Classification of olive oils for frying

The expected results of the Operational Group are as follows:

• Physicochemical and organoleptic characterization of extra virgin olive oil in frying.
• Determine the correct and stable temperature for frying so that the heat transfer through extra virgin olive oil provides good flavour, appearance and texture to obtain healthy products, the basis of the Mediterranean diet.
• To determine the factors that promote changes in extra virgin olive oil during the frying process in order to improve traditional frying processes and, as a consequence, improve the added value of extra virgin olive oil.