CHOOSING THE RIGHT OIL
When frying, oil temperatures can reach over 190 degrees Celsius. If the oil gets too hot it starts to breakdown and smoke, releasing toxic molecules and compounds (such as acrolein) which can have damaging effects on the respiratory system and lead to other more serious conditions.
For healthy frying it is important to choose oil with a high smoke point, like Filippo Berio’s Mild&Light Olive Oil which can withstand cooking temperatures up to 200-220 °C. It is also low in saturated fats when compared to other oils and processed fats such as butter, lard or margarine.
Filippo Berio Mild&Light Olive Oil has a neutral, ultra-light taste and no distinctive olive flavour, which makes it the ideal ingredient for frying all types of foods – even sweets.