{"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\/ro\/frying-with-olive-oil\/","title":{"rendered":"Pr\u0103jirea cu ulei de m\u0103sline"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

<\/p>\n

<\/p>\n

Pr\u0103jirea este una dintre pu\u021binele caracteristici comune \u00eentregii zone mediteraneene, fie ea european\u0103, asiatic\u0103 sau african\u0103, \u0219i celor trei religii practicate, cre\u0219tin\u0103, musulman\u0103 \u0219i evreiasc\u0103. Este una dintre cele mai vechi metode existente de g\u0103tit alimente.<\/p>\n

<\/p>\n

<\/p>\n

Studii recente au ar\u0103tat c\u0103 pr\u0103jirea este benefic\u0103 pentru organism, \u00een special din punct de vedere fiziologic. Din acest motiv, s-a extins \u00een zone \u00een care anterior nu era la fel de popular\u0103. Dac\u0103 m\u00e2ncarea pr\u0103jit\u0103 este digerat\u0103 u\u0219or sau apas\u0103 mult pe stomac depinde \u00een mare m\u0103sur\u0103 de tipul de ulei folosit, de temperatura uleiului \u0219i de modul \u00een care a fost pr\u0103jit\u0103 m\u00e2ncarea. Studiile efectuate pe subiec\u021bi s\u0103n\u0103to\u0219i \u0219i pacien\u021bi cu probleme gastroduodenale (gastrit\u0103, ulcer, afec\u021biuni hepatice \u0219i biliare) au ar\u0103tat c\u0103 nu exist\u0103 nicio leg\u0103tur\u0103 \u00eentre alimentele pr\u0103jite \u00een ulei de m\u0103sline \u0219i aceste afec\u021biuni.<\/p>\n

<\/p>\n

<\/p>\n

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

<\/p>\n

<\/p>\n

Extra Virgin Olive Oil is ideal for frying<\/strong>. \u00cen condi\u021bii de temperatur\u0103 adecvate, f\u0103r\u0103 supra\u00eenc\u0103lzire, nu sufer\u0103 modific\u0103ri structurale substan\u021biale \u0219i \u00ee\u0219i p\u0103streaz\u0103 valoarea nutritiv\u0103 mai bine dec\u00e2t alte uleiuri, nu numai datorit\u0103 antioxidan\u021bilor, ci \u0219i datorit\u0103 nivelului ridicat de acid oleic. Punctul s\u0103u ridicat de afumare (210\u00baC) este substan\u021bial mai mare dec\u00e2t temperatura ideal\u0103 pentru pr\u0103jirea alimentelor (180\u00baC). Gr\u0103simile cu puncte critice mai sc\u0103zute, cum ar fi porumbul \u0219i untul, se descompun la aceast\u0103 temperatur\u0103 \u0219i formeaz\u0103 produse toxice.<\/p>\n

<\/p>\n

<\/p>\n

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

<\/p>\n

<\/p>\n

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

<\/p>\n

<\/p>\n

Digestibilitatea uleiului de m\u0103sline \u00eenc\u0103lzit nu se modific\u0103 nici m\u0103car atunci c\u00e2nd este reutilizat pentru pr\u0103jit de mai multe ori.<\/p>\n

<\/p>\n

<\/p>\n

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

<\/p>\n

<\/p>\n

The oil used for frying should always be hot; if it is cold the food will soak up the oil.<\/p>\n

<\/p>\n

<\/p>\n

Ar trebui s\u0103 existe \u00eentotdeauna mult ulei \u00een tigaie atunci c\u00e2nd pr\u0103ji\u021bi. Dac\u0103 se folose\u0219te doar o cantitate mic\u0103, nu numai c\u0103 se va arde mai u\u0219or, dar m\u00e2ncarea pr\u0103jit\u0103 va fi insuficient g\u0103tit\u0103 deasupra \u0219i prea g\u0103tit\u0103 pe dedesubt.<\/p>\n

<\/p>\n

<\/p>\n

FRYING TEMPERATURES of Extra Virgin Olive Oil (EVOO)<\/strong><\/strong><\/h2>\n

\u00a0<\/p>\n

<\/p>\n

<\/p>\n

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

<\/p>\n

<\/p>\n

TEMPERATURE\u00a0 – TYPE OF FOOD<\/strong><\/p>\n

<\/p>\n

<\/p>\n

Mediu (130\u2013145\u00ba C)<\/p>\n

<\/p>\n

<\/p>\n

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

<\/p>\n

<\/p>\n

Foarte cald (175\u2013190\u00ba C)<\/p>\n

<\/p>\n

<\/p>\n

TIP DE M\u00c2NCARE<\/strong><\/p>\n

<\/p>\n

<\/p>\n

Con\u021binut ridicat de ap\u0103: legume, cartofi, fructe\u2026<\/p>\n

<\/p>\n

<\/p>\n

\u00cenvelit \u00een unt, f\u0103in\u0103 sau pesmet, form\u00e2nd o crust\u0103<\/p>\n

<\/p>\n

<\/p>\n

Mici, pr\u0103jite repede: pe\u0219te mic, crochete<\/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

\"Livad\u0103 Ulei de m\u0103sline en-gros \u2013 Furnizori \u0219i distribuitori en-gros de ulei de m\u0103sline<\/p>\n

ULEI DE M\u0102SLINE CRETAN CRITIDA BIO \u2013 Produc\u0103tori de produse culinare cretane premium: Produsele noastre alimentare sunt EXPORTATE \u00ceN \u00ceNTREAGA LUME \u00een peste 40 de \u021b\u0103ri, din 1998 \u2013 Al\u0103tura\u021bi-v\u0103 nou\u0103! <\/a><\/h2>\n

Suntem o companie de familie cu o vechime de secole (\u00eenfiin\u021bat\u0103 \u00een 1912) care produce ulei de m\u0103sline EVOO pe insula CRETA, GRECIA. Uleiul nostru de m\u0103sline extravirgin cretan premium \u0219i produsele culinare sunt exportate \u00een peste 40 de \u021b\u0103ri din \u00eentreaga lume c\u0103tre o re\u021bea de parteneri atent selec\u021biona\u021bi. CONTACTA\u021aI-NE, FII URM\u0102TORUL NOSTRU PARTENER DE AFACERI VALOAS! pentru Ulei de m\u0103sline extravirgin (EVOO) \u2013 Ulei de m\u0103sline extravirgin organic (Bio) (EVOO organic) \u2013 M\u0103sline de mas\u0103 grece\u0219ti \u2013 O\u021bet balsamic \u2013 Mezeluri, toate din CRETA, GRECIA.<\/p>\n

Al\u0103tur\u0103-te nou\u0103, devino furnizor \/ angrosist de ulei de m\u0103sline! <\/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\/ro\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/ro\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/ro\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/ro\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/ro\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/ro\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/ro\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/ro\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}