{"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\/sk\/frying-with-olive-oil\/","title":{"rendered":"Vypr\u00e1\u017eanie s olivov\u00fdm olejom"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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Vypr\u00e1\u017eanie je jednou z m\u00e1la charakterist\u00edk spolo\u010dn\u00fdch pre cel\u00fa oblas\u0165 Stredomoria, \u010di u\u017e eur\u00f3psku, \u00e1zijsk\u00fa alebo africk\u00fa, a pre tri praktizovan\u00e9 n\u00e1bo\u017eenstv\u00e1 \u2013 kres\u0165ansk\u00e9, moslimsk\u00e9 a \u017eidovsk\u00e9. Je to jedna z najstar\u0161\u00edch existuj\u00facich met\u00f3d varenia jedla.<\/p>\n

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Ned\u00e1vne v\u00fdskumy uk\u00e1zali, \u017ee vypr\u00e1\u017eanie je pre organizmus prospe\u0161n\u00e9, najm\u00e4 z fyziologick\u00e9ho h\u013eadiska. V\u010faka tomu sa roz\u0161\u00edrilo do oblast\u00ed, kde predt\u00fdm nebolo tak\u00e9 popul\u00e1rne. \u010ci sa vypr\u00e1\u017ean\u00e9 jedlo \u013eahko str\u00e1vi alebo silne za\u0165a\u017euje \u017eal\u00fadok, z\u00e1vis\u00ed do ve\u013ekej miery od druhu pou\u017eit\u00e9ho oleja, teploty oleja a sp\u00f4sobu, ak\u00fdm bolo jedlo vypr\u00e1\u017ean\u00e9. \u0160t\u00fadie vykonan\u00e9 na zdrav\u00fdch jedincoch a pacientoch s gastroduoden\u00e1lnymi probl\u00e9mami (gastrit\u00edda, vredy, ochorenia pe\u010dene a \u017el\u010dov\u00fdch ciest) uk\u00e1zali, \u017ee neexistuje \u017eiadna s\u00favislos\u0165 medzi jedlom vypr\u00e1\u017ean\u00fdm na olivovom oleji a t\u00fdmito ochoreniami.<\/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>. Pri vhodn\u00fdch teplotn\u00fdch podmienkach, bez prehrievania, neprech\u00e1dza podstatn\u00fdmi \u0161truktur\u00e1lnymi zmenami a zachov\u00e1va si svoju nutri\u010dn\u00fa hodnotu lep\u0161ie ako in\u00e9 oleje, a to nielen v\u010faka antioxidantom, ale aj v\u010faka vysok\u00e9mu obsahu kyseliny olejovej. Jeho vysok\u00fd bod dymenia (210 \u00b0C) je podstatne vy\u0161\u0161\u00ed ako ide\u00e1lna teplota na vypr\u00e1\u017eanie jedla (180 \u00b0C). Tuky s ni\u017e\u0161\u00edmi kritick\u00fdmi bodmi, ako je kukurica a maslo, sa pri tejto teplote rozkladaj\u00fa a tvoria toxick\u00e9 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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Str\u00e1vite\u013enos\u0165 zohriateho olivov\u00e9ho oleja sa nemen\u00ed ani pri nieko\u013ekon\u00e1sobnom pou\u017eit\u00ed na vypr\u00e1\u017eanie.<\/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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Pri vypr\u00e1\u017ean\u00ed by malo by\u0165 v panvici v\u017edy dostatok oleja. Ak sa pou\u017eije len mal\u00e9 mno\u017estvo, nielen\u017ee sa \u013eah\u0161ie prip\u00e1li, ale vypr\u00e1\u017ean\u00e9 jedlo bude navrchu nedope\u010den\u00e9 a na spodnej strane prepe\u010den\u00e9.<\/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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Stredn\u00e1 (130 \u2013 145 \u00b0C)<\/p>\n

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Hor\u00faca (155 \u2013 170 \u00b0C)<\/p>\n

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Ve\u013emi hor\u00face (175 \u2013 190 \u00b0C)<\/p>\n

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DRUH POTRAV\u00cdN<\/strong><\/p>\n

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Vysok\u00fd obsah vody: zelenina, zemiaky, ovocie\u2026<\/p>\n

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Obalen\u00e9 v masle, m\u00fake alebo str\u00fahanke, \u010d\u00edm sa vytvor\u00ed k\u00f4rka<\/p>\n

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Mal\u00e9, r\u00fdchlo vypr\u00e1\u017ean\u00e9: mal\u00e9 ryby, krokety<\/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

\"Gr\u00e9cky Ve\u013ekoobchod s olivov\u00fdm olejom \u2013 dod\u00e1vatelia a distrib\u00fatori ve\u013ekoobchodn\u00e9ho predaja olivov\u00e9ho oleja<\/p>\n

CRITIDA BIO KR\u00c9TSKY OLIVOV\u00dd OLEJ \u2013 V\u00fdrobcovia pr\u00e9miov\u00fdch kr\u00e9tskych kulin\u00e1rskych produktov: Na\u0161e potravin\u00e1rske v\u00fdrobky sa od roku 1998 vyv\u00e1\u017eaj\u00fa do viac ako 40 kraj\u00edn sveta \u2013 Pridajte sa k n\u00e1m! <\/a><\/h2>\n

Sme rodinn\u00e1 firma s dlhoro\u010dnou trad\u00edciou (zalo\u017een\u00e1 v roku 1912) zaoberaj\u00faca sa v\u00fdrobou olivov\u00e9ho oleja EVOO na ostrove KR\u00c9TA v GR\u00c9CKU. N\u00e1\u0161 pr\u00e9miov\u00fd kr\u00e9tsky extra panensk\u00fd olivov\u00fd olej a kulin\u00e1rske v\u00fdrobky sa vyv\u00e1\u017eaj\u00fa do viac ako 40 kraj\u00edn sveta prostredn\u00edctvom starostlivo vybranej siete partnerov. KONTAKTUJTE N\u00c1S A STA\u0147TE SA NA\u0160\u00cdM \u010eAL\u0160\u00cdM CENN\u00ddM OBCHODN\u00ddM PARTNEROM! pre extra panensk\u00fd olivov\u00fd olej (EVOO) \u2013 Organick\u00fd (Bio) extra panensk\u00fd olivov\u00fd olej (Organic EVOO) \u2013 Gr\u00e9cke stolov\u00e9 olivy \u2013 Balzamikov\u00e9 octy \u2013 Lah\u00f4dky, v\u0161etko z KR\u00c9TY, GR\u00c9CKO<\/p>\n

Pridajte sa k n\u00e1m a sta\u0148te sa dod\u00e1vate\u013eom \/ ve\u013ekoobchodn\u00edkom olivov\u00e9ho oleja! <\/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\/sk\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/sk\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"pracovn\u00fd list","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}