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Cooking and frying in olive oil




We often get questions about cooking and frying in olive oil. What is the reason that one olive oil is suitable for hot use, while the other is not? In order to understand the difference, we should take a step back, back to basic. 

The use of olive oil
It is crucial to distinguish olive oil for cold use and olive oil for hot use. Olive oil that is only suitable for cold use, is produced especially for dipping and dressing dishes, which means it cannot be heated! When you accidentally reach for the wrong olive oil, spatters can emerge from your pan and the oil will burn when it reaches a high temperature. This has to do with the way the oil is heated and with the characteristics of the oil. 

Heating the olive oil
The best and safest way of heating the oil is by first heating an empty pan. When the pan has reached its desired temperature, turn down the gas and add the olive oil. Like this, it will be heated gradually which means the humidity of the olive oil will evaporate and you will not burn yourself on spatters. What makes the olive oil applicable for hot use? 

Olive oil for hot use: the characteristics
The pulp, proteins and humidity are removed from the olive oil. We do that for a good reason. 

Heating
In order to ensure it is possible to heat the olive oil and remain its qualities, the pulp is filtered from the oil and the small quantity of protein is separated. This, because these proteins start to burn when the olive oil is heated. The pulp starts to burn at 100˚C while protein already starts burning at 80˚C. This causes the oil to smoke and has a bad influence on the flavor of your steak.  That is not what you want. The olive oil should be able to be heated to a high temperature of approximately 240˚C.

Humidity
Besides, humidity causes these miserable spatters. That’s why the humidity is also extracted from the oil. For the olive oil that is suitable for cooking, the Coratina olive is used because of its low quantity of moistness. After the olive oil has been filtered, an extra process is added. Namely to centrifuge the oil, to extract the very last drip of humidity out of the oil. Like this, the olives are purified in a very natural way, so that the composition of fat and acid remains healthy. What rests, is a very pure, fine olive oil that is almost ready for cooking.

Last steps of the extraction process    
Finally, a drip of citric acid is added to the olive oil. This, because there still is a very small chance the oil might still stick to your pan, with a result of burning. This last step of the process makes sure every small element that may cause burning, is excluded and that you can start preparing delicious meals!
 
The result of this story can be captured in our olive oil that is suitable for cooking. The Olive Oil Every Day can be heated to a very high temperature, while remaining a wonderful taste!
 

Written by - Valerie Molenaar

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