{"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\/sl\/frying-with-olive-oil\/","title":{"rendered":"Cvrtje z olivnim oljem"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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Cvrtje je ena redkih zna\u010dilnosti, skupnih celotnemu sredozemskemu obmo\u010dju, pa naj bo to evropsko, azijsko ali afri\u0161ko, in trem religijam, ki jih prakticirajo, kr\u0161\u010danski, muslimanski in judovski. Je eden najstarej\u0161ih obstoje\u010dih na\u010dinov kuhanja hrane.<\/p>\n

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Nedavne raziskave so pokazale, da je cvrtje koristno za organizem, zlasti s fiziolo\u0161kega vidika. Zaradi tega se je raz\u0161irilo na obmo\u010dja, kjer prej ni bilo tako priljubljeno. Ali se ocvrta hrana zlahka prebavi ali mo\u010dno obremenjuje \u017eelodec, je v veliki meri odvisno od vrste uporabljenega olja, temperature olja in na\u010dina cvrtja. \u0160tudije, opravljene na zdravih osebah in bolnikih z gastroduodenalnimi te\u017eavami (gastritis, razjeda, te\u017eave z jetri in \u017eol\u010dem), so pokazale, da ni povezave med hrano, ocvrto v olivnem olju, in temi boleznimi.<\/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 ustreznih temperaturnih pogojih, brez pregrevanja, ne do\u017eivi bistvenih strukturnih sprememb in ohrani svojo hranilno vrednost bolje kot druga olja, ne le zaradi antioksidantov, temve\u010d tudi zaradi visoke vsebnosti oleinske kisline. Njegova visoka to\u010dka dimljenja (210 \u00b0C) je bistveno vi\u0161ja od idealne temperature za cvrtje hrane (180 \u00b0C). Ma\u0161\u010dobe z ni\u017ejimi kriti\u010dnimi to\u010dkami, kot sta koruza in maslo, se pri tej temperaturi razgradijo in tvorijo strupene produkte.<\/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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Prebavljivost segretega olivnega olja se ne spremeni niti pri ve\u010dkratni uporabi za cvrtje.<\/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 cvrtju v olju mora biti v ponvi vedno veliko olja. \u010ce ga uporabite le majhno koli\u010dino, se ne bo le la\u017eje za\u017egalo, ampak bo hrana, ki jo boste cvrli, na vrhu premalo pe\u010dena, na dnu pa prepe\u010dena.<\/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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Srednje (130\u2013145 \u00b0C)<\/p>\n

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Vro\u010de (155\u2013170 \u00b0C)<\/p>\n

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Zelo vro\u010de (175\u2013190 \u00b0C)<\/p>\n

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VRSTA HRANE<\/strong><\/p>\n

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Visoka vsebnost vode: zelenjava, krompir, sadje \u2026<\/p>\n

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Prevle\u010deno z maslom, moko ali drobtinami, ki tvori skorjo<\/p>\n

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Majhne, hitro ocvrte: majhne ribe, kroketi<\/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

\"Gr\u0161ki Veleprodaja olivnega olja \u2013 dobavitelji in distributerji olivnega olja na debelo<\/p>\n

CRITIDA BIO KRETANSKO OLIVNO OLJE \u2013 Proizvajalci vrhunskih kretskih kulinari\u010dnih izdelkov: Na\u0161e prehrambene izdelke IZVA\u017dAMO PO VSEM SVETU v ve\u010d kot 40 dr\u017eav, \u017ee od leta 1998 \u2013 Pridru\u017eite se nam! <\/a><\/h2>\n

Smo ve\u010dstoletno dru\u017einsko podjetje (ustanovljeno leta 1912) za proizvodnjo olj\u010dnega olja EVOO na otoku KRETA v GR\u010cIJI. Na\u0161e vrhunsko kretsko ekstra devi\u0161ko olj\u010dno olje in kulinari\u010dni prehrambeni izdelki se izva\u017eajo v ve\u010d kot 40 dr\u017eav po vsem svetu skrbno izbrani mre\u017ei partnerjev. KONTAKTIRAJTE NAS IN POSTANITE NA\u0160 NASLEDNJI CENJENI POSLOVNI PARTNER! za ekstra devi\u0161ko olj\u010dno olje (EVOO) \u2013 ekolo\u0161ko (bio) ekstra devi\u0161ko olj\u010dno olje (ekolo\u0161ki EVOO) \u2013 gr\u0161ke namizne olive \u2013 balzami\u010dni kis \u2013 delikatese, vse iz KRETE, GR\u010cIJA<\/p>\n

Pridru\u017eite se nam in postanite dobavitelj\/trgovec na debelo z olivnim oljem! <\/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\/sl\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/sl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/sl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/sl\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/sl\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/sl\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/sl\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/sl\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/sl\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/sl\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"delovni list","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}