Spain is a country that takes its food seriously. And when it comes to oils, olive oil is king. Sure, we all know that olive oil is a quintessential component of the Mediterranean diet. Still, the preference is so strong that it’s rare even to find any other type of cooking oil in Spanish kitchens or restaurants.
If you’ve found yourself in the throws of the social media nutrition world, or walking the floor of a natural foods tradeshow, you’ve seen that seed oils have become one of the new enemies of the natural food space—think canola, vegetable, soybean, sunflower, rapeseed, etc. Nutritionists and influencers alike are quick to point out their negative health effects—primarily connecting industrial seed oils to chronic inflammation. And while Spain isn’t immune to this trend, the reason for their lack of seed oils isn’t because it’s cheaper (it’s not) or because they’re following nutrition trends. It’s about taste and trauma.
Back in 1981, Spain was hit by a public health crisis known as the “toxic oil syndrome.” It was caused by the consumption of rapeseed oil that had been denatured with aniline, a toxic chemical compound. The result was a devastating outbreak that affected more than 20,000 people and resulted in over 300 deaths. With its initial appearance taking on the guise of a lung disease, bearing unusual characteristics, yet eerily similar to symptoms of a lung infection, Spain’s toxic oil syndrome bore a new kind of terror upon its citizens. So really, it’s no surprise that the Spanish ditched the seed oils and have been cautious about anything other than olive oil ever since.
And let me tell you, they know how to use it. From drizzling it over vegetables and fish to frying up patatas bravas, olive oil is a staple in Spanish cuisine. Even snack foods like potato chips are fried in it. That’s how committed they are to the good stuff.
Speaking of potato chips and bravas, let’s talk about frying. Many people think that frying foods in olive oil is a big no-no, but that’s simply a myth. That’s like saying you can’t drink red wine with fish. It’s simply not true. One common misconception is that the smoking point of olive oil is too low for frying, but this is not the case. The smoking point of extra virgin olive oil is actually between 380°F (193°C) and 410°F (210°C), which is well above the temperature required for most frying. Don’t believe me? Come out here and pay me a visit.
So there you have it, folks. Spain and olive oil. It’s a love affair that’s stood the test of time. I’m not a nutritionist. I’m not telling you what to and what not to eat. But it does feel like a case of if it ain’t broke don’t fix it. And while the rest of the world may be busy demonizing seed oils, the Spanish are content to stick with what they know and love.
