Olive oil is the best edible oil for the human body. It is produced by cold pressing fresh
olives directly.
In general, cooking oil with a higher smoke point is better for frying to avoid significant
structural changes during the frying process.
USDA suggests using olive oil for deep frying. Extra virgin olive oil can reach a smoke
point of as high as 400 F (deep frying happens at 350-370 F).
In comparison to other cooking oils, olive oil possesses a higher smoke point and
withstands elevated temperatures well. It is a healthy, safe, and tasty oil for frying.
Olive oil comprises 70% to 80% monounsaturated fats, with a tablespoon providing 10
to 11 grams of these fatty acids.
Besides supplying energy for the body, monounsaturated fatty acids have the ability to
elevate HDL cholesterol levels and lower LDL cholesterol levels, which decreases the
chances of cardiovascular and cerebrovascular diseases.
More info...
https://www.quora.com/Is-frying-with-olive-oil-healthy
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