Cvrtje z olivnim oljem

Is extra virgin olive oil suitable for frying dishes?

Cvrtje je ena redkih značilnosti, skupnih celotnemu sredozemskemu območju, pa naj bo to evropsko, azijsko ali afriško, in trem religijam, ki jih prakticirajo, krščanski, muslimanski in judovski. Je eden najstarejših obstoječih načinov kuhanja hrane.

Nedavne raziskave so pokazale, da je cvrtje koristno za organizem, zlasti s fiziološkega vidika. Zaradi tega se je razširilo na območja, kjer prej ni bilo tako priljubljeno. Ali se ocvrta hrana zlahka prebavi ali močno obremenjuje želodec, je v veliki meri odvisno od vrste uporabljenega olja, temperature olja in načina cvrtja. Študije, opravljene na zdravih osebah in bolnikih z gastroduodenalnimi težavami (gastritis, razjeda, težave z jetri in žolčem), so pokazale, da ni povezave med hrano, ocvrto v olivnem olju, in temi boleznimi.

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).

Extra Virgin Olive Oil is ideal for frying. Pri ustreznih temperaturnih pogojih, brez pregrevanja, ne doživi bistvenih strukturnih sprememb in ohrani svojo hranilno vrednost bolje kot druga olja, ne le zaradi antioksidantov, temveč tudi zaradi visoke vsebnosti oleinske kisline. Njegova visoka točka dimljenja (210 °C) je bistveno višja od idealne temperature za cvrtje hrane (180 °C). Maščobe z nižjimi kritičnimi točkami, kot sta koruza in maslo, se pri tej temperaturi razgradijo in tvorijo strupene produkte.

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.

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.

Prebavljivost segretega olivnega olja se ne spremeni niti pri večkratni uporabi za cvrtje.

Olive oil should not be mixed with other fats or vegetable oils and should not generally be used more than four or five times.

The oil used for frying should always be hot; if it is cold the food will soak up the oil.

Pri cvrtju v olju mora biti v ponvi vedno veliko olja. Če ga uporabite le majhno količino, se ne bo le lažje zažgalo, ampak bo hrana, ki jo boste cvrli, na vrhu premalo pečena, na dnu pa prepečena.

FRYING TEMPERATURES of Extra Virgin Olive Oil (EVOO)

When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210º C) is well above the ideal temperature for frying food (180º C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

TEMPERATURE  – TYPE OF FOOD

Srednje (130–145 °C)

Vroče (155–170 °C)

Zelo vroče (175–190 °C)

VRSTA HRANE

Visoka vsebnost vode: zelenjava, krompir, sadje …

Prevlečeno z maslom, moko ali drobtinami, ki tvori skorjo

Majhne, hitro ocvrte: majhne ribe, kroketi

– – –

Frying in Virgin Olive Oil Adds Healthy Compounds, Researchers Find

New research reveals that deep fry­ing cer­tain foods, such as French fries, with vir­gin olive oil, may enhance their nutri­tional pro­file. According to a new study pub­lished in Food Chemistry, dur­ing the fry­ing process, some of the healthy prop­er­ties of vir­gin olive oil are absorbed by the food.

– – –

Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food

Deep-frying in virgin olive oil (VOO) is favorable due to its desirable composition and high content of bioactive compounds that can be transferred to fried food. The main goal of this work was to investigate the evolution of VOO metabolic profile during consecutive deep-frying cycles and assess the transfer of metabolites to French fries. The evolution of 56 compounds was monitored by two complementary liquid chromatography methods, using mass spectrometry, diode array, and fluorescence detectors. Sterols and lignans were remarkably stable (greater than 70 % retention in frying oil). Seven out of the ten compounds’ classes identified in the oil were transferred to the fried food.

– – –

Dispelling the Myths of Frying with Olive Oil

Most peo­ple know that olive oil has many health ben­e­fits and that using it in low-heat cook­ing and for fin­ish­ing enhances the fla­vors in foods, but what about high-heat cook­ing like fry­ing? A recent study revealed that fry­ing veg­eta­bles in extra vir­gin olive oil was actu­ally health­ier than boil­ing them. It makes sense: Not only do you get to keep the nutri­ents in the veg­gies instead of pour­ing them down the drain, but the olive oil helps your body absorb them (not to men­tion pack­ing quite a few help­ful com­po­nents of its own, like can­cer-fight­ing polyphenols).

Veleprodaja olivnega olja – dobavitelji in distributerji olivnega olja na debelo

CRITIDA BIO KRETANSKO OLIVNO OLJE – Proizvajalci vrhunskih kretskih kulinaričnih izdelkov: Naše prehrambene izdelke IZVAŽAMO PO VSEM SVETU v več kot 40 držav, že od leta 1998 – Pridružite se nam!

Smo večstoletno družinsko podjetje (ustanovljeno leta 1912) za proizvodnjo oljčnega olja EVOO na otoku KRETA v GRČIJI. Naše vrhunsko kretsko ekstra deviško oljčno olje in kulinarični prehrambeni izdelki se izvažajo v več kot 40 držav po vsem svetu skrbno izbrani mreži partnerjev. KONTAKTIRAJTE NAS IN POSTANITE NAŠ NASLEDNJI CENJENI POSLOVNI PARTNER! za ekstra deviško oljčno olje (EVOO) – ekološko (bio) ekstra deviško oljčno olje (ekološki EVOO) – grške namizne olive – balzamični kis – delikatese, vse iz KRETE, GRČIJA

Pridružite se nam in postanite dobavitelj/trgovec na debelo z olivnim oljem!