Basso’s Frittò combines high oleic sunflower oil, grapeseed oil and tocopherols, making it perfect for achieving light, crunchy and fragrant fried foods. Developed with the support of the University of Molise’s agriculture, environment and foods department, Frittò sets itself apart for the high content of oleic acid, over 81%, which not only provides a source of omega-9 but also ensures an excellent thermal stability and resistance to degradation during cooking, minimizing foam and unpleasant odors. Designed for healthy and crispy frying, Frittò’s formulation contains antioxidant properties due to the presence of tocopherols.It reaches a smoke point at 230° but it is recomended to not exceed a temperature of 180° for frying safely. A product obtained by blending high oleic sunflower oil and grape seed oil in proportions to ensure an 81% higher oleic acid content, antioxidants (E306).