- Economize the oil
No doubt the price of olive oil but why give up the nutritional benefits and the pleasure it causes in the senses when we use olive oil?. What you need to do is learn to economize. Not forgetting that the best oil from the point of view of health and their performance is the extra virgin olive oil, the best from the economic point of view is:
Extra Virgin Olive Oil: for use in raw, in salads, breakfasts, vegetables, fish, seasonings and fried. To fry, limit it only to eggs and batters, thus economize without sacrificing flavor.
Olive Oil 0.4º: since oil is almost tasteless, we can use only for frying.
Olive oil 1º: oil is a very handy as it being cheaper than an Extra Virgin has enough flavor that can be used both for use in oil to fry and casseroles.
Pomace oil: it is the best known is, being even better than the seed, is worse conceptualized. However, oil is going very well for frying and for this use is much healthier than any oil seeds.
Few consumers know the nutritional benefits provided by the fried food. When this is successful (high temperature, so that a hard crust is formed around the food) are held food vitamins and hardly absorbs fat (much less than when making a stew). The proper frying temperature is 160-165 ° C for vegetables and delicate foods and 175-180 ° C for the rest. The only oil that can properly reach these temperatures without degrading the olive oil in all its categories.
The oil will last longer if we: do not add salt before frying and drain them well water for food, try to filter the oil after every use, keeping it in a cool, closed and protected from light, heat seek oil on medium and slow smokes without letting too much (since it is signal degradation).