Research published in 2018 by Acta Scientific Nutritional Health found that when compared to other popular cooking oils, extra virgin olive oil was the most chemically stable after heating at high temperature. In addition, despite being exposed to extreme heat it was still safe to consume. The tests consisted of a 20-minute frying at 240C and a 6-hour deep fry at 180C.
It fries perfectly fine, you can use it as a cold oil because it might be expensive for you, too bad.
No shit it fries. It’s not a money thing, it’s a health thing. It’s a cold oil that shouldn’t be heated to such temps.
Pretty sure this is an olive oil vs extra virgin olive oil issue. The latter can be heated to fry temps without denaturing into carcinogens.
Research published in 2018 by Acta Scientific Nutritional Health found that when compared to other popular cooking oils, extra virgin olive oil was the most chemically stable after heating at high temperature. In addition, despite being exposed to extreme heat it was still safe to consume. The tests consisted of a 20-minute frying at 240C and a 6-hour deep fry at 180C.
https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf