<h1 class="pgc-h-arrow-right" > extra virgin olive oil can be stir-fried? Understand these several temperatures, nutrition does not lose good taste</h1>
Olive oil is now very familiar to everyone and is now considered the most suitable oil for human nutrition.
Olive oil has a history of thousands of years in the countries bordering the Mediterranean and is part of their diet, and it is said that 33% of the inhabitants of the Greek island of Lukaria are over 90 years old. Studies have found that this is closely related to regular intake of olive oil, and regular consumption of olive oil can reduce heart disease, stroke, cardiovascular disease and so on.
Some people say about olive oil that the olive oil smoke point is too low to be suitable for high-temperature stir-frying, and some people say that only extra virgin olive oil is not suitable.
<h1 class= "pgc-h-arrow-right" > so what is extra virgin olive oil? Let's first look at the classification of olive oil. </h1>
The International Olive Oil Association divides olive oil into two broad categories, Virgin Olive Oil and Refined Olive Oil, with five levels.
First, virgin olive oil is directly from the fresh olive fruit to take mechanical cold pressing, filtering and other treatments to remove foreign matter after the oil obtained, according to the different acidity can be divided into three levels:
1. Extra Virgin: The highest grade and highest quality olive oil is a pure natural product. The taste is excellent, with a light and pleasant plant aroma, and the acidity does not exceed 0.8%.
2. Fine Virgin: acidity does not exceed 2%.
3. Ordinary Virgin: the acidity does not exceed 3.3%.
Refined olive oil refers to the olive oil obtained after refining virgin olive oil with an acidity of more than 3.3%, refined olive oil can be divided into two levels: ordinary olive oil (Olive Oil) and refined olive impurity oil (Refined Olive-Pomace Oil)
<h1 class= "pgc-h-arrow-right" > many friends think that olive oil can not be heated, can only be made as a cold dish, is this really the case? It starts with the smoke</h1>
The smoke point of extra virgin olive oil is between 190 °C and 215 °C, and the refined olive oil is usually between 242 °C and 270 °C, while the normal cooking temperature is about 180 °C. Therefore, under normal circumstances, the temperature is properly grasped, there will be no smoke, and olive oil can be fried with confidence.
<h1 class= "pgc-h-arrow-right" > so why do experts say that extra virgin olive oil is better for low-temperature cooking? </h1>
As mentioned earlier, extra virgin olive oil, is the highest grade of olive oil, made of pure physical methods of mechanical cold pressing, is a kind of original "fruit oil" without processing, because of its highest nutritional quality, it is indeed more suitable for mixing salad, or cold cooking, so that the most complete preservation of the nutritional and healthy components of olive oil.
If you stir-fry with extra virgin olive oil, high temperature heating exceeds 120 degrees (especially after reaching 180 ° C), the antioxidant substances of virgin olive oil will be significantly destroyed, losing part of its nutritional value, and the special aroma will also be destroyed.
Therefore, the more expensive extra virgin olive oil is used to mix cold vegetables or cook at low temperatures, which can maximize the nutritional value of extra virgin olive oil.
<h1 class="pgc-h-arrow-right" > non-virgin olive oil is refined olive oil can be stir-fried at high temperatures? </h1>
OK. Non-virgin olive oil has very few calorie-afraid nutrients left, and because of its high purity, it is not easy to smoke, and can be used to stir-fry, fry and so on.
<h1 class="pgc-h-arrow-right" > concluding remarks:</h1>
In summary, extra virgin olive oil can be stir-fried, but it is more suitable for low-temperature cooking, that is, the temperature cannot exceed 120 degrees, in order to maximize the preservation of nutrients and the aroma of special olive fruits.