Let’s be honest with each other for a second. The health risk of fried food isn’t really the oil itself. It’s the crispy, batter-drenched, deep-fried everything that you’re eating. Olive oil isn’t the villain here—the deep-frying bender is.
Can You Fry With Olive Oil? | Food For Net
Frying in olive oil is actually better than frying in most other oils because monounsaturated fats (the good stuff in olive oil) are more stable under heat. Plus, you get a bonus dose of heart-healthy compounds. But it’s still fried food, okay? Let’s not pretend we’re eating kale chips.
So, the question isn’t “Is olive oil good for frying?” The real question is: “Is frying itself good for you?” And the answer? In moderation, sure. Every single day? Probably not, my friend.
A Little Cooking Hack
If you want the holy grail—crispy, golden food without the guilt—try this: use a mix of olive oil and butter for pan-frying. The butter adds flavor and a higher browning point; the olive oil keeps it stable and healthy-ish. You’re welcome.
And please, for the love of all things crunchy, don’t reuse your frying oil over and over. Each time you heat it, those healthy polyphenols degrade. After one or two uses, toss it. Your arteries will thank you.
Fun fact: Mediterranean grandmothers have been frying everything from potatoes to fish in olive oil for centuries. And they live longer than most of us. Coincidence? Maybe. But I’m going to trust the grannies.
