{"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\/pt\/frying-with-olive-oil\/","title":{"rendered":"Fritar com azeite"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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A fritura \u00e9 uma das poucas caracter\u00edsticas comuns a toda a regi\u00e3o mediterr\u00e2nea, seja ela europeia, asi\u00e1tica ou africana, e \u00e0s tr\u00eas religi\u00f5es praticadas: crist\u00e3, mu\u00e7ulmana e judaica. \u00c9 um dos m\u00e9todos mais antigos de preparo de alimentos que existem.<\/p>\n

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Investiga\u00e7\u00f5es recentes demonstraram que a fritura traz benef\u00edcios ao organismo, principalmente do ponto de vista fisiol\u00f3gico. Por isso, seu consumo se estendeu a regi\u00f5es onde antes n\u00e3o era t\u00e3o comum. A facilidade de digest\u00e3o ou o peso no est\u00f4mago dos alimentos fritos dependem, em grande parte, do tipo de \u00f3leo utilizado, da temperatura do \u00f3leo e da forma como o alimento \u00e9 frito. Estudos realizados com indiv\u00edduos saud\u00e1veis e pacientes com problemas gastroduodenais (gastrite, \u00falcera, doen\u00e7as hep\u00e1ticas e biliares) mostraram que n\u00e3o h\u00e1 rela\u00e7\u00e3o entre alimentos fritos em azeite e essas doen\u00e7as.<\/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>. Em condi\u00e7\u00f5es de temperatura adequadas, sem superaquecimento, n\u00e3o sofre altera\u00e7\u00f5es estruturais significativas e conserva melhor o seu valor nutricional do que outros \u00f3leos, n\u00e3o s\u00f3 devido aos antioxidantes, mas tamb\u00e9m aos seus elevados n\u00edveis de \u00e1cido oleico. O seu elevado ponto de fumo (210\u00baC) \u00e9 consideravelmente superior \u00e0 temperatura ideal para fritar alimentos (180\u00baC). As gorduras com pontos cr\u00edticos mais baixos, como o \u00f3leo de milho e a manteiga, degradam-se a esta temperatura e formam produtos t\u00f3xicos.<\/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 digestibilidade do azeite aquecido n\u00e3o se altera mesmo quando reutilizado v\u00e1rias vezes para fritar.<\/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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Ao fritar por imers\u00e3o, deve sempre haver bastante \u00f3leo na panela. Se for usada apenas uma pequena quantidade, o alimento n\u00e3o s\u00f3 queimar\u00e1 com mais facilidade, como tamb\u00e9m ficar\u00e1 malpassado na parte de cima e queimado na parte de baixo.<\/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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M\u00e9dio (130\u2013145\u00ba C)<\/p>\n

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

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Muito quente (175\u2013190\u00ba C)<\/p>\n

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TIPO DE ALIMENTO<\/strong><\/p>\n

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Alto teor de \u00e1gua: vegetais, batatas, frutas\u2026<\/p>\n

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Coberto com manteiga, farinha ou farinha de rosca, formando uma crosta.<\/p>\n

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Pequenos, fritos rapidamente: peixes pequenos, croquetes<\/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

\"olivais Azeite de Oliva no Atacado \u2013 Fornecedores e Distribuidores de Azeite de Oliva no Atacado<\/p>\n

AZEITE DE OLIVA CRETANA BIO CRITIDA \u2013 Produtores de Produtos Culin\u00e1rios Cretenses Premium: Nossos produtos aliment\u00edcios s\u00e3o EXPORTADOS PARA MAIS DE 40 PA\u00cdSES NO MUNDO TODO, desde 1998 \u2013 Junte-se a n\u00f3s! <\/a><\/h2>\n

Somos uma empresa familiar com s\u00e9culos de tradi\u00e7\u00e3o (fundada em 1912) na produ\u00e7\u00e3o de azeite extra virgem na ilha de Creta, na Gr\u00e9cia. Nosso azeite extra virgem cretense premium e nossos produtos culin\u00e1rios s\u00e3o exportados para mais de 40 pa\u00edses em todo o mundo, atrav\u00e9s de uma rede cuidadosamente selecionada de parceiros. Entre em contato conosco e seja nosso pr\u00f3ximo parceiro comercial! Oferecemos azeite extra virgem, azeite extra virgem org\u00e2nico, azeitonas gregas, vinagres bals\u00e2micos e produtos gourmet, todos da ilha de Creta, na Gr\u00e9cia.<\/p>\n

Junte-se a n\u00f3s e torne-se um fornecedor\/distribuidor de azeite! <\/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\/pt\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/pt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/pt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/pt\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/pt\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/pt\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/pt\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/pt\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/pt\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/pt\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}