As "olive oil" characterized the oil obtained from the fruit of the European olive (olea europea) with exclusively mechanical means and processing at temperatures that will not cause deterioration of the oil .
The main types of olive oil are:
Virgin olive oil: This category includes the " extra virgin " whose organoleptic grading equal to or greater than 6.5 and whose acidity is maximum 0,8 gr per 100 gr ( expressed as oleic acid).
Still , the " virgin " (or " fine virgin" ) , whose degree of sensory evaluation is equal to or greater than 5.5 and the acidity is maximum 2,0 gr per 100 gr and finally «Lampante oil ' , the its acidity is greater than 2,0 gr per 100 gr.
Refined ( refined ) olive oil , which is obtained from refined olive oil, whose acidity not exceeding 0,3 gr per 100 gr.
Oils are blends of refined and virgin olive oils and whose acidity does not exceed 1,0 gr per 100 gr and whose other characteristics of which comply with those laid down for this category.
Frying , as a process , a dewatering process with features such as the high temperature of the oil for rapid heat transfer and reduce the cooking time , the internal product temperature below 100 ° C and a dispersion of water-soluble substances from the food to the reason of the absence of oil water .
Have prevailed today two main methods frying : shallow frying or frying in pan (pan frying or shallow frying), in which method see the quantity of oil to be such that the food is partially covered and the level of the oil should not exceed the height of the food.
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The second method is to frying fryer (deep frying), in which the food is fully immersed in a large amount of oil. In the process of frying heat exchange takes place , from hot oil to cold food , and mass , the oil absorption by the food and moisture transfer from food to oil.Olive oil and frying
The oxidation of fats is one of the most important factors of quality degradation of the oil during frying . The oil has a high resistance to oxidative degradation , for two reasons : First, because of the composition of fatty acids ( high ratio of monounsaturated to polyunsaturated ) and secondly , because of the high concentration of various substances with high antioxidant capacity , including the polar phenols , alpha- tocopherol and squalene .
The method of shallow frying (swallow frying) is a common practice in Greek cuisine. This method of frying , using olive oil , showed that creates products reinforced - enriched valuable ingredients derived from olive oil . Specifically detected alpha- tocopherol, polyphenols and terpenic acids (especially tyrosol ) . These natural antioxidants derived directly from olive oil and its concentration in the final product is determined by the type - structure of the food being fried , and the method of use.
Regardless of the method of cooking is applied, the oil temperature must be adjusted in such a way that both the center of mass of the food to be cooked , but at the same time , the external surface to obtain the appropriate feature - color . Thus , the small food pieces may be baked at higher temperatures than the chunks .
In the final product can be broken down into three areas , the outer , which is in direct contact with the oil - there observe the characteristic color and crust , the intermediate region , where it has absorbed a small amount of oil and distinguished a softer color and a relatively crispy texture , and , finally , the core , which has become the oil penetration , but the temperature has reached the cooking and safety limit . This diverse product image , affects the distribution of beneficial substances , derived from olive oil.
Each oil has a useful lifetime during which it can be safely used for frying. It is reported in the literature, that the oil can be used safely , two to three times ( consecutive ) .
Recent surveys have also proposed the use of a mixture ( 50/50 ) olive oil and corn oil , for everyday use at home frying, where the economic cost and market fatty substance, is a critical decision .
In conclusion , what can be said is that the use of olive oil as it is, in salads or for frying , is an important weapon in our daily diet and perhaps one of the most important factors in the so-called Mediterranean diet.
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