{"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\/vi\/frying-with-olive-oil\/","title":{"rendered":"Chi\u00ean v\u1edbi d\u1ea7u \u00f4 liu"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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Chi\u00ean r\u00e1n l\u00e0 m\u1ed9t trong s\u1ed1 \u00edt nh\u1eefng \u0111\u1eb7c \u0111i\u1ec3m chung c\u1ee7a to\u00e0n b\u1ed9 khu v\u1ef1c \u0110\u1ecba Trung H\u1ea3i, d\u00f9 l\u00e0 ch\u00e2u \u00c2u, ch\u00e2u \u00c1 hay ch\u00e2u Phi, v\u00e0 c\u1ee7a ba t\u00f4n gi\u00e1o \u0111\u01b0\u1ee3c th\u1ef1c h\u00e0nh: C\u01a1 \u0111\u1ed1c gi\u00e1o, H\u1ed3i gi\u00e1o v\u00e0 Do Th\u00e1i gi\u00e1o. \u0110\u00e2y l\u00e0 m\u1ed9t trong nh\u1eefng ph\u01b0\u01a1ng ph\u00e1p n\u1ea5u \u0103n l\u00e2u \u0111\u1eddi nh\u1ea5t hi\u1ec7n c\u00f3.<\/p>\n

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C\u00e1c nghi\u00ean c\u1ee9u g\u1ea7n \u0111\u00e2y \u0111\u00e3 ch\u1ec9 ra r\u1eb1ng chi\u00ean r\u00e1n c\u00f3 l\u1ee3i cho c\u01a1 th\u1ec3, \u0111\u1eb7c bi\u1ec7t l\u00e0 v\u1ec1 m\u1eb7t sinh l\u00fd. V\u00ec l\u00fd do n\u00e0y, ph\u01b0\u01a1ng ph\u00e1p chi\u00ean r\u00e1n \u0111\u00e3 \u0111\u01b0\u1ee3c \u00e1p d\u1ee5ng r\u1ed9ng r\u00e3i \u1edf nh\u1eefng n\u01a1i tr\u01b0\u1edbc \u0111\u00e2y kh\u00f4ng ph\u1ed5 bi\u1ebfn. Vi\u1ec7c th\u1ee9c \u0103n chi\u00ean r\u00e1n d\u1ec5 ti\u00eau h\u00f3a hay g\u00e2y n\u1eb7ng b\u1ee5ng ph\u1ee5 thu\u1ed9c r\u1ea5t nhi\u1ec1u v\u00e0o lo\u1ea1i d\u1ea7u \u0111\u01b0\u1ee3c s\u1eed d\u1ee5ng, nhi\u1ec7t \u0111\u1ed9 c\u1ee7a d\u1ea7u v\u00e0 c\u00e1ch th\u1ee9c chi\u00ean r\u00e1n. C\u00e1c nghi\u00ean c\u1ee9u \u0111\u01b0\u1ee3c th\u1ef1c hi\u1ec7n tr\u00ean nh\u1eefng ng\u01b0\u1eddi kh\u1ecfe m\u1ea1nh v\u00e0 b\u1ec7nh nh\u00e2n m\u1eafc c\u00e1c v\u1ea5n \u0111\u1ec1 v\u1ec1 d\u1ea1 d\u00e0y t\u00e1 tr\u00e0ng (vi\u00eam d\u1ea1 d\u00e0y, lo\u00e9t, c\u00e1c b\u1ec7nh v\u1ec1 gan v\u00e0 m\u1eadt) \u0111\u00e3 cho th\u1ea5y kh\u00f4ng c\u00f3 m\u1ed1i li\u00ean h\u1ec7 n\u00e0o gi\u1eefa th\u1ef1c ph\u1ea9m chi\u00ean r\u00e1n b\u1eb1ng d\u1ea7u \u00f4 liu v\u00e0 c\u00e1c b\u1ec7nh n\u00e0y.<\/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>. \u1ede \u0111i\u1ec1u ki\u1ec7n nhi\u1ec7t \u0111\u1ed9 th\u00edch h\u1ee3p, kh\u00f4ng b\u1ecb qu\u00e1 n\u00f3ng, d\u1ea7u th\u1ef1c v\u1eadt kh\u00f4ng tr\u1ea3i qua s\u1ef1 thay \u0111\u1ed5i c\u1ea5u tr\u00fac \u0111\u00e1ng k\u1ec3 v\u00e0 gi\u1eef \u0111\u01b0\u1ee3c gi\u00e1 tr\u1ecb dinh d\u01b0\u1ee1ng t\u1ed1t h\u01a1n c\u00e1c lo\u1ea1i d\u1ea7u kh\u00e1c, kh\u00f4ng ch\u1ec9 nh\u1edd ch\u1ea5t ch\u1ed1ng oxy h\u00f3a m\u00e0 c\u00f2n do h\u00e0m l\u01b0\u1ee3ng axit oleic cao. \u0110i\u1ec3m b\u1ed1c kh\u00f3i cao c\u1ee7a n\u00f3 (210\u00baC) cao h\u01a1n \u0111\u00e1ng k\u1ec3 so v\u1edbi nhi\u1ec7t \u0111\u1ed9 l\u00fd t\u01b0\u1edfng \u0111\u1ec3 chi\u00ean r\u00e1n th\u1ef1c ph\u1ea9m (180\u00baC). C\u00e1c ch\u1ea5t b\u00e9o c\u00f3 \u0111i\u1ec3m t\u1edbi h\u1ea1n th\u1ea5p h\u01a1n, ch\u1eb3ng h\u1ea1n nh\u01b0 d\u1ea7u ng\u00f4 v\u00e0 b\u01a1, s\u1ebd b\u1ecb ph\u00e2n h\u1ee7y \u1edf nhi\u1ec7t \u0111\u1ed9 n\u00e0y v\u00e0 t\u1ea1o ra c\u00e1c s\u1ea3n ph\u1ea9m \u0111\u1ed9c h\u1ea1i.<\/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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Kh\u1ea3 n\u0103ng ti\u00eau h\u00f3a c\u1ee7a d\u1ea7u \u00f4 liu \u0111\u00e3 qua x\u1eed l\u00fd nhi\u1ec7t kh\u00f4ng thay \u0111\u1ed5i ngay c\u1ea3 khi \u0111\u01b0\u1ee3c t\u00e1i s\u1eed d\u1ee5ng \u0111\u1ec3 chi\u00ean r\u00e1n nhi\u1ec1u l\u1ea7n.<\/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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Khi chi\u00ean ng\u1eadp d\u1ea7u, lu\u00f4n c\u1ea7n ph\u1ea3i c\u00f3 \u0111\u1ee7 d\u1ea7u trong ch\u1ea3o. N\u1ebfu ch\u1ec9 d\u00f9ng m\u1ed9t l\u01b0\u1ee3ng d\u1ea7u \u00edt, th\u1ee9c \u0103n kh\u00f4ng ch\u1ec9 d\u1ec5 b\u1ecb ch\u00e1y m\u00e0 ph\u1ea7n tr\u00ean c\u0169ng s\u1ebd ch\u01b0a ch\u00edn k\u1ef9, ph\u1ea7n d\u01b0\u1edbi th\u00ec qu\u00e1 ch\u00edn.<\/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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Trung b\u00ecnh (130\u2013145\u00ba C)<\/p>\n

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N\u00f3ng (155\u2013 170\u00ba C)<\/p>\n

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R\u1ea5t n\u00f3ng (175\u2013190\u00ba C)<\/p>\n

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LO\u1ea0I TH\u1ef0C PH\u1ea8M<\/strong><\/p>\n

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H\u00e0m l\u01b0\u1ee3ng n\u01b0\u1edbc cao: rau, khoai t\u00e2y, tr\u00e1i c\u00e2y\u2026<\/p>\n

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\u0110\u01b0\u1ee3c ph\u1ee7 m\u1ed9t l\u1edbp b\u01a1, b\u1ed9t m\u00ec ho\u1eb7c v\u1ee5n b\u00e1nh m\u00ec, t\u1ea1o th\u00e0nh l\u1edbp v\u1ecf.<\/p>\n

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Nh\u1ecf, chi\u00ean nhanh: c\u00e1 nh\u1ecf, ch\u1ea3 c\u00e1.<\/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

\"v\u01b0\u1eddn D\u1ea7u \u00f4 liu b\u00e1n s\u1ec9 \u2013 Nh\u00e0 cung c\u1ea5p v\u00e0 ph\u00e2n ph\u1ed1i d\u1ea7u \u00f4 liu s\u1ec9<\/p>\n

D\u1ea7u \u00f4 liu h\u1eefu c\u01a1 CRITIDA BIO CRETAN \u2013 Nh\u00e0 s\u1ea3n xu\u1ea5t c\u00e1c s\u1ea3n ph\u1ea9m \u1ea9m th\u1ef1c cao c\u1ea5p c\u1ee7a Crete: S\u1ea3n ph\u1ea9m th\u1ef1c ph\u1ea9m c\u1ee7a ch\u00fang t\u00f4i \u0111\u01b0\u1ee3c xu\u1ea5t kh\u1ea9u ra to\u00e0n th\u1ebf gi\u1edbi \u0111\u1ebfn h\u01a1n 40 qu\u1ed1c gia k\u1ec3 t\u1eeb n\u0103m 1998 \u2013 H\u00e3y tham gia c\u00f9ng ch\u00fang t\u00f4i! <\/a><\/h2>\n

Ch\u00fang t\u00f4i l\u00e0 m\u1ed9t c\u00f4ng ty gia \u0111\u00ecnh l\u00e2u \u0111\u1eddi (th\u00e0nh l\u1eadp n\u0103m 1912) chuy\u00ean s\u1ea3n xu\u1ea5t d\u1ea7u \u00f4 liu nguy\u00ean ch\u1ea5t (EVOO) tr\u00ean \u0111\u1ea3o Crete, Hy L\u1ea1p. D\u1ea7u \u00f4 liu nguy\u00ean ch\u1ea5t cao c\u1ea5p v\u00e0 c\u00e1c s\u1ea3n ph\u1ea9m th\u1ef1c ph\u1ea9m c\u1ee7a ch\u00fang t\u00f4i \u0111\u01b0\u1ee3c xu\u1ea5t kh\u1ea9u sang h\u01a1n 40 qu\u1ed1c gia tr\u00ean to\u00e0n th\u1ebf gi\u1edbi th\u00f4ng qua m\u1ea1ng l\u01b0\u1edbi \u0111\u1ed1i t\u00e1c \u0111\u01b0\u1ee3c l\u1ef1a ch\u1ecdn k\u1ef9 l\u01b0\u1ee1ng. LI\u00caN H\u1ec6 V\u1edaI CH\u00daNG T\u00d4I, H\u00c3Y TR\u1ede TH\u00c0NH \u0110\u1ed0I T\u00c1C KINH DOANH QU\u00dd GI\u00c1 TI\u1ebeP THEO C\u1ee6A CH\u00daNG T\u00d4I! Ch\u00fang t\u00f4i cung c\u1ea5p D\u1ea7u \u00f4 liu nguy\u00ean ch\u1ea5t (EVOO) \u2013 D\u1ea7u \u00f4 liu nguy\u00ean ch\u1ea5t h\u1eefu c\u01a1 (EVOO h\u1eefu c\u01a1) \u2013 \u00d4 liu \u0103n li\u1ec1n Hy L\u1ea1p \u2013 Gi\u1ea5m Balsamic \u2013 Th\u1ef1c ph\u1ea9m cao c\u1ea5p, t\u1ea5t c\u1ea3 \u0111\u1ec1u t\u1eeb Crete, Hy L\u1ea1p.<\/p>\n

H\u00e3y tham gia c\u00f9ng ch\u00fang t\u00f4i, tr\u1edf th\u00e0nh nh\u00e0 cung c\u1ea5p\/b\u00e1n bu\u00f4n d\u1ea7u \u00f4 liu! <\/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\/vi\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/vi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/vi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/vi\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/vi\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/vi\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/vi\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/vi\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/vi\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/vi\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"trang web","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}