This olive oil is the best oil to fry. It is pressed from olives (first pressed) and subjected to a refining process. Then 20 percent or more of the unrefined olive oil is added. In the store "Olivia" in St. Petersburg, I met several of these oils with different percentages of adding unrefined oil : 20%, 35%, 40%, 50%. Accordingly, the taste of the oil to which 50% of unrefined oil was added will be more pronounced, but the bitterness is unlikely to be felt. Extra-virgin olive oil is called universal because it can be used for cooking and adding to salads and dressings. However, when added to salads, the beneficial properties of this oil are also inferior to unrefined olive oil. Unlike pomace oil, refined olive oil has a beautiful Golden color. I didn't notice any sediment in the oil there. You can immediately see that it is a higher class and, accordingly, the quality is better than the pomace. However, the price is not cheap. Almost two times more expensive than the second pressing oil refined. But you have to pay for quality! In Europe, this category of olive oil is the most consumed. It is not inferior in heat resistance, but even surpasses olive oil from pomace. It is ideal for frying, because of the presence of more stable fatty acids in it than in other vegetable oils. It makes the smoke formation temperature much higher than the temperature for normal frying of food. When frying food in extra virgin olive oil, no carcinogens are formed.
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