{"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\/fi\/frying-with-olive-oil\/","title":{"rendered":"Paistaminen oliivi\u00f6ljyss\u00e4"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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Paistaminen on yksi harvoista koko V\u00e4limeren alueelle, olipa se sitten eurooppalainen, aasialainen tai afrikkalainen, ja kolmelle uskonnolle \u2013 kristilliselle, muslimille ja juutalaiselle \u2013 yhteisist\u00e4 piirteist\u00e4. Se on yksi vanhimmista ruoanlaittomenetelmist\u00e4.<\/p>\n

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Viimeaikaiset tutkimukset ovat osoittaneet, ett\u00e4 paistaminen on hy\u00f6dyllist\u00e4 elimist\u00f6lle, erityisesti fysiologisesta n\u00e4k\u00f6kulmasta. T\u00e4st\u00e4 johtuen se on levinnyt alueille, joilla se ei aiemmin ollut yht\u00e4 suosittua. Paistetun ruoan helppo sulavuus tai rasittaako se vatsaa paljon, riippuu suuresti k\u00e4ytetyn \u00f6ljyn tyypist\u00e4, \u00f6ljyn l\u00e4mp\u00f6tilasta ja paistamistavasta. Terveill\u00e4 koehenkil\u00f6ill\u00e4 ja maha-pohjukaissuoliongelmista (gastriitti, haavauma, maksa- ja sappivaivat) k\u00e4rsivill\u00e4 potilailla tehdyt tutkimukset ovat osoittaneet, ettei oliivi\u00f6ljyss\u00e4 paistetun ruoan ja n\u00e4iden sairauksien v\u00e4lill\u00e4 ole yhteytt\u00e4.<\/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>. Oikeissa l\u00e4mp\u00f6tilaolosuhteissa, ilman ylikuumenemista, se ei muutu merkitt\u00e4v\u00e4sti ja s\u00e4ilytt\u00e4\u00e4 ravintoarvonsa paremmin kuin muut \u00f6ljyt, paitsi antioksidanttien my\u00f6s korkean \u00f6ljyhappopitoisuuden ansiosta. Sen korkea savupiste (210 \u00b0C) on huomattavasti korkeampi kuin ihanteellinen l\u00e4mp\u00f6tila ruoan paistamiseen (180 \u00b0C). Rasvat, joilla on alhaisemmat kriittiset pisteet, kuten maissi ja voi, hajoavat t\u00e4ss\u00e4 l\u00e4mp\u00f6tilassa ja muodostavat myrkyllisi\u00e4 tuotteita.<\/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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Kuumennetun oliivi\u00f6ljyn sulavuus ei muutu, vaikka sit\u00e4 k\u00e4ytett\u00e4isiin uudelleen paistamiseen useita kertoja.<\/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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Uppopaistettaessa pannulla tulisi aina olla runsaasti \u00f6ljy\u00e4. Jos k\u00e4yt\u00e4t vain v\u00e4h\u00e4n \u00f6ljy\u00e4, se ei ainoastaan pala helpommin, vaan my\u00f6s paistettava ruoka kypsyy p\u00e4\u00e4lt\u00e4 alikypsemp\u00e4n\u00e4 ja pohjalta ylikyps\u00e4n\u00e4.<\/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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Keskil\u00e4mp\u00f6tila (130\u2013145 \u00baC)<\/p>\n

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Kuuma (155\u2013170 \u00baC)<\/p>\n

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Eritt\u00e4in kuuma (175\u2013190 \u00baC)<\/p>\n

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RUOAN TYYPPI<\/strong><\/p>\n

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Korkea vesipitoisuus: vihannekset, perunat, hedelm\u00e4t\u2026<\/p>\n

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P\u00e4\u00e4llystetty voilla, jauhoilla tai korppujauhoilla, muodostaen kuoren<\/p>\n

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Pieni\u00e4, nopeasti paistettuja: pieni\u00e4 kaloja, kroketteja<\/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

\"Kreikkalainen Oliivi\u00f6ljyn tukkumyynti \u2013 Oliivi\u00f6ljyn tukkumyyj\u00e4t ja jakelijat<\/p>\n

CRITIDA BIO CRETAN OLIVE OIL \u2013 Ensiluokkaisten kreetalaisten ruokatuotteiden valmistaja: Elintarvikkeitamme on viety maailmanlaajuisesti yli 40 maahan vuodesta 1998 l\u00e4htien \u2013 Liity mukaan! <\/a><\/h2>\n

Olemme vuosisatoja vanha perheyritys (perustettu 1912), joka tuottaa EVOO-oliivi\u00f6ljy\u00e4 Kreetan saarella Kreikassa. Ensiluokkaista kreetalaista ekstra-neitsytoliivi\u00f6ljy\u00e4mme ja muita ruokatuotteitamme vied\u00e4\u00e4n yli 40 maahan maailmanlaajuisesti huolellisesti valitulle kumppaniverkostolle. OTA YHTEYTT\u00c4, OLET SEURAAVA ARVOSTETTU LIIKEKUMPPANIMME! Ekstra-neitsytoliivi\u00f6ljy (EVOO) \u2013 Luomu (Bio) Ekstra-neitsytoliivi\u00f6ljy (Luomu EVOO) \u2013 Kreikkalaiset p\u00f6yt\u00e4oliivit \u2013 Balsamiviinietikat \u2013 Herkut, kaikki Kreetalta, Kreikasta<\/p>\n

Liity meihin ja ryhdy oliivi\u00f6ljyn toimittajaksi \/ tukkumyyj\u00e4ksi! <\/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\/fi\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/fi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/fi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/fi\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/fi\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/fi\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/fi\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/fi\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/fi\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/fi\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}