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Message: <blockquote data-quote="imhotep" data-source="post: 29963246" data-attributes="member: 562115">Olive oil prices have risen like never before, everywhere over the world. This is supposedly because severe droughts in Spain caused a massive shortage of olive oil. Spain is one of the leading producer. Also other Mediterranean countries like Greece, Italy is also affected by adverse weather.So these days olive oil has become "Liquid Gold" <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite24" alt=":unsure:" title="Unsure    :unsure:" loading="lazy" data-shortname=":unsure:" />It's not expected to sorted out soon. This caused a surge in blended oilve oil produts to appear in the market. To keep the prices down they had to mix olive oil with cheaper oils.If you can,  stick with pure olive oil but for frying use Coconut oil or Sunflower oil. Some use Rice Bran oil. I haven't tasted or used this to comment.Scientifically, deep frying oils have to be stable. Oils with high smoke points are stable. The stability of an oil depends on how tightly packed the fatty acids in them are. The more tightly packed, the harder they are to break apart when heated.Otherwise they can breakdown and release free radicals that can cause cell damage. Polyunsaturated oils contain short-chain fatty acids and break apart more easily when heated,Studies have shown that both extra virgin olive oil and coconut oil were two of the most stable oils for deep frying. Olive oil can stand to about 6 hrs of heat at 180deg C while coconut oil had proven to be stable even after 8 hours of deep frying. Note that unrefined coconut oil contains more than 90% of saturated fat.</blockquote>

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