Our healthy bio-olive oil with its very low content of free fatty acids (0.2/0.3%) and with its high content of monounsaturated fatty acids is particularly heat stable, so that it can be used very well for frying, steaming even for deep frying. It is a persistent old wives’ tale that olive oil should not be heated. It is true that there is no better oil for cooking and frying. A simple rule of thumb applies here as well: Olive oil in the pan should not smoke (by the way, no oil should!), because burning it produces toxic substances. The German Nutrition Society also recommends olive oil as the first choice for frying and deep-frying.
In Mediterranean cuisine, olive oil has always been used almost exclusively for cooking and frying. The combination of olive oil and tomatoes is particularly healthy. Vegetables fried in olive oil are also healthier than those steamed in water, and they taste better anyway!
However, the intensive taste of our oil unfolds best if you enjoy it pure: you don’t need more than fresh bread, maybe some good sea salt and a glass of wine – a wonderful meal, healthy and delicious!
Or you can process the aromatic olive oil together with lots of fresh basil, some garlic, a small handful of pine or cashew nuts and sea salt to a creamy pesto. Mixed with pasta al dente (!) and freshly grated Parmesan, you can make your family or guests happy in a very healthy and easy way.
Bon appetite – Afiyet olsun!