{"id":12267,"date":"2025-07-01T14:10:40","date_gmt":"2025-07-01T12:10:40","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=editorial&p=12267"},"modified":"2025-07-01T14:14:25","modified_gmt":"2025-07-01T12:14:25","slug":"wykorzystanie-oliwy-w-kuchni","status":"publish","type":"editorial","link":"https:\/\/shumans-monini-stage.ccws.it\/pl\/article\/wykorzystanie-oliwy-w-kuchni\/","title":{"rendered":"Wykorzystanie oliwy w kuchni"},"content":{"rendered":"\n
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Kiedy nauczysz si\u0119 rozpoznawa\u0107 dobr\u0105 oliw\u0119, czeka ci\u0119 ju\u017c tylko przyjemno\u015b\u0107 \u0142\u0105czenia jej z r\u00f3\u017cnymi potrawami, dzi\u0119ki czemu stworzysz w kuchni nowe kombinacje smak\u00f3w i aromat\u00f3w.<\/p>\n\n\n\n

Doprawianie oliw\u0105 extra vergine<\/strong><\/p>\n\n\n\n

Z racji swojego pe\u0142nego smaku<\/strong>, oliwa extra vergine jest zalecana do sa\u0142atek, pinzimonio, kt\u00f3rych cz\u0119\u015bci\u0105 jest sos z oliwy extra vergine, czarnego pieprzu i soli, do grzanek (bruschetty), mi\u0119sa, ryb, warzyw, zup i makaron\u00f3w, ale smakuje r\u00f3wnie\u017c na zwyk\u0142ej kromce chleba.W zale\u017cno\u015bci od sk\u0142adu kupa\u017cu i okresu zbioru oliwek uzyskuje si\u0119 oliwy extra vergine bardziej lub mniej pikantne, a ka\u017cda z nich nadaje si\u0119 do r\u00f3\u017cnych potraw i odpowiada r\u00f3\u017cnym gustom.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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SMA\u017bENIE NA OLIWIE<\/h2>\n<\/div><\/div>\n\n\n\n
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Idealna temperatura do usma\u017cenia dobrej potrawy to oko\u0142o 180\u00b0 C. Przy sma\u017ceniu nale\u017cy pami\u0119ta\u0107 o dw\u00f3ch spo\u015br\u00f3d element\u00f3w zasadniczych: o<\/strong>punkcie dymienia, czyli takiej temperaturze, przy kt\u00f3rej oliwa zaczyna dymi\u0107, oraz temperaturze krytycznej,<\/strong>w kt\u00f3rej t\u0142uszcze rozpadaj\u0105 si\u0119 i uwalniaj\u0105 substancje szkodliwe dla organizmu. Punkt dymienia jest inny dla ka\u017cdego rodzaju oleju i zale\u017cy od poziomu kwasowo\u015bci. Temperatura krytyczna zale\u017cna jest od sk\u0142adu danego oleju, zw\u0142aszcza od zawarto\u015bci wielonienasyconych kwas\u00f3w t\u0142uszczowych.<\/p>\n\n\n\n

Sma\u017cenie na olejach ro\u015blinnych<\/strong><\/p>\n\n\n\n

Oleje ro\u015blinne z nasion, praktycznie pozbawione kwasowo\u015bci, s\u0105 \u201etechnicznie\u201d bardzo wskazane do sma\u017cenia z uwagi na ich zneutralizowanie w procesie rafinacji. Nale\u017cy przy tym pami\u0119ta\u0107, \u017ce s\u0105 jednocze\u015bnie mniej stabilne od oliwy z oliwek, poniewa\u017c ich temperatura krytyczna* jest ni\u017csza od optymalnej temperatury sma\u017cenia, co sprawia, \u017ce szybciej si\u0119 degraduj\u0105, tworz\u0105c szkodliwe dla zdrowia substancje. Je\u017celi olej zaczyna dymi\u0107 na patelni lub we frytkownicy, radzimy wymieni\u0107 go w ca\u0142o\u015bci na nowy, a nie uzupe\u0142nia\u0107.<\/p>\n\n\n\n

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Sma\u017cenie na oliwie extra vergine z oliwek<\/h6>\n<\/div><\/div>\n\n\n\n

