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<pre>There is nothing wrong with refined or ordinary olive oil for deef fat
frying. The smoke and flash points are similar to those for corn oil. In
addition the residue of vitamin E in the refined oil - about 40% that of the
virgin oil - helps the oil to resist high temperatures for a longer period.

Thus if you use a thermostatically controlled deep fat fryer and ordinary
olive oil you can fry for up to ten sessions. Remember to filter the oil
each time to remove bits of food.

It is extra virgin olive oil which should not be used for deep fat frying as
you cannot be sure of the smoke and flash points. Some evoos have a good
reading, others do not.

This information is backed by information from a goodly number of the olive
oil research stations in Europe.

Judy Ridgway
</pre>
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