Olive oil and extra virgin olive oil can be used for frying and frying. So what happens if there is a lot of olive oil left in the pan after cooking?
Each time oil is heated and cooled, it loses flavor, freshness, and health benefits. The oil will begin to deteriorate and the smoke point will also drop, making it more difficult to cook with. However, it is also very expensive to keep replacing the oil. This is especially true for those who fry food, as this cooking process usually uses a lot of oil.
Unlike many other oils, olive oil is safe to reuse. A study from the American Chemical Society's Journal of Agricultural and Food Chemistry found that olive oil has the greatest resistance to oxidative deterioration, allowing it to last longer than other oils. In addition, it has been found to have the least amount of harmful ingredients after repeated heating and cooling.
Olive oil is also heart healthier than most cooking oils. The high level of monounsaturated fat makes olive oil a good choice for frying.
If you want to reuse your olive oil, there are a few factors you need to consider. Olive oil can retain some of the flavors of previously cooked food, so it's best to keep that in mind when using it in cooking again. As with any olive oil, keep the used oil in a cool, dark place and use it up quickly.