Can olive oil be heated for cooking, and can olive oil be stir fried at high temperatures

Once olive oil rich in "unsaturated fatty acids" is heated, or used to fry stir-fried vegetables, the "unsaturated fatty acids" in it will immediately "defect", producing "trans fatty acids" that are harmful to the body, and the previous advantages are gone, which is why although the "saturated fatty acids" contained in palm oil are very high, whether it is making instant noodles or KFC and other fast food industries such as fried chicken, they choose palm oil instead of olive oil, "saturated fatty acids" are relatively stable, and it is not easy to have "apostasy" The risk of not turning into "trans fatty acids". Therefore, although olive oil is good, it is more suitable for cold dressing, and if you are going to fry and fry frequently, then it is better not to choose it.

1. Fry or grill in olive oil. Unlike herbal oils, olive oil has a stable chemical structure at high temperatures due to its antioxidant properties and high content of unsaturated fatty acids. Because its smoke point is between 240-270 degrees Celsius, which is much higher than the smoke point of other commonly used cooking oils, it does not produce carcinogens, and is the most suitable oil for frying.

And when cooking with olive oil, the food gives off an enticing aroma that is mouth-watering. Especially suitable for barbecue.

2. Use olive oil as a sauce or marinade. Olive oil is the best ingredient for cold and hot sauces, as it not only protects the color of fresh sauces, but also brings out the flavor of food. Marinating in olive oil before cooking adds a sense of finesse to the food, as well as bringing out other spices and enriching the taste.

3. Use olive oil directly. When extra virgin olive oil is used directly, it brings out the characteristics of the dish to the extreme. You can use olive oil in the same way as salt, because extra virgin olive oil makes the dish richer and more flavorful.

You can also add extra virgin olive oil to any dish to balance out foods with higher acidity, such as lemon juice, wine vinegar, wine, tomatoes, etc. It also makes the various spices in the food taste more harmonious, and if you add some olive oil to the dish with condiments, you will find that the taste is even better. Extra virgin olive oil can also make food more fragrant, smoother and mellower in taste.

Satisfaction!

Yes, but theoretically above 150 degrees Celsius the nutrients will be destroyed.

It is best not to withstand high temperatures for olive oil, as harmful substances will be released

It is best to use peanut oil.

Yes, olive oil is a good cooking oil.

Olive oil is not recommended for stir-frying at high temperatures. Virgin olive oil heated at a high temperature of more than 120 degrees will destroy the antioxidants in it, the aroma will disappear, and the original taste will be lost, so it is generally used to make cold dishes or low-temperature cooking. However, if it is non-virgin olive oil, the concentration is higher, and it is not easy to smoke during the frying process, so it can be cooked at high temperatures.

Olive oil can not be stir-fried at high temperatures

Olive oil is a popular edible oil on the market, but it is generally not recommended to be used for stir-frying, because for virgin olive oil, once the high temperature is heated more than 120 degrees, the antioxidants in it will be destroyed, some of the nutrients in it will also be destroyed, and the aroma will disappear, so virgin olive oil is more suitable for making cold dishes or low-temperature cooking.

However, non-virgin olive oil is relatively pure, not easy to smoke, and is more suitable for high-temperature cooking, so it can be used for stir-frying or making some fried food. Olive oil has more active ingredients and nutrients, and it will retain the nutrients better when used for cold dressing or salad, and the taste will be better, and it will not taste greasy.

Olive oil is a natural, green olive oil, which can be eaten directly, it has no obvious greasy feeling, can play a role in lubricating the intestines, proper consumption has certain benefits to the body, and olive oil also has a special fragrance, used to make scrambled eggs The fragrance is more obvious, and the taste is more tender.

It depends. When virgin olive oil is heated at a high temperature of more than 120 degrees, the antioxidants will be destroyed, some of its nutritional value will be lost, and the special aroma will also disappear, so virgin olive oil is suitable for cold dishes or low-temperature cooking. Non-virgin olive oil is not easy to smoke due to its high purity, and is suitable for high-temperature cooking, which can be used for stir-frying and frying.

Olive oil: It is a woody vegetable oil, which is made by cold-pressing fresh olive fruits, without heating and chemical treatment, and retains its natural nutrients. The olive is a well-known tree species with a long history in the world, and the Mediterranean coast has the most suitable soil and climatic conditions for olive growth, such as temperature, sunshine, humidity and precipitation.

With the exception of the Mediterranean coast, only sporadic cultivation can be found in suitable areas. Olive is a long-lived tree, planted 4 to 5 years after the beginning of fruiting, the peak fruit period can be as long as 50 to 100 years, the fruit is drupe, the shape is very similar to the Chinese jujube. From March to June, the olive trees bloom and set fruit, and from July to October, the fruit begins to develop and ripen, and the fruit transitions from green to red, purple and finally black.

