sunflower oils.
Olive oil produces fewer harmful compounds when overheated - a team studied the aldehydes produced by heating extra virgin olive oil, olive oil and canola oil to 464°F. The study found that both extra virgin and regular olive oil were healthier than canola oil.
Frying in olive oil may fight disease - Just recently, a study found that vegetables fried in extra virgin olive oil contained more phenols and antioxidants than vegetables boiled in water.