{"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\/hu\/frying-with-olive-oil\/","title":{"rendered":"Ol\u00edvaolajjal s\u00fctve"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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A s\u00fct\u00e9s egyike azon kev\u00e9s jellegzetess\u00e9geknek, amelyek k\u00f6z\u00f6sek az eg\u00e9sz mediterr\u00e1n t\u00e9rs\u00e9gben, legyen az eur\u00f3pai, \u00e1zsiai vagy afrikai, valamint a h\u00e1rom gyakorolt vall\u00e1sban \u2013 a kereszt\u00e9nyben, a muszlimban \u00e9s a zsid\u00f3ban. Ez az egyik legr\u00e9gebbi l\u00e9tez\u0151 \u00e9telk\u00e9sz\u00edt\u00e9si m\u00f3dszer.<\/p>\n

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A leg\u00fajabb kutat\u00e1sok kimutatt\u00e1k, hogy a s\u00fct\u00e9s j\u00f3t\u00e9kony hat\u00e1ssal van a szervezetre, k\u00fcl\u00f6n\u00f6sen \u00e9lettani szempontb\u00f3l. Emiatt olyan ter\u00fcletekre is kiterjedt, ahol kor\u00e1bban nem volt annyira n\u00e9pszer\u0171. Az, hogy a s\u00fclt \u00e9tel k\u00f6nnyen em\u00e9szthet\u0151-e, vagy t\u00falzottan megterheli a gyomrot, nagym\u00e9rt\u00e9kben f\u00fcgg a haszn\u00e1lt olaj t\u00edpus\u00e1t\u00f3l, az olaj h\u0151m\u00e9rs\u00e9klet\u00e9t\u0151l \u00e9s a s\u00fct\u00e9s m\u00f3dj\u00e1t\u00f3l. Eg\u00e9szs\u00e9ges alanyokon \u00e9s gyomor-b\u00e9lrendszeri probl\u00e9m\u00e1kkal (gasztritisz, fek\u00e9ly, m\u00e1j- \u00e9s epe\u00fati panaszok) k\u00fczd\u0151 betegeken v\u00e9gzett vizsg\u00e1latok kimutatt\u00e1k, hogy nincs \u00f6sszef\u00fcgg\u00e9s az ol\u00edvaolajban s\u00fclt \u00e9telek \u00e9s ezen betegs\u00e9gek k\u00f6z\u00f6tt.<\/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>. Megfelel\u0151 h\u0151m\u00e9rs\u00e9kleti viszonyok k\u00f6z\u00f6tt, t\u00falmeleg\u00edt\u00e9s n\u00e9lk\u00fcl, nem megy kereszt\u00fcl l\u00e9nyeges szerkezeti v\u00e1ltoz\u00e1son, \u00e9s jobban meg\u0151rzi t\u00e1p\u00e9rt\u00e9k\u00e9t, mint m\u00e1s olajok, nemcsak az antioxid\u00e1nsok, hanem a magas olajsavtartalma miatt is. Magas f\u00fcst\u00f6l\u00e9spontja (210\u00b0C) l\u00e9nyegesen magasabb, mint az \u00e9telek s\u00fct\u00e9s\u00e9hez ide\u00e1lis h\u0151m\u00e9rs\u00e9klet (180\u00b0C). Az alacsonyabb kritikus pont\u00fa zs\u00edrok, mint p\u00e9ld\u00e1ul a kukorica \u00e9s a vaj, ezen a h\u0151m\u00e9rs\u00e9kleten lebomlanak \u00e9s m\u00e9rgez\u0151 term\u00e9keket k\u00e9peznek.<\/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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A felmeleg\u00edtett ol\u00edvaolaj em\u00e9szthet\u0151s\u00e9ge nem v\u00e1ltozik m\u00e9g akkor sem, ha t\u00f6bbsz\u00f6r \u00fajra s\u00fct\u00e9shez haszn\u00e1ljuk.<\/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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B\u0151 olajban s\u00fct\u00e9s k\u00f6zben mindig legyen sok olaj a serpeny\u0151ben. Ha csak kis mennyis\u00e9get haszn\u00e1lunk, nemcsak k\u00f6nnyebben meg\u00e9g, de az \u00e9tel fel\u00fcl alul, alul pedig alul nem s\u00fcl meg.<\/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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K\u00f6zepes (130\u2013145\u00baC)<\/p>\n

