Frying wth olive oil

Yes, I use nothing else!

And have done so for the past 40 years.

Not usually because when heating olive oil the taste can change as well, and it has, I believe, a lower flashpoint.
I usually use rapeseed or a bland-tasting oil for frying and if using olive oil eg when cooking steak I rub the oil into the meat rather than pouring it into the pan.

Me too - but I have been rapped over the knuckles!

That was "me too" to riverwalk.

Isn't it a major part of the healthy Mediterranean diet? Or is that not in the context of cooking with it? I cook with it all the time - from recipes!

I di use olive oil for high temperature cooking (and organic rapeseed oil) - just not the extra virgin oil which we keep for salad dressings or lower temperature cooking.

do not di!

There are types of lighter olive oils that can be used for higher temps but I use other oils for this normally.

I read that a while ago, but tried other oil for potato wedges and didn't like it. And I love eggs fried in olive oil .

I would avoid olive oil (especially virgin) for roasting potatoes at a high temperature.
But eggs are cooked at a lower temperature so I still use it for that.

There's some good basic information here. In a nutshell, vegetable oils are less stable at the high temperatures one uses for frying than animal fats. That is the reason cold pressed olive oil is supposed to be better than heat treated oil. Heat destroys some of the benefits of olive oil so frying in it is pointless even if not actually harmful. I only use olive oil for salad dressings and the like. I cook with lard and beef fat and goose fat (not all at once!).

Wedged spuds roasted in proper beef fat are delish.

I use it all the time. Certainly agree with the wedged spuds - I have just had them for my dinner! They are slightly sweet. I use it because I prefer the taste, ever since on holiday in Greece as a teenager I discovered that greek chips are nicer than English ones. [ducksswiftly] If it's good enough for the greeks and Spaniards and Italians to fry in, and their diet is better than ours, then why would we not? Baby octopus fried in oil, anyone?

this might help

Rape seed oil is great for roast potatoes.

I use sunflower oil for frying, and in bread dough. Also in some baking, eg biscuits.
I find the flavour of olive oil too strong for those things, but do use it in salad dressings.

Olive oil (not virgin) and Rapeseed - I fry with whichever comes to hand! I also use olive oil in bread making.

I have been talking about this change in "fashion" with my very aware DIL and as far as we both can see (in Australian and UK) we are being told to go back to the fats of old for cooking. I must admit I have never completely left them although I use olive oil in dressings, etc.

(I think salt is creeping back too).

That's a good link, Anya.

If I have other fats I use them, I'm not fussy, I just really like olive oil. I even make lardy cake on occasion, and Eccles' cakes, with real lard. But peppers and onions and garlic fried in olive oil is a completely different animal from the same ingredients fried in rapeseed oil.

Extra virgin olive oil is the oil which keeps better with high temperatura and it can be used even until 9 times, when it is a variety picual. If you want more information, you can visit www.aceitecsb.es

has been deleated by GN on another thread for olive oil.
Not sure how to report this one

cherrytree if you're on the mobile site, click on the 3 little red buttons in the bottom right of the post.
Various options then come up, one of which is 'report'.

I find that any oil burns if used to 'grease' trays etc for baking/roasting - I have gone back to butter/lard/goose fat/coconut oil for this. I now do most of my frying using coconut oil - chips are great and I use it in my Actifry - just melt it before adding the chipped potatoes. Some brands now make a variety of Olive oil specifically for frying in a pan. I often use walnut oil in salad dressings as a change from olive oil .

I thought I'd try goose fat after all the hullabaloo about it.

What a disappointment, couldn't really taste any difference to usual olive oil that I use. Expensive to, as is coconut oil.

I don't like the taste of food cooked in olive oil. I always use groundnut oil.