Olive oil can be divided into virgin olive oil and refined olive oil according to the grade of pressing. Primary olive oil is not suitable for high-temperature stir-frying, while refined olive oil can be used for high-temperature stir-frying, and many nutrients in unrefined olive oil will be destroyed in the state of high temperature. However, the aroma of refined olive oil is far less than that of primary olive oil, and the key is that it is more expensive.

Therefore, it is better to use corn oil, sunflower oil and peanut oil for stir-frying, and olive oil can be added to the dish last.

The best way to consume olive oil is to eat it raw and cold. The fat in olive oil is mainly divided into saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids, which does not contain cholesterol and is one of the most ideal edible oils for people with three highs. Depending on the properties of the molecule, the higher the molecular weight, the higher the melting point.

The melting point of saturated fatty acids is much greater than that of unsaturated fatty acids, and the absorption and utilization of unsaturated fats by the human body is higher. Unsaturated fatty acids have the effect of lowering cholesterol and improving blood circulation, and in a high temperature state, unsaturated fatty acids will oxidize and decompose, thus losing the purpose of olive oil. Eating raw olive oil can avoid the ingredients in olive oil being destroyed by high temperature, and a moderate amount of raw olive oil every day is delicious for your health.

Olive oil, vegetable salad or bread spread are also very good options. Start by shredding and blanching the red cabbage, cabbage and carrots, tearing the lettuce into slices, and slicing the cucumbers. In a bowl, add a tablespoon of olive oil and a dash of lemon juice and sprinkle with salt and pepper to taste.

Stir well and serve.

Of course, virgin olive oil can also be used for stir-frying, but you need to pay attention to the heat and time. Here I will share with you the fried lettuce in olive oil, put the lettuce in boiling water and blanch it for two minutes, then remove it and control the moisture. Add an appropriate amount of olive oil to the pot, pour the cooked oil and wheat cabbage into the pot and stir-fry, and finally add an appropriate amount of salt and pepper and stir-fry evenly.

Care should be taken here that the temperature of the olive oil does not exceed 180 degrees Celsius.

Olive oil should not be cooked at high temperatures; Because if you fry vegetables with olive oil at high temperatures, it will destroy the nutrients in the olive oil and will also affect the taste of the dish.

Olive oil is not suitable for high-temperature cooking, mainly because the smoke point of olive oil is relatively low, which is easy to destroy nutrients, and it is best to be cold dressed.

If it is virgin olive oil, it cannot be cooked at high temperature, but if it is refined olive oil, it can be cooked at high temperature. Because the boiling point of olive oil is relatively low, cooking at high temperatures is particularly easy to cause the volatilization of nutrients in olive oil, which will also produce a lot of oil smoke.

No, olive oil should not be stir-fried at high temperatures, if it is fried at high temperatures, it may spoil and produce some other substances.

Olive oil can be stir-fried and heated.

Olive oil is the best vegetable edible oil, it is the best for stir-frying, it is very good for the body, suitable for men, women and children. And olive oil can be heated, although there is a common misconception that olive oil can't be heated, and soybean oil can. In fact, olive oil is dominated by monounsaturated fatty acids, while soybean oil, sunflower oil, safflower oil, corn oil, etc. are dominated by polyunsaturated fatty acids.

The higher the unsaturation of fatty acids, the worse their heat resistance, and the more likely they are to undergo oxidative polymerization and hydrolysis, cracking, cyclization and other reactions when heated, which is more harmful to the human body.

Olive oil is highly thermally stable, and studies have found that olive oil does not decompose as long as the maximum temperature does not exceed 190 degrees. During frying, olive oil also coats the food with a golden crispy shell, making it even more crispy. The olive oil used does not penetrate deep into the food, so it retains a light taste even after frying and is easier to digest.

Because olive oil has strong stability, it can be reused after frying. Simply strain it through gauze or filter paper and store it in enamelled, glazed ceramic or stainless steel utensils to prevent oxidation. After proper treatment, it can be reused more than 10 times without changing the taste of its oil.

What are the characteristics of good olive oil?

1.Concept: The oil body is translucent, thick, light yellow, yellow-green, blue-green, blue, and even blue-black. Olive oil with dark color has a high acid value and a product of 2Poor quality. The pigments and other nutrients in the refined oil are destroyed.

Smell: Fruity, different tree species have different fruity notes, and the taster can even distinguish between 32 different olive fruit aromas such as licorice, creamy, fruity, chocolate, etc.

3.Taste: Smooth on the palate, with a slight bitter taste, and a spicy taste, a pronounced sensation in the back of the throat, and a lag in the spicy sensation.

