Can I fry in olive oil?

For most people, olive oil is no longer something exotic.Many add this product to various fresh salads, as it is very useful. And some completely replaced them with sunflower oil and prepare all the dishes exclusively on it. About whether it is possible to fry products in olive oil, this article will tell.

In European countries such as Greece or Italy, they are well aware that olive oil is very healthy. There it is often used during the preparation of various dishes, considering that it has a positive effect on the body. The benefits of the product are indisputable.

This type of vegetable oil contains a large amount of oleic acid, which is often called Omega 9. Also, the product contains other fatty acids (Omega 6 and Omega 3). In addition, it is worth mentioning the high content in the product of such vitamins as E, A, K and D.

It is worth mentioning that this oil has a positive effect on the work of the digestive system, liver and pancreas. Fatty acids of this amazing product can reduce the likelihood of various diseases.

These include cancer, Alzheimer's disease. The risk of a heart attack is also reduced. Also, due to numerous vitamins, most of which are commonly referred to as “beauty vitamins,” the product from the fruits of the olive is used not only for food, but also externally, as a means of cosmetology.

Olive oil is divided into several varieties, each of which has its own peculiarity. The best option is an oil that has not undergone chemical cleaning and is considered unrefined. As a rule, it is issued with the mark Extra virgin. Such a product is obtained by pressing the fruit. The gentle way of oil extraction allows you to keep it all the useful properties of nature itself. For the manufacture of the highest quality product using only high quality fruit. This oil has a rich taste and aroma, it is often used for the preparation of various sauces and dressings.

Also on sale is oil that is labeled Virgin. This product is also very high quality, unrefined, produced without any chemical cleaning. Unlike the above type, this variety is extracted by mechanical means. At the same time use fruits of not such ideal quality.

The process of creating a product begins with the fact that the fruits are washed, dried, and then placed in a special centrifuge, in which the oil is pressed. After this, the finished product is filtered. This oil also has a bright taste and aroma, it is often used as a dressing and for cooking hot dishes.

The next in quality are refined types of oils. They have a more affordable price, and in the ranking they occupy lower lines. As a rule, these are products that are a mixture of high-quality oil with refined oil. The packaging is labeled "olive oil" or simply "oil". The product has a light aroma and taste, great for frying.

Many lovers of the refined taste of olives often have a question whether it is possible to fry in oil made from them. Some believe that it is absolutely impossible to fry on such butter, that it is harmful to the human body.They add olive oil exclusively to salads, and during frying they prefer the sunflower variant. However, they are wrong. You can cook and fry in olive oil. The main thing is to choose the right product for this.

For example, a product with the mark Extra virgin is suitable for filling various salads and cold dishes. It can also be used as a main ingredient for making any sauce. Oil first cold-pressed stores a lot of useful properties. So that they do not lose their power, it is better to use the product without subjecting it to heat treatment. That is, frying using this variety is not recommended.

Unrefined product should not be heated. But if you still decide to fry something on this oil, then remember that the maximum heating temperature should not exceed one hundred eighty degrees. At higher temperatures, the nutrients will break down. Unrefined varieties can be used for quick and easy roasting. For example, it can be such fast food dishes as semi-finished products, scrambled eggs or other variations of dishes with eggs.

You can also use this product when stewing vegetables that contain large amounts of water. It can be a vegetable stew with tomatoes, mushrooms or eggplants. As a rule, the processing of such vegetables does not require temperatures of more than one hundred and forty degrees. For prolonged frying, it is better to give preference to other varieties of olive oil.

Also for the full frying perfect combination of the product described above (refined oil with the addition of high-quality component). Such a product retains all its beneficial properties even after roasting.

Suitable for such cases, and sunflower oil with olive oil. This product has a longer shelf life, affordable price and neutral taste. Unfortunately, in such a product the content of olive oil is usually small, which means that you should not expect much benefit from its use.

In order to determine whether olive oil is suitable for frying, just look at its color. As a rule, the lighter the product, the more different treatments and cleanings it went through. This suggests that this option is ideal for frying. But the rich green color indicates that before you is a product of the highest quality, which was manufactured without any chemicals. This oil is better to use for dressings, but not for cooking hot dishes.

Besides the fact that it is important to choose the right oil for frying, it is equally important to know exactly how to use it. If you are going to cook your favorite dish, for example, potatoes or fish, then it is worth considering some nuances that will help make the food not only tasty, but also healthy.

Which vegetable product is better to fry (unrefined, mixed or refined), you already know. In addition, it is important to choose the right dishes for frying. Experts recommend frying only in dishes with high sides. The diameter of the pan or pan should not be too large. In this case, you will be able to save oil, which will positively affect the calorie content of the dish.

If you are cooking roasts and using several ingredients, then you need to lay them out one by one, and not at the same time. For example, you first lay the meat or chicken, and then gradually place the vegetables in the selected dish.This sequence is necessary so that the temperature of the heated oil does not drop sharply. It is better to dry all the ingredients before frying so that there are no splashes. If, after frying in a frying pan or in a saucepan, some oil remains, then it is not recommended to use it again. With repeated heat treatment in the product there is no benefit. On the contrary, it can form substances harmful to the body.

Fry on a certain type of olive oil can be anything. It can be pancakes, burgers, shrimps, pancakes, fish and even pies. You can cook scrambled eggs and eggs in the form of an omelet even on unrefined oil, since the heat treatment will not be too long.

You can use this type of oil and while cooking various dishes in a slow cooker. In this case, it is very easy to control the roasting temperature. This helps to preserve all the beneficial substances contained in the oil. For multicooker, you can even use the first spin. Just remember that the frying temperature should not be more than one hundred and eighty degrees.

The degree of heating of the oil depends on what you want to cook. If you want to fry the meat with a crispy crust, then the butter needs to be heated, and only then it is worth laying the products. If you cook semi-finished meat (it can be meatballs or something else), then you should not heat the oil too much.

In conclusion, it is worth remembering another important secret. You can not use for frying sunflower and olive oil together. In the process of cooking, you can use only one of the options, you should not mix them. Sunflower products oxidize very quickly during the heating process. This has a very negative effect on human health.

When a treasured bottle of “precious” oil appears in a household, the question arises as to where it is stored. After all, everyone wants to preserve the beneficial substances of the product for the longest possible time. You should start with the fact that buying a product, you must pay attention to the shelf life. If oil was bottled more than half a year ago, then it is better to leave such a product on the store shelf.

Despite a rather long shelf life, literally nine to ten months after manufacturing, the oil begins to lose some of its beneficial qualities. For this reason, such a product should not be stored and used for a long time. Also, you should not buy such a product for the future, because over time it deteriorates and loses its benefits.

Acquire darkened bottles, they do not let the rays of light, detrimental effects on the properties of the product. Thanks to the correct packaging, the oil will retain all its beneficial substances. It is also important to pay attention to the tightness of the cover.

The best storage temperature is from twelve to fifteen degrees Celsius. Of course, the product may well be stored at a higher temperature, but this should not be allowed, since the probability that it may deteriorate is still there. It is not recommended to store oil at lower temperatures. In this case a thick sediment will appear on the bottom of the bottle.

Most housewives prefer to store olive oil in the door "pocket" of the refrigerator, but this is not the best option. As mentioned above, this product should not be stored in conditions of too low temperature.Therefore, the kitchen cabinet (cool and dark place) can become the best option for storage. Of course, it is desirable that this locker is not located next to the stove.

On how to choose the right olive oil, see the next video.