Frying, one of the most widely used techniques in professional kitchens, was the focus of the talk “The science and technique of good frying with EVOO”, promoted by Almazaras de la Subbética within the framework of Salón Gourmets, on the MAPA – Alimentos de España stage.
The session, led by chef Daniel García Peinado, known as the EVOO Chef, focused on debunking myths and providing a technical perspective based on scientific evidence. The message was clear: it’s not only the type of oil that matters, but how it is used in the kitchen.
“A frying oil is not evaluated by its flavor, but by its behavior under heat: its oxidative stability, its resistance to degradation, and its ability to keep levels of polar compounds low. That’s what guarantees consistent, safe, and profitable results in the kitchen,” the chef explained during his talk.
One of the key moments was the practical comparison between a croquette fried with an EVOO specially developed for gastronomy by Almazaras de la Subbética and a high-oleic oil. The subsequent tasting of the croquettes “allowed attendees to appreciate the differences in texture, flavor, and frying performance,” said Lucía Matas, Sales Manager for the Central, Northern, and Island regions at Almazaras de la Subbética.
The talk’s approach was supported by recent studies, such as a review published in 2022 in the scientific journal Trends in Food Science & Technology, which highlights the stability of extra virgin olive oil during cooking thanks to its high content of oleic acid and natural antioxidants.
Almazaras de la Subbética is a cooperative located in the Sierras Subbéticas Natural Park (Córdoba), internationally recognized for the quality of its extra virgin olive oils. With a strong commitment to innovation, sustainability, and excellence, the organization has been awarded on numerous occasions in the sector’s leading competitions.
Recently, the Alimentos de España Awards 2025–2026 recognized the best EVOO (Extra Virgin Olive Oil) in the “Sweet Green Fruity” category as Parqueoliva Serie Oro. In the “Organic Production” category, the award went to Rincón de la Subbética. Almazaras de la Subbética is thus consolidated as one of the benchmark Spanish EVOO cooperatives worldwide.
