Olive oil is one of the healthiest fats in the world—but is it also suitable for frying? Many people believe that olive oil is not heat-stable and goes bad at high temperatures. But that's a myth!
With Sous Chef – our organic extra virgin olive oil from Greece you have a high-quality, cold-extracted olive oil with a low acidity that is perfect for the kitchen – also for frying and cooking .
👉 In this article we clarify:
✅ Why olive oil is heat-stable & how it behaves when frying
✅ Which temperatures are really relevant when cooking & frying
✅ Why Sous Chef is the perfect olive oil for your kitchen – and why professional chefs don’t fry as hot as you think
Let's do the big olive oil heat test! 🚀🔥
📌 Table of Contents – Jump directly to the section
🔥 Can you really fry with olive oil?
Yes – and olive oil is often the best choice!
Many people believe that olive oil becomes unstable during frying and turns into "bad fats." But the reality is different:
✅ Olive oil remains more stable at normal frying temperatures than many refined oils.
✅ Its antioxidants & polyphenols protect the oil from oxidation.
✅ It produces fewer harmful compounds than many vegetable oils.
📖 Study : Research by the University of the Basque Country showed that virgin olive oil remains stable even after repeated heating and does not form toxic compounds – unlike refined vegetable oils.
💡 In short: Olive oil is stable, healthy & perfect for everyday use in the kitchen - especially if you use a high-quality oil like Sous Chef .
Smoke point (approx.):
Extra virgin olive oil: 190–210°C
Refined olive oil: 220–240°C
Sunflower oil: 220°C
Coconut oil : 180–200°C
Butter: 150–170°C
Disadvantages:
✅ Perfect for all kinds of roasts and braised dishes.
❌ For very hot frying, but less healthy.
❌ High smoke point, but oxidizes quickly
❌ Stable, but saturated fats
❌ Burns quickly, more suitable for low temperatures
👉 Fact is: When cooking and frying in a pan you never need temperatures above 200°C!
💡 Most professional chefs fry between 140-180°C – anything above that burns nutrients, damages food and impairs the taste.
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