But what does this mean for us everyday cooks? Well, imagine you're making a batch of crispy french fries - you want the oil to be hot enough to give them that perfect crunch, but not so hot that it starts to smoke and ruin the whole dish. Using an oil with a high smoke point, like avocado oil or peanut oil, would be a better choice in this case.
However, that doesn't mean you can't use olive oil for frying at all. If you're cooking at a lower heat, like when making a hearty stew or braising some veggies, olive oil can add a rich, fruity flavor that's hard to beat. Just be sure to use a lighter hand when pouring it in, as it can still make your dish a bit greasier than other oils.
Another thing to keep in mind is the type of olive oil you're using. Light olive oil or pure olive oil have a higher smoke point than extra virgin, making them slightly more suitable for frying. But let's be real, who wants to use the "light" version of something when you can have the good stuff? It's like choosing between a luxurious spa day and a quick facial wipe - which one sounds more appealing to you?
Can You Fry with Olive Oil? An In-Depth Frying Guide – Texas Hill
