Frying in extra virgin olive oil

The key factor in obtaining excellent frying is to use an Extra Virgin Olive Oil that is suitable for this culinary process, since not all oils have the same properties or are equally suitable. Our Homegrown Extra Virgin Olive Oil of the Picual variety presents obvious competitive advantages. The Picual variety is the one that has the greatest resistance to oxidation at high temperatures, due to its higher content of Oleic Acid, polyphenols, antioxidants and natural pro-vitamins. .

Delicious and healthy

During the frying process, an exchange of fatty acids occurs between the food and the oil in which it is fried, therefore, if we fry in Extra Virgin Olive Oil we will be providing greater quality to our fried foods, as they have a much higher nutritional value. that of all alternative oils. It has been shown that the interior of food fried in Extra Virgin acquires fewer degrees of temperature, which also allows the food to better preserve its properties. The lower absorption of oil also facilitates obtaining a frying of excellent gastronomic quality, crispy on the outer layer of the food and tender and tasty on the inside.