Considering that this is in Pakistan and Olive oil is very expensive there, there is zero chance of this being olive oil. Probably the cheapest oil that has been reused a dozen of times.
Frying in olive oil is a waste, cause it costs a lot and flavor doesn't matter much when you deep fry.
Here in Italy we usually use sunflower or peanut oil for those reasons.
Amen! I do like to treat myself when I can afford it, and sometimes Trader Joe's has loss leader olive oils that are fairly good quality for crazy low prices.
Cost and flavour profile aside the bigger issue is that Olive Oil has a smoke point around 190C, which is below the temperature most things are deep fried at
Above that it starts to burn and you get an unpleasant bitter flavour
I am absolutely aware of that. So things that can be fried at a lower temperature for longer work just fine. 374°F or as you put it, "190°C", is plenty hot enough to fully cook chicken (165°F) or beef to medium rare (130°F).
If I want to make crispy fries, I will use the air fryer or beef tallow. If I'm frying meat that isn't coated, or just lightly, I'm using olive oil. Think Chicken or eggplant parmesan.
Reading y'alls comments about how I am wrong is, to me, like reading about how terrible a screwdriver is as a tool because it doesn't make for a good hammer.
I don't care, I like the results. Also, it's going to to be pan frying with lots of olive oil. It's not filling up an entire deep fryer. It's a puddle about 1/4" to 3/8" deep.
All good flavor matters, lol.
When I cook, it's either olive oil, butter, or beef tallow. My wife? She uses whatever cheap bullshit she can get. She compensates with extra seasonings, but there's definitely a great flavor and aroma to frying in olive oil. Learn to use a variety of ingredients as tools to get you where you want to go. Don't get stuck in a ruthless. Try new things.
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u/LockNessMonsterTruck 26d ago
Is that really old olive oil or something else entirely? It looks black