The Myth Somewhere along the line, a rumor started in the food world: "Never fry with Extra Virgin Olive Oil. It will burn, smoke, and ruin your food."

We’re here to tell you that is nonsense.

In Andalusia, we have been frying eggs, potatoes, and fish in Extra Virgin Olive Oil for centuries. We don't switch to cheap vegetable oil when the pan gets hot. We just use the right olive oil.

The Science: Stability is King The "smoke point" isn't the only thing that matters. What matters is stability. Most cheap oils break down under heat because they are refined and weak. A high-quality, high-polyphenol Extra Virgin Olive Oil is incredibly stable. The antioxidants that make it healthy also protect the oil from breaking down when you turn up the gas.

This is where The Suave shines. It’s a specific blend of Picual (the bodyguard) and Manzanilla (the smooth operator). Picual is naturally one of the most stable olives on earth, boasting a high smoke point that can easily handle a sear, a sauté, or a roast.

The Rule of Thumb

• The Intenso: Keep it raw. Drizzle it on salads or bread. It’s for flavor, not fire.

• The Suave: Get it hot. Fry your eggs. Sear your steak. Roast your veggies.

The Verdict

Don't be afraid of the heat. Grab The Suave, squeeze a generous amount into the pan, and cook like a Spaniard. Your food will taste better, and your kitchen won't fill with smoke.