Don’t overheat it. If your pan is so hot the oil is smoking like a dragon’s breath, you’ve gone too far—and that goes for any oil, not just olive oil.
Another pointer: don’t reuse olive oil multiple times for deep frying. Because it’s less refined, it degrades faster than, say, canola oil with repeated use. For a single batch of pan-fried veggies or crispy potatoes? Go for it with zero guilt.
Can You Fry with Olive Oil? An In-Depth Frying Guide – Texas Hill
And here’s a little life hack: if you’re frying at moderate heat and the oil starts to shimmer (not smoke), you’re in the sweet spot. That’s your golden moment.
