Why oil doesn’t get salty when adding salt to potatoes while frying?

Question

I use to fry potatoes reusing the same (olive) oil several times (about 5-6 times), and I salt them while frying. But the the oil doesn’t get salty. What’s the reason for that?

In: 2000

Answer 1

In addition to the science behind your question, two things from a culinary perspective:
Don’t fry anything using olive oil. Super low smoke point and it’s expensive. Try peanut oil or canola if you must.
Don’t add salt to oil when frying (to the extent that I’ll keep the salt content lower in a batter that is fried and apply finishing salt instead) as it will effectively spoil it.

Edit: I stand corrected. Olive oil is a good frying oil, albeit expensive ( .84/oz to .12/oz peanut oil with what I have).