{"id":977,"date":"2023-01-16T10:09:01","date_gmt":"2023-01-16T10:09:01","guid":{"rendered":"https:\/\/stage1.critida.com\/frying-with-olive-oil\/"},"modified":"2026-10-27T07:20:43","modified_gmt":"2026-10-27T07:20:43","slug":"frying-with-olive-oil","status":"publish","type":"post","link":"https:\/\/critida.com\/af\/frying-with-olive-oil\/","title":{"rendered":"Braai met olyfolie"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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Braai is een van die min kenmerke wat algemeen is aan die hele Mediterreense gebied, of dit nou Europees, Asiaties of Afrikaans is, en aan die drie godsdienste wat beoefen word, Christelik, Moslem en Joods. Dit is een van die oudste metodes wat bestaan om kos gaar te maak.<\/p>\n

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Onlangse ondersoeke het getoon dat braai voordelig is vir die organisme, veral vanuit 'n fisiologiese oogpunt. As gevolg hiervan het dit uitgebrei na gebiede waar dit voorheen nie so gewild was nie. Of die gebraaide kos maklik verteer word of swaar op die maag l\u00ea, hang in groot mate af van die tipe olie wat gebruik word, die temperatuur van die olie en die manier waarop die kos gebraai is. Studies wat onderneem is op gesonde individue en pasi\u00ebnte met gastroduodenale probleme (gastritis, maagsere, lewer- en galklagtes) het getoon dat daar geen verband is tussen kos wat in olyfolie gebraai is en hierdie siektes nie.<\/p>\n

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The alteration undergone by vegetable oils when heated for frying is quicker and more atty acids (seed oils), and the higher the initial acidity of the oil (it is more stable if it has a high content of natural antioxidants – vitamin E). This alteration also varies according to temperature and length of time heated, number of times used, manner of frying (in continuous frying it changes less), and the type of food being fried (frying fish, especially oily fish, increases the polyunsaturated acid content of the oil, facilitating its decomposition).<\/p>\n

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Extra Virgin Olive Oil is ideal for frying<\/strong>. Onder behoorlike temperatuurtoestande, sonder oorverhitting, ondergaan dit geen wesenlike strukturele verandering nie en behou dit sy voedingswaarde beter as ander olies, nie net as gevolg van die antioksidante nie, maar ook as gevolg van sy ho\u00eb vlakke van ole\u00efensuur. Die ho\u00eb rookpunt (210\u00baC) is aansienlik ho\u00ebr as die ideale temperatuur vir die braai van kos (180\u00baC). Daardie vette met laer kritieke punte, soos mielies en botter, breek by hierdie temperatuur af en vorm giftige produkte.<\/p>\n

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Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that impedes the penetration of oil and improves its flavour. Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control. Olive oil, therefore, is the most suitable, the lightest and the tastiest medium for frying.<\/p>\n

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Extra Virgin Olive Oil goes further than other oils, and not only can it be re-used more often than others, it also increases in volume when reheated, so less is required for cooking and frying.<\/p>\n

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Die verteerbaarheid van verhitte olyfolie verander nie, selfs wanneer dit verskeie kere hergebruik word vir braai nie.<\/p>\n

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Olive oil should not be mixed with other fats or vegetable oils and should not generally be used more than four or five times.<\/p>\n

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The oil used for frying should always be hot; if it is cold the food will soak up the oil.<\/p>\n

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Daar moet altyd genoeg olie in die pan wees wanneer jy diepbraai. As slegs 'n klein hoeveelheid gebruik word, sal dit nie net makliker brand nie, maar die kos wat gebraai word, sal bo-op ondergaar en ondergaar wees.<\/p>\n

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FRYING TEMPERATURES of Extra Virgin Olive Oil (EVOO)<\/strong><\/strong><\/h2>\n

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When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210\u00ba C) is well above the ideal temperature for frying food (180\u00ba C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.<\/p>\n

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TEMPERATURE\u00a0 – TYPE OF FOOD<\/strong><\/p>\n

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Medium (130\u2013145\u00ba C)<\/p>\n

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Warm (155\u2013170\u00ba C)<\/p>\n

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Baie warm (175\u2013190\u00ba C)<\/p>\n

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TIPE KOS<\/strong><\/p>\n

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Ho\u00eb waterinhoud: groente, aartappels, vrugte\u2026<\/p>\n

