FRY SOME MORE! — mykitcheninspain.blogspot.com

Laboratory studies have shown that foods fried in olive oil absorb less oil than those fried in other oils. That means the oil lasts longer and the food is less greasy. (The test used potatoes, weighed before and after frying in olive oil, sunflower oil and soy oil.) Extra virgin olive when heated does lose some of the organoleptic qualities, such as fruitiness, for which it is so valued. For that reason, don’t use your most delicate and expensive oils for frying. They are best saved for using raw. Best for frying is a very stable Picual variety olive oil from Andalusia.

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