According to the results of research published in the scientific journal of the American Chemical Society, Journal of Agricultural and Food Chemistry, and reported by Slobodna Dalmacija, olive oil can best withstand the high temperatures that are reached during frying. According to the authors, it is about demystifying the general opinion that olive oil is not a good choice for frying, while the most commonly used oil – sunflower oil – turned out to be the worst option for this method of preparation.
The so-called smoke point is important.
The research, published in the Journal of Agricultural and Food Chemistry, tested four types of oil – olive, corn, soybean and sunflower. Scientists monitored how each of them behaved at high temperatures and when heated multiple times (up to 10 times). Namely, when frying food, the oil is heated to a temperature of up to 180 degrees Celsius, and each oil has a different smoking point, or the temperature at which it starts to smoke, which is a sign that the oil is breaking down. This breakdown leads to a series of reactions that are potentially harmful to human health. The testing confirmed that olive oil is the most stable at high temperatures, while sunflower oil breaks down the fastest.
And how to choose a good oil?
It is well known that olive oil has important nutritional value, is a powerful antioxidant and can enhance any dish with its specific taste – from appetizers to desserts. Our recommendation is Orgulina extra virgin olive oil TRADICIJA 1L and HARMONIJA 1L . The fact that it is a good choice is also supported by the title of the best-selling olive oil in Croatia, a title that Tradicija 1l has held for the fourth year in a row. Other olive oils with the Orgulina signature have also won a number of awards and recognitions. Another confirmation of quality has recently arrived – at the 25th anniversary meeting of olive growers Noćnjak, Orgulina oils won two gold medals for single-varietal oils – for GOLDEN extra virgin olive oil (special selection) and for Orgulina BIO extra virgin olive oil, while the standard selection Orgulina GOLDEN extra virgin olive oil was awarded a silver medal for the quality of blended varieties.