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Bedek met botter, meel of broodkrummels, wat 'n kors vorm<\/p>\n

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Klein, vinnig gebraai: klein vissies, krokette<\/p>\n

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\u2013 \u2013 \u2013<\/p>\n

Frying in Virgin Olive Oil Adds Healthy Compounds, Researchers Find<\/b><\/a><\/p>\n

New research reveals that deep fry\u00ading<\/a> cer\u00adtain foods, such as French fries, with vir\u00adgin olive oil, may enhance their nutri\u00adtional pro\u00adfile.\u00a0According to a\u00a0new study<\/a>\u00a0pub\u00adlished in Food Chemistry, dur\u00ading the fry\u00ading process, some of the healthy prop\u00ader\u00adties of vir\u00adgin olive oil are absorbed by the food.<\/p>\n

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Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food<\/b><\/a><\/p>\n

Deep-frying in virgin olive oil (VOO) is favorable due to its desirable composition and high content of bioactive compounds that can be\u00a0transferred to fried food. The main goal of this work was to investigate\u00a0the evolution of VOO metabolic profile during consecutive deep-frying\u00a0cycles and assess the transfer of metabolites to French fries. The\u00a0evolution of 56 compounds was monitored by two complementary liquid\u00a0chromatography methods, using mass spectrometry, diode array, and fluorescence detectors. Sterols and lignans were remarkably stable\u00a0(greater than 70\u00a0% retention in frying oil). Seven out of the ten\u00a0compounds\u2019 classes identified in the oil were transferred to the fried food.<\/p>\n

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Dispelling the Myths of Frying with Olive Oil<\/b><\/a><\/p>\n

Most peo\u00adple know that olive oil has many health ben\u00ade\u00adfits<\/a>\u00a0and that using it in low-heat cook\u00ading and for fin\u00adish\u00ading enhances the\u00a0fla\u00advors in foods, but what about high-heat cook\u00ading like fry\u00ading?\u00a0A recent study revealed that fry\u00ading veg\u00adeta\u00adbles in extra vir\u00adgin olive oil was actu\u00adally health\u00adier<\/a>\u00a0than boil\u00ading them. It makes sense: Not only do you get to keep the\u00a0nutri\u00adents in the veg\u00adgies instead of pour\u00ading them down the drain, but\u00a0the olive oil helps your body absorb them (not to men\u00adtion pack\u00ading\u00a0quite a\u00a0few help\u00adful com\u00adpo\u00adnents of its own, like can\u00adcer-fight\u00ading polyphenols<\/a>).<\/p>\n

\"Griekse Olyfolie Groothandel \u2013 Olyfolie Groothandel Verskaffers en Verspreiders<\/p>\n

CRITIDA BIO KRETAANSE OLYFOLIE \u2013 Produsente van Premium Kretaanse Kulin\u00eare Produkte: Ons Voedselprodukte word sedert 1998 WERELDWYD na meer as 40 lande UITGEVOER \u2013 Sluit by ons aan! <\/a><\/h2>\n

Ons is 'n eeue lange familiemaatskappy (gestig 1912) in die produksie van EVOO-olyfolie op die eiland KRETA in GRIEKELAND. Ons premium Kretenziese ekstra suiwer olyfolie en kulin\u00eare voedselprodukte word in meer as 40 lande w\u00eareldwyd uitgevoer na 'n sorgvuldig geselekteerde netwerk van vennote. KONTAK ONS, WEES ONS VOLGENDE GEWAARDEERDE SAKEVENNOOT! vir Ekstra Suiwer Olyfolie (EVOO) \u2013 Organies (Bio) Ekstra Suiwer Olyfolie (Organies EVOO) \u2013 Griekse Tafelolywe \u2013 Balsamiese Asyn \u2013 Delikatesse, alles van KRETA, GRIEKELAND.<\/p>\n

Sluit by ons aan, word 'n olyfolieverskaffer \/ groothandelaar! <\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Is extra virgin olive oil suitable for frying dishes? Frying is one of the few characteristics common to the entire<\/p>","protected":false},"author":3,"featured_media":978,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[104],"tags":[100,120,139,64,103,74,133,112],"class_list":["post-977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cooking","tag-extra-virgin-olive-oil","tag-frying-dishes","tag-mediterranean-diet","tag-olive-oil","tag-vegan","tag-vegan-diet","tag-vegan-food"],"permalink_manager":null,"_links":{"self":[{"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/af\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}