{"id":26541,"date":"2026-05-12T12:18:52","date_gmt":"2026-05-12T10:18:52","guid":{"rendered":"https:\/\/almazarasdelasubbetica.com\/fritura-con-aove\/"},"modified":"2026-05-12T12:22:57","modified_gmt":"2026-05-12T10:22:57","slug":"frying-with-evoo","status":"publish","type":"post","link":"https:\/\/almazarasdelasubbetica.com\/en\/frying-with-evoo\/","title":{"rendered":"Almazaras de la Subb\u00e9tica champions frying with EVOO through science and technique."},"content":{"rendered":"

Almazaras de la Subb\u00e9tica champions frying with EVOO through science and technique.<\/h1>\n

\"Almazaras<\/p>\n

Frying, one of the most widely used techniques in professional kitchens, was the focus of the talk \u201cThe science and technique of good frying with EVOO<\/strong>\u201d, promoted by Almazaras de la Subb\u00e9tica within the framework of Sal\u00f3n Gourmets, on the MAPA \u2013 Alimentos de Espa\u00f1a stage. <\/span><\/p>\n

The session, led by chef Daniel Garc\u00eda Peinado<\/strong>, known as the EVOO Chef, focused on debunking myths and providing a technical perspective based on scientific evidence. The message was clear: it\u2019s not only the type of oil that matters, but how it is used in the kitchen. <\/span><\/p>\n

\u201cA frying oil is not evaluated by its flavor, but by its behavior under heat<\/strong>: its oxidative stability, its resistance to degradation, and its ability to keep levels of polar compounds low. That\u2019s what guarantees consistent, safe, and profitable results in the kitchen,\u201d the chef explained during his talk. <\/span><\/p>\n

One of the key moments was the practical comparison between a croquette fried with an EVOO specially developed for gastronomy by Almazaras de la Subb\u00e9tica and a high-oleic oil. The subsequent tasting of the croquettes \u201callowed attendees to appreciate the differences in texture, flavor, and frying performance<\/strong>,\u201d said Luc\u00eda Matas, Sales Manager for the Central, Northern, and Island regions at Almazaras de la Subb\u00e9tica. <\/span><\/p>\n

The talk\u2019s approach was supported by recent studies, such as a review published in 2022<\/a> 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. <\/span><\/p>\n

\"Almazaras<\/p>\n

About Almazaras de la Subb\u00e9tica <\/span><\/h3>\n

Almazaras de la Subb\u00e9tica<\/a><\/strong> is a cooperative located in the Sierras Subb\u00e9ticas Natural Park (C\u00f3rdoba)<\/strong>, 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<\/strong> in the sector\u2019s leading competitions. <\/span><\/p>\n

Recently, the Alimentos de Espa\u00f1a Awards 2025\u20132026<\/strong><\/a> recognized the best EVOO (Extra Virgin Olive Oil) in the \u201cSweet Green Fruity\u201d category as Parqueoliva Serie Oro<\/strong><\/a>. In the \u201cOrganic Production\u201d category, the award went to Rinc\u00f3n de la Subb\u00e9tica<\/strong><\/a>. Almazaras de la Subb\u00e9tica is thus consolidated as one of the benchmark Spanish EVOO cooperatives worldwide.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Frying with extra virgin olive oil took centre stage at Sal\u00f3n Gourmets thanks to a presentation that combined science, technique and professional cooking.<\/p>\n","protected":false},"author":2063,"featured_media":26526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[216],"tags":[],"class_list":["post-26541","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aceite-de-oliva-en"],"acf":[],"yoast_head":"\nAlmazaras de la Subb\u00e9tica champions frying with EVOO through science and technique. | Almazaras de la Subb\u00e9tica | Tienda Online de AOVE Premiado<\/title>\n<meta name=\"description\" content=\"Why does frying with extra virgin olive oil make all the difference? 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