Can You Fry with Extra Virgin Olive Oil?

Yes, you can fry with extra virgin olive oil. Its smoke point sits around 190-210°C (374-410°F), higher than the usual frying temperature of 160-180°C (320-356°F). It is also more stable under heat than many seed oils, which makes it a sound choice for frying at home.

What the smoke point actually means

The smoke point is the temperature at which an oil starts to break down, smoke and produce unwanted compounds. Highly refined oils often have a higher smoke point, but a high number alone does not make an oil better suited to frying.

Extra virgin olive oil has a smoke point of roughly 190-210°C (374-410°F), depending on its acidity and quality. Home frying is usually done between 160 and 180°C (320-356°F), so extra virgin olive oil has a comfortable margin before reaching its limit.

Why it holds up better than many oils

Extra virgin olive oil is rich in monounsaturated fats, which are more stable under heat than the polyunsaturated fats found in many seed oils. That means it breaks down more slowly, even after several minutes in a pan or deep fryer.

The natural polyphenols in the oil, especially in a younger oil, act as natural antioxidants and add further stability while cooking.

A few practical points

Never let the oil go past its smoke point: once it smokes, it should be thrown away, not reused. A kitchen thermometer is useful for anyone who fries often, since judging temperature by eye is easy to get wrong.

Strain the oil after use if you plan to fry with it again, and discard it after two or three uses. Every time oil is reheated, it loses some quality.

Frequently asked questions

can you reuse extra virgin olive oil for frying?

Yes, up to two or three times, straining it after each use to remove food residue. Beyond that, the oil loses quality and the flavour of your food will suffer.

does extra virgin olive oil get absorbed into food less than other oils?

Generally yes: its structure forms a surface crust on food more quickly than less heat-stable oils, which limits how much oil the food absorbs.

what's the difference between frying with extra virgin olive oil and vegetable oil?

Vegetable oil often has a similar or even higher smoke point, but it is chemically less stable, since it is rich in polyunsaturated fats that break down faster under heat. Extra virgin olive oil, thanks to its monounsaturated fats and polyphenols, keeps its properties for longer.

Our oil, from tree to bottle

Two 100% Italian extra virgin olive oils from Tuscany, from a single hand-picked harvest, milled the same day three minutes from the grove. Luce is green, bitter and peppery; Raccolto is round, for every day. We ship across Italy, Europe and worldwide.