Smoke points, flavor & the best choices
Which oil should you deep-fry with? Choosing the right oil for deep-frying comes down to three things: temperature resistance (smoke point), flavor, and how stable the oil is when it gets very hot.
Oils with a high smoke point can withstand deep-frying temperatures without starting to smoke, taste burnt, or break down as quickly.
Quick answer: For most people, a neutral oil with a high smoke point (e.g., canola oil or sunflower oil) is the easiest choice.
Here, Lovisa deep-fries mini cheeses and shows how to get a crispy result with the right olive oil
If you want to deep-fry with olive oil, refined olive oil (or a mild cooking olive oil) is a good alternative because it can withstand high heat and provides a mild flavor that allows the ingredients to take center stage.
How do you choose the right oil for deep-frying?
Which oil should you deep-fry with? Refined olive oil, canola oil, or sunflower oil with a high smoke point (200–220 °C) gives the best results and a neutral flavor.
When choosing oil, consider how hot you want to fry and what flavor you want. Refined oils are more heat-resistant than cold-pressed oils. A good frying oil should be neutral in taste, withstand at least 200 °C and not give a bitter aftertaste.
For home use, it's smart to have a bottle of all-purpose oil that can be used for both cooking and frying, such as Abuelaz olive oil .
Abuelaz - A pure virgin olive oil, but gives more flavor than a fully refined oil. Perfect oil in every bottle!
When olive oil is a good choice for frying
Yes, you can fry in olive oil – but choose the right type. Cooking olive oil (often a blend with refined olive oil) is usually milder and better suited to higher temperatures than a very aromatic extra virgin.
When is olive oil particularly suitable?
- When you want a smooth, round taste in the fryer
- When you do smaller deep-frying jobs and want to use the same oil for frying as well
- When you want a “house oil” that works for many things (frying, baking, deep-frying)
When you should choose a different oil (taste/temperature/allergy)
Choose oil other than olive/rapeseed/sunflower when:
- You have an allergy to consider (e.g. peanut oil)
- You need a completely neutral profile (some oils taste more than you think)
What should you consider when choosing oil?
- Choose oils with a high smoke point for high temperatures. Refined oils (such as olive, canola or sunflower oil) perform best at temperatures up to 220°C.
- A neutral flavor is important to highlight fried food, otherwise you risk the oil affecting the end result.
- Healthy choices are those that contain beneficial fatty acids such as omega-3 and omega-6 in balance.
- Consider both vegetable oil and animal fats depending on the recipe. However, vegetable oils such as olive and canola are usually healthier and easier to handle.
Which oils are best suited for different frying methods?
Different types of frying require different properties. Fast frying (like fries) requires oils with a very high smoke point, while slow confit frying can be done with milder oils.
The blend of refined olive oil & virgin olive oil is a good choice for most households because it combines durability with a natural flavor.
Want to get more out of your oil? Here you will find lots of inspiration
Oils with high smoke point
- Olive Oil N° 1 from Abuelaz : suitable for both frying and dressings. The high smoke point (approx. 220 °C) means it remains stable during cooking and gives a slightly nutty note.
- Cold-pressed rapeseed oil: a good choice for French fries and other dishes, thanks to its mild flavor.
- Sunflower oil and corn oil: neutral oils with high heat resistance, good for frying large quantities in a deep fryer.
What is smoke point – and why does it matter when frying?
The smoke point is approximately the temperature at which the oil begins to smoke. When the oil smokes, the risk of poorer taste, more scum and the frying becoming “heavy” or burnt in tone increases. But: smoke point is not everything – how stable you keep the temperature is at least as important.
The Right Temperature for Deep Frying (and How to Keep It Stable)
A typical deep fryer temperature is often around 170–190°C depending on what you are frying. Too low a temperature = the food absorbs fat. Too high = the surface burns before the inside is done.
How to keep the temperature stable:
- Use a thermometer (or a deep fryer with a thermostat)
- Fry in small batches
- Allow the oil to return to the correct temperature between rounds.
- Choose a saucepan/pot that holds heat stably (thick bottom)
Rapeseed oil smoke point – what does it mean in practice?
Rapeseed oil is often a good choice because it is neutral and works well for both frying and deep-frying. The exact smoke point varies between different varieties, but in practice it is about being able to maintain around 170–190°C without the oil starting to smoke.
Practical tip:
If you notice that the rapeseed oil starts to smoke at normal frying temperatures, it is often a sign that:
- the temperature is higher than you think (usually without a thermometer), or
- the oil is old/dirty, or
- You have too little oil in a pan that is too hot.
Signs that the oil is too hot (smokes/foams/smells)
- The oil is smoking.
- It starts to smell pungent or “burnt”
- It foams unusually much.
- Food turns dark too quickly without being cooked through
Lower the heat immediately, and if the oil smells burnt: change the oil.
Some oils to avoid
- Extra virgin olive oil: better for cold uses, such as dressings and desserts. It burns quickly at high temperatures.
- Polyunsaturated fats (such as soybean oil) can break down faster at high heat and form free radicals.
- Animal fats such as butter and lard can add flavor, but risk producing harmful substances at too high a temperature.
How does oil affect the results of fried food?
The oil's smoke point and fat composition affect how crispy and golden the food will be. An oil that can withstand high heat gives a crispy surface without the food feeling greasy. A neutral oil preserves the natural flavor of the food. Monounsaturated fats, like those in Abuelaz olive oil , are also a healthy option because they withstand heating better than many other oils.
To get a crispy crust, you need the right temperature, between 170°C and 190°C, and that the oil is fresh.
What should you consider when using an air fryer?
Airfryer and oil
Although air fryers use hot air, a small amount of oil is needed for best results.
- Use less oil, a few drops are enough to give a crispy surface.
- Keep an eye on the temperature to avoid the food drying out.
- Olive Oil N° 1 from Abuelaz works great in air fryers because it doesn't burn and gives a natural flavor.
Advantages of air fryers
- Perfect for small batches like french fries or other fried food.
- Allows for healthier cooking with less fat.
- Automatic shut-off ensures ease of use.
Tips for storing and using oil properly
- Store the oil in a cool place, protected from light, to preserve quality and flavor.
- Use the oil within 6–12 months after opening, longer periods may deteriorate the taste.
- Avoid reusing the oil for too many frying operations, it breaks down and can taste bitter.
- Abuelaz Olive Oil N° 1 comes in a practical spout bottle that makes it easy to dispense the right amount without spilling.
Want more ideas on what you can cook with our oil? Check out our inspiration page with recipes and tips.
Summation:
So, which oil is the best choice for frying?
Olive Oil N° 1 from Abuelaz is an excellent choice for both taste and shelf life. It can withstand high temperatures, has a mild olive tone and preserves the natural character of food.
For those who want a balance between taste, health and function, choose an oil with a high smoke point and stable fat composition.