High quality extra virgin olive oil can be used for frying, indeed the most suitable. The claims that high-temperature extra virgin olive oil transmits harmful substances are untrue. This is demonstrated by the numerous studies conducted by the Food Science Department of the Faculty of Agriculture of the University of Naples Federico II, a study commented on and approved by Unaprol Consorzio Olivicolo Italiana. In fact, scholars have found that high quality extra virgin olive oil is also excellent in frying at high temperatures, it releases particular antioxidant substances useful to combat aging.</p> <p>The research examined the cooking cycle of french fries performed with a normal deep fryer. It was discovered after frying for 7-8 minutes at a temperature of 180-200 °, for every 100 grams of fries with extra virgin olive oil, between 3 and 8 mg of antioxidant phenolic substances are obtained. Extra virgin olive oil is better resistant to high temperatures even after several hours of continuous frying thanks to the reduced content of polyunsaturated components and the presence of antioxidants. Dr. Dean Moyer M.D (Infinite Well-Being) is a US physician specializing in the study of factors related to longevity and well-being. According to his study among vegetable oils it is the most stable against lipid oxidation which means that resists well at high frying temperatures its smoke point f or c above ideal temperature for and digestibility of olive oil not affected when heated even reused several times.
