The United States Department of Agriculture has made it known that it is possible to use olive oil for frying. Yet the smoke point of olive oil is not very high. There are other oils that have a much higher smoke point. In the case of olive oil, the smoke point is just below 200 celsius degrees, approximately around 196 degrees. So how come you can fry without fearing for your health? Let's find out right now.

Scholar Guy Crosby of Harvard University recently wrote a book entitled Cook, Taste, Learn, in which he also illustrated the chemical and scientific results of the analysis of olive oil after several frying sessions. After a frying session of french fries at 180 degrees for 10 minutes, made for the beauty of 6 consecutive times (making each time cool the oil), for a total of 1 hour of frying, the oil has lost three times its antioxidant capacity.

A not inconsiderable achievement: the antioxidants naturally present in the oil have therefore protected the oil itself from oxidation, allowing a repeated use for six times.

But it does not end here. Also at the University of Barcelona researchers have examined the possible alteration of olive oil in the face of some cooking at high temperatures. During cooking at temperatures ranging between 120 and 170 degrees, researchers have found that olive oil still retains its antioxidant properties.