{"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\/et\/frying-with-olive-oil\/","title":{"rendered":"Oliivi\u00f5liga praadimine"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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Praadimine on \u00fcks v\u00e4heseid omadusi, mis on \u00fchine kogu Vahemere piirkonnale, olgu see siis Euroopa, Aasia v\u00f5i Aafrika, ning kolmele praktiseeritavale religioonile \u2013 kristlusele, moslemi ja juudi omale. See on \u00fcks vanimaid toiduvalmistamise meetodeid.<\/p>\n

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Hiljutised uuringud on n\u00e4idanud, et praadimine on organismile kasulik, eriti f\u00fcsioloogilisest vaatepunktist. Seet\u00f5ttu on see levinud piirkondadesse, kus see varem nii populaarne polnud. See, kas praetud toit seeditakse kergesti v\u00f5i koormab maod palju, s\u00f5ltub suurel m\u00e4\u00e4ral kasutatava \u00f5li t\u00fc\u00fcbist, \u00f5li temperatuurist ja toidu praadimise viisist. Tervete isikute ja seedetrakti probleemidega (gastriit, haavand, maksa- ja sapiteede h\u00e4ired) patsientidega l\u00e4bi viidud uuringud on n\u00e4idanud, et oliivi\u00f5lis praetud toidu ja nende haiguste vahel ei ole seost.<\/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>. \u00d5igetes temperatuuritingimustes, ilma \u00fclekuumenemiseta, ei toimu selles olulisi struktuurimuutusi ja see s\u00e4ilitab oma toitev\u00e4\u00e4rtuse paremini kui teised \u00f5lid, seda mitte ainult antioks\u00fcdantide, vaid ka k\u00f5rge oleiinhappesisalduse t\u00f5ttu. Selle k\u00f5rge suitsemistemperatuur (210 \u00b0C) on oluliselt k\u00f5rgem kui ideaalne temperatuur toidu praadimiseks (180 \u00b0C). Madalama kriitilise punktiga rasvad, n\u00e4iteks mais ja v\u00f5i, lagunevad sellel temperatuuril ja moodustavad m\u00fcrgiseid tooteid.<\/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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Kuumutatud oliivi\u00f5li seeditavus ei muutu isegi siis, kui seda mitu korda praadimiseks uuesti kasutada.<\/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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Frittimisel peaks pannil alati olema palju \u00f5li. V\u00e4ikese koguse \u00f5li kasutamisel ei k\u00f5rbe see mitte ainult kergemini, vaid praaditav toit on pealt alak\u00fcpsetatud ja alt \u00fclek\u00fcpsetatud.<\/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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Keskmine (130\u2013145 \u00b0C)<\/p>\n

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Kuum (155\u2013170 \u00b0C)<\/p>\n

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V\u00e4ga kuum (175\u2013190\u00baC)<\/p>\n

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TOIDU T\u00dc\u00dcP<\/strong><\/p>\n

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K\u00f5rge veesisaldus: k\u00f6\u00f6giviljad, kartulid, puuviljad\u2026<\/p>\n

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V\u00f5i, jahu v\u00f5i riivsaiaga kaetud, moodustades kooriku<\/p>\n

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V\u00e4ikesed, kiiresti praetud: v\u00e4ikesed kalad, kroketid<\/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

\"Kreeka Oliivi\u00f5li hulgim\u00fc\u00fck \u2013 oliivi\u00f5li hulgim\u00fc\u00fcjad ja edasim\u00fc\u00fcjad<\/p>\n

CRITIDA BIO CRETAN OLIVE OIL \u2013 Kvaliteetsete Kreeta kulinaarsete toodete tootja: Meie toiduaineid eksporditakse \u00fcle maailma enam kui 40 riiki alates 1998. aastast \u2013 Liitu meiega! <\/a><\/h2>\n

Oleme sajandeid vana pereettev\u00f5te (asutatud 1912), mis toodab EVOO oliivi\u00f5li Kreeta saarel Kreekas. Meie esmaklassilist Kreeta ekstra neitsioliivi\u00f5li ja kulinaarseid toiduaineid eksporditakse enam kui 40 riiki \u00fcle maailma hoolikalt valitud partnerite v\u00f5rgustiku kaudu. V\u00d5TA MEIEGA \u00dcHENDUST JA OLE MEIE J\u00c4RGMINE V\u00c4\u00c4RTUSLIK \u00c4RIPARTNER! Ekstra neitsioliivi\u00f5li (EVOO) \u2013 mahe (BIO) ekstra neitsioliivi\u00f5li (mahe EVOO) \u2013 Kreeka lauaoliivid \u2013 palsami\u00e4\u00e4dikad \u2013 delikatessid \u2013 k\u00f5ik Kreeta, Kreeka tooted.<\/p>\n

Liitu meiega ja saa oliivi\u00f5li tarnijaks \/ hulgim\u00fc\u00fcjaks! <\/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\/et\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/et\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/et\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/et\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/et\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/et\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/et\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/et\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/et\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/et\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"t\u00f6\u00f6leht","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}