{"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\/da\/frying-with-olive-oil\/","title":{"rendered":"Stegning med olivenolie"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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Stegning er et af de f\u00e5 kendetegn, der er f\u00e6lles for hele Middelhavsomr\u00e5det, hvad enten det er europ\u00e6isk, asiatisk eller afrikansk, og for de tre praktiserede religioner, kristen, muslimsk og j\u00f8disk. Det er en af de \u00e6ldste metoder, der findes til madlavning.<\/p>\n

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Nyere unders\u00f8gelser har vist, at stegning er gavnligt for organismen, is\u00e6r fra et fysiologisk synspunkt. P\u00e5 grund af dette har det spredt sig til omr\u00e5der, hvor det tidligere ikke var s\u00e5 popul\u00e6rt. Om den stegte mad er letford\u00f8jelig eller ligger tungt i maven, afh\u00e6nger i h\u00f8j grad af den anvendte type olie, oliens temperatur og den m\u00e5de, hvorp\u00e5 maden blev stegt. Studier foretaget p\u00e5 raske fors\u00f8gspersoner og patienter med gastroduodenale problemer (gastritis, maves\u00e5r, lever- og galdevejsproblemer) har vist, at der ikke er nogen sammenh\u00e6ng mellem mad stegt i olivenolie og disse sygdomme.<\/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>. Under rette temperaturforhold, uden overophedning, underg\u00e5r den ingen v\u00e6sentlige strukturelle \u00e6ndringer og bevarer sin n\u00e6ringsv\u00e6rdi bedre end andre olier, ikke kun p\u00e5 grund af antioxidanterne, men ogs\u00e5 p\u00e5 grund af dens h\u00f8je indhold af oliesyre. Dens h\u00f8je rygepunkt (210\u00baC) er v\u00e6sentligt h\u00f8jere end den ideelle temperatur til stegning af mad (180\u00baC). Fedtstoffer med lavere kritiske punkter, s\u00e5som majs og sm\u00f8r, nedbrydes ved denne temperatur og danner giftige produkter.<\/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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Ford\u00f8jeligheden af opvarmet olivenolie \u00e6ndrer sig ikke, selv n\u00e5r den genbruges til stegning flere gange.<\/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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Der skal altid v\u00e6re rigeligt med olie i panden, n\u00e5r man frituresteger. Hvis der kun bruges en lille m\u00e6ngde, vil den ikke blot br\u00e6nde lettere p\u00e5, men maden, der steges, vil ogs\u00e5 blive understegt foroven og overstegt forneden.<\/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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Middel (130\u2013145\u00ba C)<\/p>\n

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

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Meget varmt (175-190\u00ba C)<\/p>\n

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TYPE AF F\u00d8DEVARE<\/strong><\/p>\n

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H\u00f8jt vandindhold: gr\u00f8ntsager, kartofler, frugt\u2026<\/p>\n

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Overtrukket med sm\u00f8r, mel eller rasp, der danner en skorpe<\/p>\n

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Sm\u00e5, hurtigt stegte: sm\u00e5 fisk, kroketter<\/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

\"Gr\u00e6sk Olivenolie Engros \u2013 Olivenolie Engros Leverand\u00f8rer & Distribut\u00f8rer<\/p>\n

CRITIDA BIO KRETENSK OLIVENOLIE \u2013 Producenter af premium kretensiske kulinariske produkter: Vores f\u00f8devarer er blevet eksporteret over hele verden til over 40 lande siden 1998 \u2013 Bliv en del af os! <\/a><\/h2>\n

Vi er en \u00e5rhundreder lang familieejet virksomhed (est. 1912) inden for produktion af EVOO olivenolie p\u00e5 \u00f8en KRETA i GR\u00c6KENLAND. Vores premium kretensiske ekstra jomfruolivenolie og kulinariske f\u00f8devarer eksporteres i over 40 lande verden over til et omhyggeligt udvalgt netv\u00e6rk af partnere. KONTAKT OS, BLIV VORES N\u00c6STE V\u00c6RDIFULDE FORRETNINGSPARTNER! for ekstra jomfruolivenolie (EVOO) \u2013 \u00d8kologisk (Bio) ekstra jomfruolivenolie (\u00d8kologisk EVOO) \u2013 Gr\u00e6ske spiseoliven \u2013 Balsamicoeddike \u2013 Delikatesser, alt fra KRETA GR\u00c6KENLAND.<\/p>\n

Bliv en del af os, bliv leverand\u00f8r\/grossist af olivenolie! <\/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\/da\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/da\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/da\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/da\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/da\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/da\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/da\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/da\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/da\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/da\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}