There has long been a debate amongst chefs, cooks, and fried chicken enthusiasts over the best oil to use in food-frying: grapeseed, canola, sunflower, or peanut oil. And while each have their merits, a new oil winner is emerging onto the scene: olive oil. When it comes to healthful and effective frying methods, olive oil is the oil you should be reaching for, say researchers in a new study released by the Journal of Agriculture Food Chemistry. This study negates previous theories that seed oils were both better for frying, and better for your overall health.
This study specifically tested olive oil against three other supposedly healthy oil frying alternatives: corn, soybean, and sunflower. The results showed that even at higher temperatures, olive oil is more chemically stable than its other oil counterparts.
The International Olive Oil Council agrees: “Olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid,” according to the IOOC website.
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Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi