{"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\/sv\/frying-with-olive-oil\/","title":{"rendered":"Stekning med olivolja"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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Stekning \u00e4r ett av de f\u00e5 gemensamma drag f\u00f6r hela Medelhavsomr\u00e5det, vare sig det \u00e4r europeiskt, asiatiskt eller afrikanskt, och f\u00f6r de tre religioner som ut\u00f6vas, kristen, muslimsk och judisk. Det \u00e4r en av de \u00e4ldsta metoderna som finns f\u00f6r att laga mat.<\/p>\n

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Nyligen genomf\u00f6rda unders\u00f6kningar har visat att stekning \u00e4r f\u00f6rdelaktigt f\u00f6r organismen, s\u00e4rskilt ur fysiologisk synvinkel. P\u00e5 grund av detta har det spridit sig till omr\u00e5den d\u00e4r det tidigare inte var lika popul\u00e4rt. Huruvida den friterade maten \u00e4r l\u00e4ttsm\u00e4lt eller ligger tungt i magen beror i h\u00f6g grad p\u00e5 vilken typ av olja som anv\u00e4nds, oljans temperatur och hur maten friterades. Studier som utf\u00f6rts p\u00e5 friska f\u00f6rs\u00f6kspersoner och patienter med gastroduodenala problem (gastrit, mags\u00e5r, lever- och gallv\u00e4gsbesv\u00e4r) har visat att det inte finns n\u00e5got samband mellan mat friterad i olivolja och dessa sjukdomar.<\/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>. Vid r\u00e4tt temperatur, utan \u00f6verhettning, genomg\u00e5r den ingen v\u00e4sentlig strukturell f\u00f6r\u00e4ndring och beh\u00e5ller sitt n\u00e4ringsv\u00e4rde b\u00e4ttre \u00e4n andra oljor, inte bara p\u00e5 grund av antioxidanterna utan ocks\u00e5 p\u00e5 grund av dess h\u00f6ga halter av oljesyra. Dess h\u00f6ga r\u00f6kpunkt (210\u00baC) \u00e4r betydligt h\u00f6gre \u00e4n den ideala temperaturen f\u00f6r stekning av mat (180\u00baC). Fetter med l\u00e4gre kritiska punkter, s\u00e5som majs och sm\u00f6r, bryts ner vid denna temperatur och bildar giftiga produkter.<\/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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Sm\u00e4ltbarheten hos uppv\u00e4rmd olivolja f\u00f6r\u00e4ndras inte ens vid \u00e5teranv\u00e4ndning f\u00f6r stekning flera g\u00e5nger.<\/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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Det b\u00f6r alltid finnas gott om olja i pannan n\u00e4r du friterar. Om bara en liten m\u00e4ngd anv\u00e4nds kommer den inte bara att br\u00e4nnas l\u00e4ttare, utan maten som friteras kommer ocks\u00e5 att bli understekt p\u00e5 ovansidan och \u00f6verstekt p\u00e5 undersidan.<\/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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Medel (130\u2013145\u00ba C)<\/p>\n

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

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Mycket varmt (175\u2013190\u00ba C)<\/p>\n

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TYP AV MAT<\/strong><\/p>\n

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H\u00f6g vattenhalt: gr\u00f6nsaker, potatis, frukt\u2026<\/p>\n

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T\u00e4ckt med sm\u00f6r, mj\u00f6l eller str\u00f6br\u00f6d och bildar en skorpa<\/p>\n

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Sm\u00e5, snabbt stekta: sm\u00e5fisk, kroketter<\/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

\"Grekisk Olivolja Partihandel \u2013 Olivolja Partihandel Leverant\u00f6rer och Distribut\u00f6rer<\/p>\n

CRITIDA BIO KRETISK OLIVOLJA \u2013 Producenter av premium kretensiska kulinariska produkter: V\u00e5ra livsmedelsprodukter exporteras \u00f6ver hela v\u00e4rlden till fler \u00e4n 40 l\u00e4nder sedan 1998 \u2013 G\u00e5 med oss! <\/a><\/h2>\n

Vi \u00e4r ett \u00e5rhundraden l\u00e5ngt familjef\u00f6retag (grundat 1912) som producerar EVOO-olivolja p\u00e5 \u00f6n KRETA i GREKLAND. V\u00e5r premium kretensiska extra jungfruolivolja och kulinariska livsmedelsprodukter exporteras i \u00f6ver 40 l\u00e4nder v\u00e4rlden \u00f6ver till ett noggrant utvalt n\u00e4tverk av partners. KONTAKTA OSS, BLI V\u00c5R N\u00c4STA V\u00c4RDEFULLA AFF\u00c4RSPARTNER! f\u00f6r extra jungfruolivolja (EVOO) \u2013 Ekologisk (Bio) Extra jungfruolivolja (Ekologisk EVOO) \u2013 Grekiska bordsoliver \u2013 Balsamvin\u00e4ger \u2013 Delikatesser, allt fr\u00e5n KRETA, GREKLAND.<\/p>\n

G\u00e5 med oss, bli en leverant\u00f6r\/grossist av olivolje! <\/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":"

\u00c4r extra jungfruolja l\u00e4mplig f\u00f6r stekning av r\u00e4tter? Stekning \u00e4r en av f\u00e5 egenskaper som \u00e4r gemensamma f\u00f6r hela<\/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\/sv\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/sv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/sv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/sv\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/sv\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/sv\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/sv\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/sv\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/sv\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/sv\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}