- Why is refined edible oil better than cold-pressed oil?

Cold-pressed oil has a smell and flavour characteristic to the raw material, which can be smelled and tasted in the food. The pressed oil, which is not properly settled, may contain floating particles, which can burn during frying due to high temperature. The shelf-life of fully refined oils is considerably longer than that of cold-pressed oils'. Their appearance is better and due to the quality assurance system used during the refining process the quality of the oil is consistent.

- What is the difference between Floriol and Vénusz?

Both of them are refined, sunflower oils, produced in Hungary. There is a difference in their Vitamin E content. 100 g of Floriol sunflower oil is guaranteed to contain 80 mg Vitamin E (a-tocopherol). Thanks to its high vitamin content, two tablespoonfuls of Floriol sunflower oil contain the daily dietary requirements of Vitamin E.

- How many times can I fry in the same oil?

It depends on the quality of the oil, and on the type of the fried food. Only refined vegetable oil is recommended for frying. For other details, see: Useful Information.

- Why is olive oil so expensive?

Olive trees prefer dry and warm climate, this is why olive oil is characteristic to the Mediterranean area and produced in small amount. Harvesting the olives is also difficult and they contain oil in low amount, which explains the high price of olive oil.

- Why does oil foam during frying?

The temperature of the oil during frying is about 170-180°C. At this temperature the water in the foods boils, which causes foaming. This is why it is advisable to dry wet foods before frying.

- Why is sometimes the surface of the meat is roasted, when inside it is still raw?

It happens when the applied frying temperature is too high. When you fry bigger pieces of food, apply lower temperature and you can fry smaller pieces on a higher temperature.