The use of olive oil in frying has been misunderstood for many years. However, when the right olive oil is chosen, it is a safe and balanced alternative for frying.

Due to its structure, olive oil has high oxidation resistance. Especially extra virgin and unrefined oils remain stable when used at appropriate temperatures.

Things to consider when using olive oil for frying:

• The oil should not be overheated

• It should not reach smoking point

• It should not be reused repeatedly for long periods

When these conditions are observed, olive oil, during frying:

• Absorbs less oil

• Does not make the food taste heavy

• Is relatively easier to digest

For frying, generally:

• Milder flavored

• Medium or late harvest olive oils are preferred. Intense-flavored early harvest oils may lose their flavor when fried and result in waste.

At Sadık Amca, olive oil is a product that can adapt to any cooking method when used consciously in the kitchen.