Okay, fine. You want to deep-fry your potato wedges in olive oil. Is that a bad idea? Yes and no. Yes, because it’s expensive to fill a whole pot. No, because the oil can handle it if you keep the temp around 350°F. But expect the flavor to be strong.
Plus, frying heats the oil for a long time. That does degrade some good compounds. But you’re still better off than using canola oil. Canola is like the uncle who shows up drunk to Thanksgiving. Olive oil is the reliable cousin who brings homemade pie.
is it bad to bake with olive oil? - Test Food Kitchen
My rule? Don’t deep-fry with extra virgin unless you’re a millionaire. Use a lighter, refined olive oil. Or, hear me out, eat the damn fries once a month and call it a day.
The Real Science Is Boringly Simple
The Institute of Food Technologists did studies. The Harvard School of Public Health says it’s fine. The Mediterranean diet—which includes cooking with olive oil—is literally the gold standard for longevity. Do you think nonna in Sicily is worried about smoke points? She’s not.
If you’re still scared, compromise: Use olive oil for low-to-medium heat, and save the high-sear jobs for avocado or coconut oil. But don’t throw away your favorite bottle because of internet hysteria.
