Is It Advisable to Use Extra Virgin Olive Oil for Frying?

When it comes to frying, especially in professional kitchens, a recurring question often arises: is it really advisable to use extra virgin olive oil for this type of preparation?

Traditionally, this oil has been associated with dressings, Mediterranean cuisine, or cold applications. However, more chefs and restaurateurs are now incorporating it into their cooking and frying processes. The short answer is yes—but with a few important nuances that every professional should know.

In this article, we analyze when and how to fry with extra virgin olive oil, its primary benefits, and why blending it with canola oil or soybean oil can be the ideal formula for achieving superior results in professional cooking.

Extra Virgin Olive Oil: Behavior Under Heat

Extra virgin olive oil is obtained from the first cold pressing of olives, retaining natural compounds that provide its signature aroma, color, and characteristic flavor. Unlike other vegetable oils, it is packed with natural antioxidants that help maintain its stability during the cooking process.

While there is a common misconception that it is unsuitable for high temperatures, it can effectively be used for frying as long as the heat is properly managed. In shallow frying or sautéing, it remains stable and provides a distinctive sensory profile that many chefs aim to highlight.

However, in more demanding environments like deep frying, using it exclusively may not be the most efficient choice from an operational standpoint.

The Challenge of Deep Frying in Professional Kitchens

Deep frying requires working for prolonged periods at high temperatures, necessitating oils with high thermal stability and long-lasting performance.

Although extra virgin olive oil has high heat resistance, its cost and intense sensory profile mean it isn’t always the most practical option as a standalone oil for high-volume frying. This is where the oil blend becomes a strategic advantage.

By combining olive oil with more neutral and stable oils, kitchens can achieve the ideal balance between culinary performance, cost control, and sensory quality.

Extra Virgin Olive Oil + Canola Oil: The Perfect Balance

The combination of extra virgin olive oil and canola oil is a favorite in professional kitchens. Canola is prized for its neutral flavor and excellent performance at high temperatures, making it a reliable base for frying.

By integrating the two, you create an ideal formula that allows for efficient frying while maintaining a pleasant flavor profile that doesn't overpower the main ingredients. Additionally, this oil blend extends the fry-life of the oil in professional equipment, ensuring consistent results across multiple shifts.

For restaurants looking for efficiency without sacrificing quality, this combination is highly functional.

Extra Virgin Olive Oil + Soybean Oil: Performance and Versatility

Another high-performance option is an oil blend of extra virgin olive oil and soybean oil. Soybean oil stands out for its high smoke point and thermal stability, allowing it to withstand continuous use—a common requirement in high-volume kitchens.

By blending it with olive oil, you create a blend of oils that retains the character of the olive while offering a more robust performance for frying breaded foods, proteins, or vegetables.

This alternative is particularly attractive for operations that need continuous output without sacrificing the perception of quality.

Key Benefits of Frying with Olive Oil Blends

Using extra virgin olive oil within a blend offers clear competitive advantages:

Enhanced Flavor: It helps enhance the flavor of the food without being overwhelming.

Oil Stability: Its natural compounds contribute to the overall stability of the oil during heating.

Cost-Efficiency: It allows for better budget management compared to using 100% olive oil, optimizing deep frying performance.

This strategy is increasingly popular among restaurants looking to differentiate themselves through the quality of their ingredients and the precision of their processes.

When to Use Extra Virgin Olive Oil?

Extra virgin olive oil excels in shallow frying, sautéing, or any preparation where the oil is intended to be a part of the dish’s flavor profile. In these cases, frying with olive oil adds immense sensory value and reinforces your culinary identity.

For high-volume operations, however, the professional recommendation is to use an oil blend—incorporating either canola oil or soybean oil —depending on your specific menu needs. This not only stabilizes the smoke point but also adds a premium touch of flavor thanks to the extra virgin olive oil.

A Strategic Decision for the Modern Kitchen

Choosing the right frying oil is more than a technicality; it’s a business strategy. Extra virgin olive oil provides quality, a premium perception, and flavor, while oils like canola or soybean provide the necessary stability and efficiency.

Together, they form an ideal formula that meets the real-world demands of modern professional kitchens: performance, consistency, and excellence in every plate.

Optimize your frying with blends designed for professional excellence. Discover the solutions from PrimeChef and choose the oil combination that best fits your kitchen and your signature dishes.