Tips for Frying with Spanish Olive Oil

Olive oil is an integral part of Spanish cooking. Almost every dish includes olive oil and/or garlic in the list of ingredients.

Frying is a characteristic common to all Mediterranean cuisine, European, African and Asian. Frying is one of the most ancient cooking methods and was used by the Christians, Muslims and Jews. Each type of cooking oil has a different flavor and appropriate cooking temperature. Olive oil is ideal for frying, as long as it is used at the proper temperature and not over-heated, it undergoes no structural changes and keeps its nutritional value better than other oils. Here are general tips for frying with olive oil:

1. Use a heavy skillet - Use a skillet or frying pan that is wide and deep, with a heavy bottom. This will help distribute the heat evenly.

2. Use plenty of oil - Don’t be afraid to put enough oil in the pan so that the food floats loosely. It will actually absorb less fat and won’t get soggy if it is floating.

3. Heat to 355 F - The best cooking temperature for frying in olive oil is about 355F. Any hotter and the oil will begin to smoke in the pan. How do you know if the oil is the right temperature? We recommend purchasing a simple cooking thermometer. You can purchase one at most grocery stores. If you do not have a thermometer, try this: Use a small piece of bread. Place it in the hot oil and see if it turns golden brown in less than a minute. If it does, the oil is ready.

4. Fry food in small batches - Don't put too much in the pan. You do not want the temperature of the oil reduced by the food. If the oil is not hot enough, it will penetrate into the food and it will become soaked or soggy! So, put the pan on the burner and allow it to warm up - Be patient!

5. Filter the oil after use - When you are finished frying, allow the oil to cool. Then, filter the oil to remove any particles that might burn when you reuse the oil or that would flavor the food you fry in it next. You can filter the oil by tightly stretching and securing two layers of cheese cloth over a wide mouth jar and very slowly pouring the oil through the cloth. This should catch most particles.

6. Use Oil Only Four to Five Times - Olive oil can be re-used more than other oils and retains its digestibility. After cooling and filtering the oil, it can be re-used, but do not re-use it more than four to five times maximum.

7. Store in Cool Place - Olive oil can be used several times without deteriorating; it should not be used more than 4-5 times. Store in a covered jar in a cool, dry place (away from direct heat from the sun or range). Be careful not to let the oil smoke because this will make it deteriorate or break down faster.

Frying Temperatures

Below is a general guide to the frying temperatures for various types of food:

• Medium Temperature, 266-293F - The best type of food fried at this temperature is food with a high water content, like vegetables, potatoes and fruit.

• Hot Temperature, 311-338F - Food covered in batter, flour or breadcrumbs are good in fried at this temperature.

• Very Hot Temperature, 347-375F - Small, quickly fried foods, like small fish and foods like croquettes, or "croquetas."

<<-- Back to "Essential Foods for the Spanish Kitchen".