. His well-documented results imply that in almost all situations, searing or frying with olive oil is perfectly fine. There are, however, a scant few situations in which I personally prefer to avoid it, and they all involve cooking relatively delicately-flavored items at ridiculously hot temperatures.
I've tried frying Padrón peppers in pure, smoking hot olive oil, but the high heat produces a more intense peppery, pungent flavor in the softer and sweeter Spanish Arbequina olive oil I prefer to use for this dish.
For these peppers, I stick with searing in a neutral oil like canola or grapeseed. I start by first heating the oil to its smoke point in a cast iron skillet, and then add the peppers in a single layer, cooking them without moving for a good 30 seconds until they're deeply blistered and charred.is the time to drizzle them with that extra-virgin olive oil and give them a big sprinkle of coarse sea salt, which not only seasons the peppers, but also gives them some extra texture.
There. You've got yourself one of the finest bar snacks to ever grace the earth. And yes, if you want to sound fancy and cosmopolitan, go ahead and call themand serve them with sherry , though woe befall the diner who gets one of the really hot ones without some good, cheap, ice cold, guzzle-able beer or wine close at hand!
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