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Almazaras de la Subbetica: “The science and technique of frying with extra virgin olive oil”

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Almazaras de la Subbetica “The science and technique of frying with EVOO”

The presentation, given by Daniel García Peinado, will explore the use of extra virgin olive oil as the most suitable and stable medium for frying, backed by scientific evidence. The event will combine theoretical content with a live cooking demonstration, where various dishes will be prepared using frying techniques with EVOO. Its behaviour in the kitchen and the results obtained in each preparation will be analysed. In addition, practical tips for achieving higher-quality and more cost-effective frying will be discussed. Particular attention will be paid to temperature control, the correct use of oil and optimising its performance.