Is it ok to deep fry with olive oil?
Oils with higher smoke points are better for frying
than those with lower smoke points. "The
smoke point refers to the temperature at which an oil begins to smoke,
become discolored, and decompose. Cooking oil should never be allowed to
heat to the smoking point because this will cause food to burn and will
produce an unpleasant taste in the food." (Hormel
Foods)
The safety of deep frying with extra virgin olive oil has been questioned. Some studies say that it is the healthiest choice, while others say that because it has a lower smoke point than other fats, it is not safe. The best olive oil to use when deep frying is extra light olive oil, with the highest smoke point of all the olive oils at 468 degrees. Remember though that olive oil is often an expensive choice and canola oil is a good substitute and can be used in deep frying as well.