Olive oil has excellent beauty effects, especially the favorite of expectant mothers, in fact, olive oil is used to cook is also very helpful to the health of the human body, but in order not to cause nutritional waste, we must use each oil reasonably.

Let's start by looking at the classification of olive oil processing technology. It can be divided into pressing and refining.

1. Extra virgin olive oil.

Extra virgin olive oil: It is made from ripe olives and pressed within 24 hours of picking. It has the least processing links, does not add any chemical ingredients, retains natural nutrients, oleuropein, chlorogenic acid and other plant active substances, and the color is golden and translucent.

2. Refining olive oil.

Refining olive oil: It is to use the remaining raw materials of virgin olive oil, add organic solvents, let it dissolve more oil, and this oil, the color is darker, turbid, has a bad smell, needs a series of degumming, deacidification, decolorization, deodorization, dewaxing after the refining process, the color is translucent and golden, in this high-temperature processing process will destroy most of the plant active substances, the nutritional value is slightly lower than that of virgin olive oil.

What kind of oil is suitable for how to eat.

1. Cold dressing. Judging from these two processing techniques, it is better to press olive oil, but it is slightly higher, and it is used for stir-frying, one is that it is economically wasteful, and the other is that most of the nutrient active substances will be lost in the process of heating, resulting in a waste of nutrients.

2. Stir-fry. You can choose refined olive oil for stir-frying, which is affordable, and you don't have to worry about losing the nutrient active substances after heating, because it has been destroyed in the refining process, although some active substances have been destroyed, but the oleic acid content contained in olive oil is as high as 83%, which is conducive to human digestion and absorption, and is more suitable for a healthy choice for modern diet.

One type of oil cannot be consumed for a long time.

With more than two kinds of vegetable oil, take turns to eat, and eating only one type of oil for a long time will cause a lack of nutrients in other vegetable oils, such as flaxseed oil, perilla oil, rapeseed oil, and peanut oil are all good combinations.

Maintain a reasonable amount of oil.

Olive oil can be used for stir-frying, but also to control the amount, the Chinese Dietary Guidelines for Residents recommend adults to consume 25-30g of oil per person per day, about 3 tablespoons, good things can not be consumed in large quantities, there is no bad food, only unreasonable diet, the key is balance, not only to learn to choose oil, but also to learn to match, dosage, can be cold salad, can be hot fried. For the sake of health, for the sake of life, let's act towards this goal.

What is the nutritional difference between virgin and refined olive oil, and what does it have to do with how it is eaten?

Olive oil is more expensive than ordinary cooking oil, and can also be used for stir-frying, but the temperature should not be too high. Failure to do so will destroy the nutrients in the olive oil.

1.Characteristics of olive oil.

Olive oil is a liquid edible oil with higher nutritional value than Songnu, the main components are unsaturated fatty acids, vitamin E and other substances, which have health care effects. Compared with other oils, olive oil has a lower smoke point, and the high temperature of Naica Sakura is not as high as other oils. However, olive oil is more versatile in terms of its uses, and can be cooked, roasted, eaten raw, etc.

2.Can olive oil be used to stir-fry?

Olive oil can be used for stir-frying, but there are some things to be aware of. Olive oil has a low smoke point, high-temperature cooking can easily lead to the decomposition of olive oil, and carcinogens may be produced in food, which has certain harm to human health. Therefore, when stir-frying, you should master the heat, do not turn the heat too high, to avoid the oil temperature is too high, you can use medium and low heat to heat slowly, and at the same time stir well after adding ingredients, which can also reduce the possibility of olive oil decomposition.

3.Can olive oil be heated?

Olive oil can be heated, but there are some things to be aware of. Olive oil has a low smoke point, and high temperature heating can easily lead to the decomposition of olive oil, affecting the quality of olive oil, and at the same time producing carcinogens. Therefore, in cooking, olive oil can be used to heat up, but the temperature should not be too high and the oil should not be boiled.

At the same time, you can also choose low-temperature cold-pressed olive oil, which has better quality and richer nutrients.

4.Comparison of olive oil with other oils.

Compared with other oils, olive oil has high nutritional value and contains a variety of unsaturated fatty acids, vitamin E and other substances, which are beneficial to human health. However, olive oil has a low smoke point, is not resistant to high temperatures, and decomposes easily. Other oils such as peanut oil and rapeseed oil have good thermal stability and are suitable for high-temperature heating, but the corresponding nutritional value is low.

Therefore, when choosing to use cooking oil, you can choose different oils according to different cooking methods.

5.Conclusion.

Olive oil can be stir-fried and heated, but it is necessary to pay attention to the control of heat and temperature regulation to avoid the decomposition of olive oil and the production of carcinogens. At the same time, you can choose different oils according to different cooking methods to ensure the health and nutrition of food. Finally, we remind everyone to consume fat in moderation and maintain healthy eating habits.