Cooking oils and fats in Moroni
Oils are chosen by use first. A frying oil must take high heat without smoking, whereas extra virgin olive oil loses its aroma as soon as it gets hot.
For daily cooking and deep frying, soybean and sunflower oil stay the cheapest per litre and handle repeated cooking well. Extra virgin olive oil belongs in cold dressings and gentle cooking, where its taste actually shows.
Large drums bring the price per litre down noticeably. Every listing shows that per-litre price so a one-litre bottle and a twenty-litre drum can be compared properly.
Frequently asked questions
- Which oil should be used for frying?
- Refined soybean or sunflower oil, with a smoke point above 220 °C. Avoid extra virgin olive oil for frying: it smokes early, darkens and leaves a bitter taste on the food.
- How many times can frying oil be reused?
- Three or four rounds if the oil is filtered once cool and kept away from light. As soon as it darkens, foams or smells rancid, it should be discarded.
- What makes an olive oil extra virgin?
- Oil obtained by mechanical pressing alone, with no chemical treatment, whose free acidity stays below 0.8%. It is the top grade in the European classification.
