{"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\/nl\/frying-with-olive-oil\/","title":{"rendered":"Bakken in olijfolie"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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Frituren is een van de weinige kenmerken die het hele Middellandse Zeegebied gemeen heeft, of het nu Europees, Aziatisch of Afrikaans is, en die ook voorkomen in de drie religies die er worden beoefend: het christendom, de islam en het jodendom. Het is een van de oudste methoden om voedsel te bereiden.<\/p>\n

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Recent onderzoek heeft aangetoond dat frituren gunstig is voor het lichaam, met name vanuit fysiologisch oogpunt. Hierdoor is het ook populair geworden in gebieden waar het voorheen minder gangbaar was. Of gefrituurd voedsel gemakkelijk verteerbaar is of zwaar op de maag ligt, hangt grotendeels af van het type olie, de temperatuur van de olie en de manier waarop het voedsel is gefrituurd. Studies bij gezonde proefpersonen en pati\u00ebnten met maag- en darmproblemen (gastritis, maagzweren, lever- en galblaasaandoeningen) hebben aangetoond dat er geen verband bestaat tussen in olijfolie gefrituurd voedsel en deze aandoeningen.<\/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>. Bij de juiste temperatuur, zonder oververhitting, ondergaat het geen substanti\u00eble structurele veranderingen en behoudt het zijn voedingswaarde beter dan andere oli\u00ebn, niet alleen vanwege de antioxidanten, maar ook vanwege het hoge gehalte aan oliezuur. Het hoge rookpunt (210\u00baC) ligt aanzienlijk hoger dan de ideale temperatuur voor het frituren van voedsel (180\u00baC). Vetten met een lager kritisch punt, zoals ma\u00efs en boter, breken bij deze temperatuur af en vormen giftige producten.<\/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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De verteerbaarheid van verhitte olijfolie verandert niet, zelfs niet wanneer deze meerdere keren wordt hergebruikt om te frituren.<\/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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Bij het frituren moet er altijd voldoende olie in de pan zitten. Gebruik je maar een kleine hoeveelheid, dan brandt de olie niet alleen sneller aan, maar wordt het gefrituurde voedsel ook aan de bovenkant rauw en aan de onderkant te gaar.<\/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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Middelmatig (130\u2013145\u00ba C)<\/p>\n

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

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Zeer heet (175\u2013190\u00ba C)<\/p>\n

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SOORT VOEDSEL<\/strong><\/p>\n

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Hoog watergehalte: groenten, aardappelen, fruit\u2026<\/p>\n

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Bedekt met boter, bloem of paneermeel, waardoor een korst ontstaat.<\/p>\n

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Klein, snel gefrituurd: kleine visjes, kroketten<\/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

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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

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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

\"Griekse Groothandel in olijfolie \u2013 Groothandelaren en distributeurs van olijfolie<\/p>\n

CRITIDA BIO KRETAANSE OLIJFOLIE \u2013 Producenten van hoogwaardige Kretenzische culinaire producten: Onze voedingsproducten worden sinds 1998 wereldwijd ge\u00ebxporteerd naar meer dan 40 landen \u2013 Doe met ons mee! <\/a><\/h2>\n

Wij zijn een eeuwenoud familiebedrijf (opgericht in 1912) dat extra vierge olijfolie produceert op het eiland Kreta in Griekenland. Onze premium Kretenzische extra vierge olijfolie en culinaire producten worden ge\u00ebxporteerd naar meer dan 40 landen wereldwijd, naar een zorgvuldig geselecteerd netwerk van partners. NEEM CONTACT MET ONS OP EN WORD ONZE VOLGENDE WAARDEVOLLE ZAKENPARTNER! Voor extra vierge olijfolie (EVOO) \u2013 biologische extra vierge olijfolie (biologische EVOO) \u2013 Griekse tafelolijven \u2013 balsamicoazijn \u2013 delicatessen, allemaal van Kreta, Griekenland.<\/p>\n

Word lid en word leverancier\/groothandelaar van olijfolie! <\/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\/nl\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/nl\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/nl\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/nl\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/nl\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/nl\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/nl\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/nl\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}