{"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\/pl\/frying-with-olive-oil\/","title":{"rendered":"Sma\u017cenie na oliwie z oliwek"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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Sma\u017cenie jest jedn\u0105 z niewielu cech wsp\u00f3lnych dla ca\u0142ego regionu Morza \u015ar\u00f3dziemnego, zar\u00f3wno europejskiego, azjatyckiego, jak i afryka\u0144skiego, a tak\u017ce dla trzech wyznawanych tam religii: chrze\u015bcija\u0144skiej, muzu\u0142ma\u0144skiej i \u017cydowskiej. Jest to jedna z najstarszych metod przyrz\u0105dzania potraw.<\/p>\n

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Najnowsze badania wykaza\u0142y, \u017ce sma\u017cenie jest korzystne dla organizmu, szczeg\u00f3lnie z fizjologicznego punktu widzenia. Z tego powodu rozpowszechni\u0142o si\u0119 na obszarach, gdzie wcze\u015bniej nie by\u0142o tak popularne. To, czy sma\u017cone jedzenie jest \u0142atwo strawne, czy te\u017c obci\u0105\u017ca \u017co\u0142\u0105dek, zale\u017cy w du\u017cej mierze od rodzaju u\u017cytego oleju, jego temperatury i sposobu sma\u017cenia. Badania przeprowadzone na zdrowych osobach oraz pacjentach z problemami \u017co\u0142\u0105dkowo-dwunastniczymi (zapalenie b\u0142ony \u015bluzowej \u017co\u0142\u0105dka, wrzody, problemy z w\u0105trob\u0105 i drogami \u017c\u00f3\u0142ciowymi) wykaza\u0142y, \u017ce nie ma zwi\u0105zku mi\u0119dzy jedzeniem sma\u017conym na oliwie z oliwek a tymi schorzeniami.<\/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>. W odpowiednich warunkach temperaturowych, bez przegrzewania, nie ulega on istotnym zmianom strukturalnym i zachowuje warto\u015bci od\u017cywcze lepiej ni\u017c inne oleje, nie tylko dzi\u0119ki zawarto\u015bci przeciwutleniaczy, ale r\u00f3wnie\u017c dzi\u0119ki wysokiej zawarto\u015bci kwasu oleinowego. Jego wysoka temperatura dymienia (210\u00b0C) jest znacznie wy\u017csza ni\u017c idealna temperatura do sma\u017cenia (180\u00b0C). T\u0142uszcze o ni\u017cszych punktach krytycznych, takie jak kukurydza i mas\u0142o, rozk\u0142adaj\u0105 si\u0119 w tej temperaturze i tworz\u0105 toksyczne produkty.<\/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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Strawno\u015b\u0107 podgrzanej oliwy z oliwek nie zmienia si\u0119 nawet przy wielokrotnym sma\u017ceniu.<\/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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Podczas sma\u017cenia w g\u0142\u0119bokim t\u0142uszczu na patelni zawsze powinno by\u0107 du\u017co oleju. Je\u015bli u\u017cyjesz tylko niewielkiej ilo\u015bci, nie tylko olej b\u0119dzie si\u0119 \u0142atwiej przypala\u0142, ale sma\u017cone jedzenie b\u0119dzie niedosma\u017cone na g\u00f3rze i przesma\u017cone na dole.<\/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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\u015arednia (130\u2013145\u00ba C)<\/p>\n

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Gor\u0105co (155\u2013170\u00ba C)<\/p>\n

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Bardzo gor\u0105co (175\u2013190\u00ba C)<\/p>\n

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RODZAJ \u017bYWNO\u015aCI<\/strong><\/p>\n

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Wysoka zawarto\u015b\u0107 wody: warzywa, ziemniaki, owoce\u2026<\/p>\n

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Obtoczone w ma\u015ble, m\u0105ce lub bu\u0142ce tartej, tworz\u0105c sk\u00f3rk\u0119<\/p>\n

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Ma\u0142e, szybko sma\u017cone: ma\u0142e ryby, krokiety<\/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

\"Grecki Hurtowa sprzeda\u017c oliwy z oliwek \u2013 Hurtowi dostawcy i dystrybutorzy oliwy z oliwek<\/p>\n

CRITIDA BIO CRETAN OLIVE OIL \u2013 Producenci najwy\u017cszej jako\u015bci krete\u0144skich produkt\u00f3w kulinarnych: Nasze produkty spo\u017cywcze s\u0105 EKSPORTOWANE NA CA\u0141Y \u015aWIAT do ponad 40 kraj\u00f3w od 1998 roku \u2013 Do\u0142\u0105cz do nas! <\/a><\/h2>\n

Jeste\u015bmy firm\u0105 rodzinn\u0105 z wielowiekow\u0105 tradycj\u0105 (za\u0142o\u017con\u0105 w 1912 roku) produkuj\u0105c\u0105 oliw\u0119 z oliwek extra virgin na Krecie w Grecji. Nasza krete\u0144ska oliwa z oliwek extra virgin i produkty kulinarne s\u0105 eksportowane do ponad 40 kraj\u00f3w na ca\u0142ym \u015bwiecie, do starannie wyselekcjonowanej sieci partner\u00f3w. SKONTAKTUJ SI\u0118 Z NAMI, ZOSTA\u0143 NASZYM KOLEJNYM CENIONYM PARTNEREM BIZNESOWYM! Oliwa z oliwek extra virgin (EVOO) \u2013 Organiczna (Bio) Oliwa z oliwek extra virgin (Organic EVOO) \u2013 Greckie oliwki sto\u0142owe \u2013 Octy balsamiczne \u2013 Delikatesy, wszystko z Krety w Grecji<\/p>\n

Do\u0142\u0105cz do nas i zosta\u0144 dostawc\u0105\/hurtownikiem oliwy z oliwek! <\/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\/pl\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/pl\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/pl\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/pl\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/pl\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/pl\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/pl\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/pl\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}