Although Montabes Extra Virgin Olive Oil is more expensive than other refined oils such as sunflower oil or palm oil, for example, its lower absorption rate and greater number of frying cycles will lead to substantial costs saving in the long run.
Yes. Every olive variety has different chemical properties. The Spanish Picual variety is the most chemically stable variety and thus most suitable for frying.
High-quality Picual EVOO is the most suitable for frying because of its resistance to high temperatures. Food fried with Montabes EVOO absorbs less oil, and the oil it does absorb is more nutritious, which aids in digestion process and lowers the food's caloric content. EVOO adds oleic acid to fried foods and our diet as well as benefitting our cardio-vascular system.
For most types of food, the ideal frying temperature with Extra Virgin Olive Oil is 165ºC-170ºC. Raising the temperature will not reduce the frying time, and higher temperatures shorten the olive oil’s lifespan. Exceptions to this rule are delicate foods such as vegetables, which can be fried at a lower temperature, and baby squid or fresh anchovies, which can be fried at a higher temperature over a shorter period of time.
When the olive oil takes a very long time to heat up and cools down very quickly once the food has been submerged in it. Olive oil should be replaced when froth begins to accumulate on the surface, when large bubbles appear or it turns reddish in color.
No. Montabes Extra Virgin Olive Oil should not be mixed with other cooking oils as this will lower its nutritional value and accelerate its breakdown.
The ideal fryer size depends on the actual work volume of each kitchen. On average, using a larger fryer will prevent the temperature from dropping too low, although minor thermostat adjustment may be necessary.
Food should be dry in order to reduce the oil’s breakdown and to avoid splattering. Refrigerated foods should not be cold when placed in the fryer. Doing so will affect the fryer´s ideal temperature and subject foods to thermal shock.
Yes. Our Extra Virgin Olive Oil contains up to 80% Oleic Acid. This monounsaturated fatty acid is remarkably stable and difficult to break down or oxidize, even at frying temperature. The moisture and saturated fatty acids released by some foods during the frying process, however, as well as the crumbs from previous frying cycles will speed up the breakdown of the olive oil if not filtered regularly.