It's important to banish old myths about fried food and learn to enjoy this traditional cooking technique.
All olive oils deteriorate during the frying process, but each in a different way. Spanish health regulations require deep fryer oil to be replaced once polar compound levels reach 25%. Polar compounds appear as a result of the breakdown of olive oil during the frying process. Although olive oil is priced higher than other cooking oils, frying cost will be lower in the long run since foods fried with Montabes EVOO absorb less oil and therefore requires less deep fryer oil changes, further improving its long term value.
From a nutritional perspective, Extra Virgin Olive Oil is the best olive oil for frying due its oleic acid content, polyphenols and other natural antioxidants, which other refined oils lack. During the frying process food absorbs oil which in turn absorbs some of the fat released by the food. Thanks to the crust formed on the food´s surface, internal temperatures remain lower which conserves food´s nutritional value and flavor. Frying is more efficient than roasting and quicker than boiling which can often take hours. During the frying process food is heated rapidly and uniformly which allows heat to slowly cook food until becomes juicy on the inside but remains crusty and crunchy on the outside.
The amount of olive oil absorbed by the food during the frying process varies significantly among different oils which can range from 8% to 35% of the weight of the fried food. This percentage not only depends on the appropriate cooking technique, but also on the type of olive oil. Food fried with EVOO absorbs less oil than food fried with other cooking oils, thus adding fewer calories to our diet and resulting in crunchier and tastier foods.
Extra Virgin Olive Oil is the natural juice of the actual olive which can differ enormously and help avoid oxidation during the frying process. High-quality “Picual” Extra Virgin Olive Oil such as Montabes EVOO has a high oleic acid content and natural antioxidants, and the greatest chemical stability of all the varieties which reduces food’s absorption rate thus resulting in additional frying cycles.