Olive oil is a healthy product with which many housewives season their favorite salads.
Can it be fried with olive oil? Rarely, this fat is used for frying. But in fact, you can expand the options for using this product and use it to prepare your favorite fried dishes.
As experienced chefs note, refined olive oil is ideal for frying. If you use it to fry fish or chicken, the dishes will have a pleasant crust, and their nutritional qualities will not be affected in any way. Food fried with olive oil is better digested and does not harm the waistline.
It is recommended not to use dry ingredients in this type of frying. It is also not necessary to pour too much olive oil into the pan, because according to experienced cooks, when heated, refined olive oil can increase its volume. When frying, the olive oil should be hot, but not smoking.
Extra virgin olive oil is considered the best – there is a special “Extra Virgin” badge on the packaging. With it you can fry, season salads, it is rich in useful substances, such as vitamin E.
Myth 1. Olive oil is high in calories and you can gain weight from it. Despite the fact that there are about 900 kcal in olive oil, it is almost entirely composed of unsaturated fatty acids, which are absorbed 100% by the body and do not accumulate in the form of adipose tissue. The same caloric content of butter or margarine, which consists mainly of saturated fats (therefore, they are solid at room temperature), is easily deposited in the human body. Oleic acid interacts with the cells of the intestinal lining and stimulates the production of a substance called oleethanolamide. This substance sends a signal to the brain that saturation has occurred and the body no longer needs food. Oleic acid also has a beneficial effect on metabolism and promotes good digestion. What’s more, studies have shown that a monounsaturated fat diet is more effective for weight loss than a completely low-fat diet. Scientists believe that if you replace all fats in the diet with monounsaturated fats, this will lead to a small weight loss even without special restrictions on food and exercise.
Myth 2. You cannot fry in olive oil. And why can you fry in another oil? We answer: because they are used for frying in a refined form. No one fries in smelly unrefined sunflower oil. It will simply catch fire in the pan, leaving a pungent odor rich in carcinogens. The only unrefined oil available for frying is olive oil. Let’s look at such an indicator as the temperature of burning oil. Unrefined sunflower, soybean or rapeseed oil burns at about 160°C. The burning temperature of unrefined olive oil is about 190°C (according to other sources – 210°C). Refining makes all oils suitable for frying, raising their burning temperature to 230-240°C.
There’s only one type of olive oil we wouldn’t recommend frying with: unfiltered olive oil saturated with olive microparticles. It can really burn on the stove. Greeks and Cretans themselves do not buy special olive oil for frying, but fry and stew only in extra virgin, which is available to them.
It is no coincidence that olive oil is called “liquid gold”. It is one of the superfoods that make us healthier and more beautiful. A little-known fact is that refined olive oil is not used for medical and cosmetic procedures, but it is, on the other hand, very suitable for cooking.
The real beneficial properties of olive oil lie in the unrefined olive oil or the so-called Virgin and especially Extra Virgin. It is obtained by pressing and contains properties extremely useful for health.
Quality and well-selected olive oil will help strengthen the immune system and improve your overall immunity.
The proven benefits of olive oil are countless. Here are some of them:
lowers cholesterol;
helps the work of the heart;
lowers blood pressure;
great cosmetic product for skin and hair;
improves memory.
Photo by Mareefe: https://www.pexels.com/photo/photo-of-olives-on-cup-of-olive-oil-1022385/
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