The trick is not to get it too hot, smoking comes from oil, any oil, that is burning because of a too high heat.
As Evoo is a bit expensive, other types of olive oil can be used.
Canola is good but the food absorbs the oil or fat it is cooking in, and that’s what makes the olive oil best, in my opinion.
A bit like using a cheap wine because it’s
‘Only for cooking’ but a more expensive one will make the food taste a lot better.
This is my approach. EVOO is fine for a lower temp shallow fry like schnitzel where you need to cook meat through and lightly brown the coating without darkening the edges. If you are going to eat a bit of oil, as with a crumbed food, the flavour is good. For stir fry I use peanut oil.
I agree in principle that a basic OO would probably do just as well as EVOO but I already have enough oil bottles and tins in the cupboard and for the number of times I use it that way in a year the price difference is not worth the trouble of having another.
Superior isnt the word I would use. I’m using olive oil for frying just to get rid of it. It turns out I prefer a “lite” olive oil, the usual oil has too strong a taste and its disgusting. The taste is hard to match. Thank goodness.
I actually prefer some things fried in butter, but overall, its coconut oil for me.
Which olive oil is best? It is far from clear. There appear to be variations due to processing and perhaps even due to source variety of olives?
Perhaps we need to insist on all oil products intended for use in frying, heated cooking get a suitable for cooking tick and certified minimum smoke temperature! Otherwise DO NOT COOK with the product?
Palm oil looks like an option if you like to cook extra hot on the plate. Not my recommendation!
Another aspect, a while ago I rubbed a bit of (refined olive) oil on a pork belly and put it in the oven at 220C per the instructions, all without thinking much (at all?). The cleanup was epic! I think about the importance of thinking about oils ever since