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How to Deep Fry With a Mix of Olive & Canola Oils

author image Brynne Chandler
Emmy-award nominated screenwriter Brynne Chandler is a single mother of three who divides her time between professional research and varied cooking, fitness and home & gardening enterprises. A running enthusiast who regularly participates in San Francisco's Bay to Breakers run, Chandler works as an independent caterer, preparing healthy, nutritious meals for Phoenix area residents.
How to Deep Fry With a Mix of Olive & Canola Oils
A close-up of French Fries in a vat of boiling olive and canola oil. Photo Credit Rena-Marie/iStock/Getty Images

Olive oil is known for being full of heart-healthy omega-3 fatty acids as well as adding flavor. What is lesser known is that olive oil can be used to deep fry. Contrary to conventional wisdom, the smoke point of olive oil is not appreciably lower than that of canola oil. According to the International Olive Council, light olive oil’s high smoke point is 410 degrees Fahrenheit, which is definitely hot enough for deep frying. Adding canola oil to the mix isn’t necessary, though given that olive oil is pricier, it can save you money without skimping on flavor.

Step 1

Fill a deep pot or deep fryer with a mixture of light olive oil and canola oil. The proportions are not crucial, so blend them to your personal taste.

Step 2

Hang a deep-fry thermometer so that its probe is in the oil if using a pot. Set the temperature dial to 375 degrees Fahrenheit if using a deep fryer.

Step 3

Heat the oil. Make sure it gets no hotter than 375 degrees Fahrenheit to give yourself a margin of error.

Step 4

Add whatever food you are deep frying to the hot oil, and cook it according to the instructions in your recipe.

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