Which oil should you fry in for best results?

Choosing the right oil for frying is all about taste, health and temperature resistance. Oils with a high smoke point, which is the temperature at which the oil begins to break down, give the best results. They can withstand heat without tasting burnt or forming harmful substances. Refined olive oil is an excellent example of an oil that can withstand high temperatures while still providing a mild flavor that lifts the ingredient rather than overpowering it.

How to choose the right oil for frying?

Which oil should you fry in? Refined olive oil, rapeseed oil or sunflower oil with a high smoke point (200–220 °C) gives the best results and a neutral taste.

When choosing an 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 is smart to have a bottle of all-purpose oil that can be used for both cooking and frying, such as Abuelaz olive oil .

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 French fries) requires oils with a very high smoke point, while slow confit frying can be done with milder oils. Refined olive oil is a good choice for most households because it combines durability with a natural flavor.

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.

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.

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.