The smoking point of olive oil is 190o degrees Celsius in contrast to all other ordinary vegetable oils which is 180o – 190o.
This makes olive oil the safest and most ideal oil for frying. And it is not just about the smoking point and flavour, recent scientific research has shown that when we fry vegetables, there is a partial migration of the valuable antioxidants in olive oil to the vegetables we fry. Read more about it here
|NUTRITION FACTS||per 100ml||per serving 15ml|
|ENERGY||3386 k/824 kcal||508 kJ/124 kcal|
|of which saturates||13g||2g|
|of which sugars||0g||0g|