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Forr\u00f3 (155\u2013170 \u00b0C)<\/p>\n

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Nagyon forr\u00f3 (175\u2013190\u00baC)<\/p>\n

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\u00c9LELMISZER T\u00cdPUSA<\/strong><\/p>\n

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Magas v\u00edztartalm\u00fa: z\u00f6lds\u00e9gek, burgonya, gy\u00fcm\u00f6lcs\u00f6k\u2026<\/p>\n

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Vajjal, liszttel vagy zsemlemorzs\u00e1val bevonva, k\u00e9rget k\u00e9pezve<\/p>\n

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Kicsi, gyorsan kis\u00fct\u00f6tt: apr\u00f3 halak, krokettek<\/p>\n

\u00a0<\/p>\n

\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

\"G\u00f6r\u00f6g Ol\u00edvaolaj nagykereskedelem \u2013 Ol\u00edvaolaj nagykereskedelmi besz\u00e1ll\u00edt\u00f3k \u00e9s forgalmaz\u00f3k<\/p>\n

CRITIDA BIO KR\u00c9TAI OL\u00cdVAOLAJ \u2013 Pr\u00e9mium kr\u00e9tai kulin\u00e1ris term\u00e9kek gy\u00e1rt\u00f3ja: \u00c9lelmiszerterm\u00e9keinket 1998 \u00f3ta VIL\u00c1GSZERTE, t\u00f6bb mint 40 orsz\u00e1gba export\u00e1ljuk \u2013 Csatlakozzon hozz\u00e1nk! <\/a><\/h2>\n

Egy \u00e9vsz\u00e1zados m\u00faltra visszatekint\u0151 csal\u00e1di v\u00e1llalkoz\u00e1s vagyunk (alap\u00edtva 1912-ben), amely EVOO ol\u00edvaolajat termel Kr\u00e9ta sziget\u00e9n, G\u00f6r\u00f6gorsz\u00e1gban. Pr\u00e9mium kr\u00e9tai extra sz\u0171z ol\u00edvaolajunkat \u00e9s kulin\u00e1ris \u00e9lelmiszerterm\u00e9keinket vil\u00e1gszerte t\u00f6bb mint 40 orsz\u00e1gba export\u00e1ljuk gondosan kiv\u00e1lasztott partnerh\u00e1l\u00f3zatunkon kereszt\u00fcl. L\u00c9PJEN VEL\u00dcNK KAPCSOLATBA, L\u00c9PJEN K\u00d6VETKEZ\u0150 \u00c9RT\u00c9KES \u00dcZLETI PARTNER\u00dcNKRE! Extra sz\u0171z ol\u00edvaolaj (EVOO) \u2013 Bio (Bio) Extra sz\u0171z ol\u00edvaolaj (Organic EVOO) \u2013 G\u00f6r\u00f6g asztali olajbogy\u00f3k \u2013 Balzsamecetek \u2013 Delik\u00e1teszek, mindezt KR\u00c9T\u00c1R\u00d3L, G\u00d6R\u00d6GORSZ\u00c1GB\u00d3L.<\/p>\n

Csatlakozz hozz\u00e1nk, v\u00e1lj ol\u00edvaolaj-besz\u00e1ll\u00edt\u00f3v\u00e1 \/ nagykeresked\u0151v\u00e9! <\/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\/hu\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/hu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/hu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/hu\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/hu\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/hu\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/hu\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/hu\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/hu\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/hu\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"munkaf\u00fczet","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}