Bertolli olive oil is certainly suitable for deep-frying. It is best to use Bertolli Classico or Extra Light for this. This is because Bertolli Classico and Extra light are refined after the first pressing, making them more suitable for heating.
However, deep-frying with olive oil at a temperature above 200 degrees Celsius is best avoided. It is important to change the olive oil after it has been used about 8 times. For the best results, allow the products you wish to deep-fry to reach room temperature first.
Posted in: Cold & warm use