How to use
Can you fry with extra virgin olive oil?
Fine for sautéing and roasting. For deep frying, something cheaper makes sense.
10 October 2026 · 1 min read
Short answer: yes for sautéing, roasting and everyday cooking at moderate heat. For deep frying at very high temperatures, a cheaper oil makes more sense.
About smoke point
Extra virgin olive oil has a higher smoke point than is often assumed — enough for most home cooking. What matters more is stability: oil with low acidity and high polyphenols tends to hold up better under heat than older or lower-quality oil.
Where it earns its price
- Drizzled raw after cooking — where the flavour and polyphenols show most
- Softening onions, garlic and spices over medium heat
- Roasting vegetables, fish or chicken in the oven
- Salads, marinades and cold sauces
Where it does not
Deep frying uses a large volume of oil at high temperature for a long time. The delicate flavour and polyphenols that make extra virgin expensive are lost in the process. Use ordinary cooking oil for that job, and keep the extra virgin for finishing.
For households that cook a lot, the 3 litre tin works out better for daily use, while a 500ml bottle is kept for raw dishes.
