Can You Mix Vegetable Oil and Olive Oil For Frying?
It is a common misconception that olive oil is a healthier option than other vegetable oils, but when it comes to high-heat cooking, the answer is not so clear-cut.
The smoke point of a cooking oil is the temperature at which oxidation – a reaction with oxygen which leads to a breakdown in oil – begins.
Extra virgin olive oil has a relatively low smoke point of roughly 210°C (410°F), so it is not ideal for frying. Vegetable oils, such as sunflower or rapeseed oil, have higher smoke points, but will still break down and release smoke before reaching their optimum smoking point.
Mixing the oils
It is possible to increase the smoke point of olive oil by blending it with other vegetable oils. One way to do this is to combine part olive oil with a higher smoking point vegetable oil, such as canola or sunflower oil.
This can improve the flavour of the oil and increase its stability under high heat, but it also means compromising on the health benefits of olive oil. The ratio of olive oil to vegetable oil will depend on the exact types used.
Mixing two types of oil can be a sensible choice if you are cooking at high temperatures, but you should still check the nutritional information on the label to ensure you are making a healthy selection.
Benefits of olive oil
- High in Vitamin E
- Contains antioxidants
- High in monosaturated fats – can help lower cholesterol
Benefits of vegetable oil
- High smoke point – suitable for high-temperature cooking
- Generally cheaper than other oils
- Contains polyunsaturated fats – can help lower cholesterol
In conclusion, the use of a blend of vegetable oil and olive oil when frying brings a delicious flavour and increased stability to your cooking. However, you should carefully weigh up the nutritional benefits of each type of oil before deciding which is the right option for you.