There are certain benefits to frying foods in olive oil. I know there are and I’ve read all about them. According to the International Olive Council olive oil is ideal for frying because it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid.
Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that impedes the penetration of oil and improves its flavour. Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control. Olive oil, therefore, is the most suitable, the lightest and the tastiest medium for frying.
Got it? Healthy…makes sense right?
Yeah well I just can’t do it. I can saute in olive oil. I can coat veggies for roasting in olive oil. I can even consider browning chicken in it……but I just can’t fry anything that’s supposed to be fried in olive oil. Why you ask? Because the food comes out oily to me. Not a normal type of oily….a weird oily.
So I’ve decided to reach out to my sister TJ and ask for her opinion and help on wrapping my mind around frying foods in oil. I haven’t told her that I’m kicking off my return from blogging hiatus with a series that involves her but I’m hoping she’ll blog a response to me. If she does I’ll post the link and share it with you.