{"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\/cs\/frying-with-olive-oil\/","title":{"rendered":"Sma\u017een\u00ed s olivov\u00fdm olejem"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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Sma\u017een\u00ed je jednou z m\u00e1la charakteristik spole\u010dn\u00fdch pro celou oblast St\u0159edomo\u0159\u00ed, a\u0165 u\u017e evropskou, asijskou nebo africkou, a pro t\u0159i praktikovan\u00e1 n\u00e1bo\u017eenstv\u00ed \u2013 k\u0159es\u0165ansk\u00e9, muslimsk\u00e9 a \u017eidovsk\u00e9. Je to jedna z nejstar\u0161\u00edch existuj\u00edc\u00edch metod va\u0159en\u00ed j\u00eddla.<\/p>\n

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Ned\u00e1vn\u00e9 v\u00fdzkumy uk\u00e1zaly, \u017ee sma\u017een\u00ed je pro organismus prosp\u011b\u0161n\u00e9, zejm\u00e9na z fyziologick\u00e9ho hlediska. D\u00edky tomu se roz\u0161\u00ed\u0159ilo do oblast\u00ed, kde d\u0159\u00edve nebylo tak popul\u00e1rn\u00ed. Zda je sma\u017een\u00e9 j\u00eddlo snadno straviteln\u00e9, nebo to siln\u011b zat\u011b\u017euje \u017ealudek, z\u00e1vis\u00ed do zna\u010dn\u00e9 m\u00edry na druhu pou\u017eit\u00e9ho oleje, teplot\u011b oleje a zp\u016fsobu sma\u017een\u00ed. Studie proveden\u00e9 na zdrav\u00fdch subjektech a pacientech s gastroduoden\u00e1ln\u00edmi probl\u00e9my (gastritida, v\u0159edy, jatern\u00ed a \u017elu\u010dov\u00e9 pot\u00ed\u017ee) uk\u00e1zaly, \u017ee neexistuje \u017e\u00e1dn\u00e1 souvislost mezi j\u00eddlem sma\u017een\u00fdm na olivov\u00e9m oleji a t\u011bmito onemocn\u011bn\u00edmi.<\/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>. Za spr\u00e1vn\u00fdch teplotn\u00edch podm\u00ednek, bez p\u0159eh\u0159\u00e1t\u00ed, nedoch\u00e1z\u00ed k podstatn\u00fdm struktur\u00e1ln\u00edm zm\u011bn\u00e1m a zachov\u00e1v\u00e1 si svou nutri\u010dn\u00ed hodnotu l\u00e9pe ne\u017e jin\u00e9 oleje, a to nejen d\u00edky antioxidant\u016fm, ale tak\u00e9 d\u00edky vysok\u00e9mu obsahu kyseliny olejov\u00e9. Jeho vysok\u00fd bod kou\u0159en\u00ed (210 \u00b0C) je podstatn\u011b vy\u0161\u0161\u00ed ne\u017e ide\u00e1ln\u00ed teplota pro sma\u017een\u00ed (180 \u00b0C). Tuky s ni\u017e\u0161\u00edmi kritick\u00fdmi body, jako je kuku\u0159ice a m\u00e1slo, se p\u0159i t\u00e9to teplot\u011b rozkl\u00e1daj\u00ed a tvo\u0159\u00ed toxick\u00e9 produkty.<\/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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Stravitelnost zah\u0159\u00e1t\u00e9ho olivov\u00e9ho oleje se nem\u011bn\u00ed ani p\u0159i n\u011bkolikan\u00e1sobn\u00e9m op\u011btovn\u00e9m pou\u017eit\u00ed ke sma\u017een\u00ed.<\/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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P\u0159i sma\u017een\u00ed by na p\u00e1nvi m\u011blo b\u00fdt v\u017edy dostatek oleje. Pokud se pou\u017eije jen mal\u00e9 mno\u017estv\u00ed, nejen\u017ee se sn\u00e1ze p\u0159ip\u00e1l\u00ed, ale sma\u017een\u00e9 j\u00eddlo bude naho\u0159e nedope\u010den\u00e9 a zespodu p\u0159epe\u010den\u00e9.<\/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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St\u0159edn\u00ed (130\u2013145 \u00b0C)<\/p>\n

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Hork\u00e9 (155\u2013170 \u00b0C)<\/p>\n

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Velmi hork\u00e9 (175\u2013190 \u00b0C)<\/p>\n

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DRUH J\u00cdDLA<\/strong><\/p>\n

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Vysok\u00fd obsah vody: zelenina, brambory, ovoce\u2026<\/p>\n

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Obalen\u00e9 v m\u00e1sle, mouce nebo strouhance, tvo\u0159\u00edc\u00ed k\u016frku<\/p>\n

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Mal\u00e9, rychle sma\u017een\u00e9: mal\u00e9 ryby, krokety<\/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

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

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

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

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

\"\u0158eck\u00fd Velkoobchod s olivov\u00fdm olejem \u2013 Dodavatel\u00e9 a distributo\u0159i velkoobchodu s olivov\u00fdm olejem<\/p>\n

CRITIDA BIO KR\u00c9TSK\u00dd OLIVOV\u00dd OLEJ \u2013 V\u00fdrobci pr\u00e9miov\u00fdch kr\u00e9tsk\u00fdch kulin\u00e1\u0159sk\u00fdch produkt\u016f: Na\u0161e potravin\u00e1\u0159sk\u00e9 v\u00fdrobky se od roku 1998 vyv\u00e1\u017eej\u00ed do v\u00edce ne\u017e 40 zem\u00ed sv\u011bta \u2013 P\u0159idejte se k n\u00e1m! <\/a><\/h2>\n

Jsme rodinn\u00e1 firma s tradic\u00ed (zalo\u017eena 1912) zab\u00fdvaj\u00edc\u00ed se v\u00fdrobou olivov\u00e9ho oleje EVOO na ostrov\u011b KR\u00c9TA v \u0158ECKU. N\u00e1\u0161 pr\u00e9miov\u00fd kr\u00e9tsk\u00fd extra panensk\u00fd olivov\u00fd olej a kulin\u00e1\u0159sk\u00e9 v\u00fdrobky se vyv\u00e1\u017eej\u00ed do v\u00edce ne\u017e 40 zem\u00ed sv\u011bta pe\u010dliv\u011b vybran\u00e9 s\u00edti partner\u016f. KONTAKTUJTE N\u00c1S A STA\u0147TE SE NA\u0160\u00cdM DAL\u0160\u00cdM CENN\u00ddM OBCHODN\u00cdM PARTNEREM! pro extra panensk\u00fd olivov\u00fd olej (EVOO) \u2013 Bio (Bio) extra panensk\u00fd olivov\u00fd olej (Organic EVOO) \u2013 \u0158eck\u00e9 stoln\u00ed olivy \u2013 Balsamikov\u00e9 octy \u2013 Lah\u016fdky, v\u0161e z KR\u00c9TY V \u0158ECKU<\/p>\n

P\u0159idejte se k n\u00e1m a sta\u0148te se dodavatelem \/ velkoobchodn\u00edkem olivov\u00e9ho oleje! <\/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\/cs\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/cs\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}