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Frying olive oil or extra virgin olive oil?

Differences and applications of the valuable oil

Do you love cooking with olive oil, but wonder when you should use a frying oil and when an extra virgin olive oil? Find out about the differences between these two types and discover practical tips on how both oils can be used optimally as real all-rounders.

Byodo Olivenöl nativ extra aus Italien

What characterizes extra virgin olive oil?

Extra virgin olive oil is the highest quality grade of olive oil. It is cold-pressed at temperatures below 27 °C to preserve the natural aromas and nutrients. Also our

Byodo extra virgin olive oils

are rich in aromas and nutrients and also have a particularly intense taste. This is because the olive varieties selected with care and sensory expertise ensure unique flavor profiles.

More about the flavor profiles
Byodo Brat-Olive Mediterran

What is so special about frying olive oil?

Frying olive oil is specially developed for high temperatures. Due to the higher smoke point compared to extra virgin olive oil, the frying olive oil is more suitable for frying, grilling and deep-frying. Thanks to the Byo-Protect® process, our

Byodo frying olive oils

become high-heat oils. The natural and gentle 3-phase process protects valuable ingredients while guaranteeing a high smoke point.

More about the Byo-Protect process

Do you know the differences?

In order to make the right choice of olive oil, it is important to know the differences in detail.


Here is an overview of the most important differences:


Which oil is better for hot cooking?

Our virgin oils, including extra virgin olive oil, are carefully cold-pressed and only filtered to preserve all the important nutrients. If they are heated too much, they literally go up in smoke. The oil then no longer tastes good and can even form substances that are harmful to health. That’s why you should use a frying oil, such as our Byodo frying olive oils, for frying, grilling and deep-frying. This is because the careful Byo-Protect® process makes them highly heatable and therefore ideal for high temperatures.


How do the oils differ in taste?

The taste of an olive oil can influence the entire character of a dish. Extra virgin olive oil can have different flavor profiles depending on the olive variety, but it is generally known for its intense, fruity taste with slightly bitter or spicy notes. To reflect the Mediterranean flavors and regional diversity of olive varieties, we have selected two hand-picked olive oils with the fruitier character of Italy and the mild taste of Greece. With frying oils, on the other hand, heat-sensitive flavors are gently filtered out, giving them a milder and less intense taste . This makes it versatile, as it does not mask the flavors of other ingredients.


Which oil is more nutritious?

The nutrient content varies depending on the production process. Extra virgin olive oil is rich in valuable nutrients such as antioxidants, polyphenols and vitamin E. These nutrients have positive health benefits. However, the valuable ingredients in our frying oils are also protected and largely preserved through the use of the Byo-Protect process.


Which dishes are the oils suitable for?

Extra virgin olive oil is the first choice when it comes to cold dishes and preserving maximum nutrients and flavor. Thanks to its intense flavor and high content of valuable ingredients, extra virgin olive oil is ideal for salads, dressings, cold starters and dips.

Frying olive oils, on the other hand, should be used in hot kitchens. The higher smoke point and milder taste make it perfect for roasting, grilling or deep-frying without smoking or losing stability.


How are the oils stored correctly?

The shelf life and storage conditions influence the freshness and quality of the oil.

Both oils should be stored in a cool, dark place and protected from light, heat and oxygen. However, the frying oil is less sensitive to storage conditions and also has a longer shelf life. As extra virgin olive oil reacts with oxygen in the air after opening and this can negatively affect the taste and also reduce the health benefits, it should be consumed within 6-12 months of opening under the storage conditions mentioned. In addition, the intense aromas that make extra virgin olive oil so special fade over time.

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