Oliwy extra vergine maj\u0105 punkt dymienia w okolicach 190\u00b0 C, dlatego maj\u0105 tendencj\u0119 do dymienia o wiele szybciej. Oliwa extra vergine mo\u017ce zadymi\u0107 ju\u017c na pocz\u0105tku sma\u017cenia z uwagi na poziom kwasowo\u015bci, jednak pozostaje ona t\u0142uszczem wystarczaj\u0105co stabilnym przy sma\u017ceniu. Dymienie w przypadku olej\u00f3w ro\u015blinnych natomiast bierze si\u0119 z ich niestabilno\u015bci i powstawania substancji szkodliwych.<\/p>\n<\/div>\n\n\n\n

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Sma\u017cenie na oliwie z oliwek<\/h6>\n\n\n\n

Dzi\u0119ki swojej stabilno\u015bci i niskiej kwasowo\u015bci, oliwa z oliwek wytrzymuje wysokie temperatury sma\u017cenia i nie pali si\u0119, co znaczy, \u017ce nie wytwarza szkodliwych zwi\u0105zk\u00f3w. Jest uwa\u017cana za jeden z najlepszych t\u0142uszcz\u00f3w do sma\u017cenia, i to nie tylko ze wzgl\u0119du na to, \u017ce jej temperatura krytyczna jest o wiele wy\u017csza od normalnej temperatury sma\u017cenia, ale r\u00f3wnie\u017c przez swoje w\u0142a\u015bciwo\u015bci organoleptyczne \u2013 oliwa nie t\u0142umi delikatnego smaku jedzenia, a sma\u017cone potrawy s\u0105 mniej t\u0142uste.<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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*TEMPERATURA KRYTYCZNA OLEJ\u00d3W I T\u0141USZCZ\u00d3W<\/h4>\n<\/div><\/div>\n\n\n\n
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OLEJ PALMOWY<\/td>240\u00b0 C<\/td><\/tr>
OLEJ ARACHIDOWY<\/td>220\u00b0 C<\/td><\/tr>
OLIWA Z OLIWEK<\/td>210\u00b0 C<\/td><\/tr>
SMALEC, OLEJ KOKOSOWY<\/td>180\u00b0 C<\/td><\/tr>
OLEJ S\u0141ONECZNIKOWY, OLEJ SOJOWY<\/td>170\u00b0 C<\/td><\/tr>
OLEJ Z PESTEK WINOGRON, OLEJ RZEPAKOWY, OLEJ KUKURYDZIANY<\/td>160\u00b0 C<\/td><\/tr>
MARGARYNA<\/td>150\u00b0 C<\/td><\/tr>
MAS\u0141O<\/td>110\u00b0 C<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Umiej\u0119tno\u015b\u0107 \u0142\u0105czenia oliwy z \u017cywno\u015bci\u0105 to sztuka oparta na precyzyjnych zasadach, kt\u00f3rych mo\u017ce nauczy\u0107 si\u0119 ka\u017cdy.<\/p>\n","protected":false},"author":3,"featured_media":6553,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"cat_editorial":[175],"class_list":["post-12267","editorial","type-editorial","status-publish","has-post-thumbnail","hentry","cat_editorial-poradnik-degustatora"],"yoast_head":"\nWykorzystanie oliwy w kuchni - Monini<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wykorzystanie oliwy w kuchni - Monini\" \/>\n<meta property=\"og:description\" content=\"Umiej\u0119tno\u015b\u0107 \u0142\u0105czenia oliwy z \u017cywno\u015bci\u0105 to sztuka oparta na precyzyjnych zasadach, kt\u00f3rych mo\u017ce nauczy\u0107 si\u0119 ka\u017cdy.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/shumans-monini-stage.ccws.it\/pl\/article\/wykorzystanie-oliwy-w-kuchni\/\" \/>\n<meta property=\"og:site_name\" content=\"Monini\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MoniniOlio\/\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T12:14:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/shumans-monini-stage.ccws.it\/wp-content\/uploads\/2025\/06\/benessere-extravergine.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1540\" \/>\n\t<meta property=\"og:image:height\" content=\"730\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Szacowany czas czytania\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minuta\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/shumans-monini-stage.ccws.it\/pl\/article\/wykorzystanie-oliwy-w-kuchni\/\",\"url\":\"https:\/\/shumans-monini-stage.ccws.it\/pl\/article\/wykorzystanie-oliwy-w-kuchni\/\",\"name\":\"Wykorzystanie oliwy w kuchni - 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