Is olive oil suitable for deep oil frying or merely for general cooking?

Answer 1

Not for deep frying. I've tried it--it tasted foul. Use light oil for deep frying. If you have an oil sprayer and really want the olive flavor, then after the food is fried, drain on a paper towel and spray it very lightly with olive oil.

Answer 2

This would be a very expensive way to deep fry. Olive oil is best for general cooking, and is more healthy if not heated at all, but used as a dressing or added at the the end of the cooking process

Answer 3

While olive oil is great for general cooking (it has great health benefits and I never use cooking sprays or butter when sauteing anything anymore), it's really not that good for deep frying. It's not only very expensive, but it doesn't work as well as other oils. I don't use regular vegetable oil like some people because it's one of the worst kinds of oil. Yes, all oils are fat, but it's the kind of fat that you need to look at. When I deep fry things, I use canola oil because it's one of the better kinds for you and it doesn't make the food taste funny. If you're interested in finding out about what kinds of oil are better or worse for you, I suggest looking up info on the Zone diet, which focuses on a balanced diet of healthy foods. The author has ranked his top 100 foods (including fats) in a book, and he goes into a good detail on what oils to go for and what to avoid.

Answer 4

I use extra-virgin olive oil for frying with no problem. Sometimes I use it half and half with butter, too. I don't use it for deep fat frying though because it has a fairly low smoke point and deep fat frying requires a high temperature and olive oil would smoke. The reason olive oil, any type, is not recommended in most recipes is because it has a much stronger flavor than cooking oils such as canola and corn oil. Cakes and cookies and such just wouldn't taste right with olive oil. Using a more flavorless oil is better for most recipes.

Answer 5

I have never used olive oil for deep frying, I have always used Crisco in the can. I do use it for frying cutlets and other things, I would think if you used olive oil for deep frying, there would be a distinct flavor, not like the flavor of vegetable oil or Crisco. But that's only my opinion.

http://www.italiancookingandliving.com/olive_oil/cooking_techniques.html
after writing the above, I decided to check it out please go to the above site and see why its not a good idea to deep fry with olive oil.

Answer 6

Olive oil has a lot of flavor and is very heavy. It is not a good oil to deep fry most things.

Answer 7

No. Olive oil is perfect for drizzling, light saute and for brushing on something that you are grilling. Its fragrant aromatics would be lost in a deep fryer and you just wasted all that oil.

Olive oil has a low smoking point, which means that it thins out too quickly under high heat. You would have to keep adding more oil to accomplish a deep fry.

Answer 8

Olive oil has a lower smoke point than other oils like vegetable oil, so if you have your fryer temp to high it will make the food you are frying taste bad, I wouldn't use it to deep fry

Answer 9

Do not deep fry with olive oil. Olive oil has a low smoking point and to get it hot enough to deep fry something, it will burn and taste bitter. Use peanut oil, it has the highest smoking point.

Answer 10

Light olive oil can be used for deep frying like "third pressed" stuff, in fact the Italians (Molto Mario says so) use it all the time: however do not use Extra Virgin or any green tinted olive oils, their smoking point is far too low to deep fry with.