Olive oil is made up primarily of mono-unsaturated fatty acids (58 – 70 %) as well as saturated acids (13 – 17 %) which are much more heat-stable than polyunsaturated acids (content in olive oil: 11 – 15 %). This means that olive oil, in contrast to other vegetable oils like linseed or walnut oil, is very well suited to frying. But olive oil can strongly influence the taste of the fried goods. If you dislike the taste of olive oil, you can use our BIO PLANÈTE Cooking & Frying Olive Oil, which is designed especially for this purpose.
But as for all oils: do not heat beyond the smoke point! In addition, only filtered olive oils should be used for frying because otherwise, the suspended particles may lower the smoke point. Therefore, our unfiltered Olive Oil Fraîcheur is not suitable for frying.