Olive oil is the best for frying when compared with other vegetable oils available, it has very low content of aldehyde when tested with heat.
Other vegetable oils produced more aldehydes quickly, heating monounsaturated olive oil produced fewer aldehydes at a very high temperature.
Polyunsaturated oils have more regions ripe for chemical reaction, olive oil is the safest option if you choose to fry your food because of its chemical reaction and composition.
Keep olive oil below its smoke point while frying your food to enjoy all the good chemical it contains and this will reduce any dangerous chemical associated with frying food.
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