{"id":1689,"date":"2021-08-30T16:00:57","date_gmt":"2021-08-30T14:00:57","guid":{"rendered":"https:\/\/www.franzjosefkaiser.com\/?p=1689"},"modified":"2021-08-30T16:09:25","modified_gmt":"2021-08-30T14:09:25","slug":"extra-panensky-nebo-z-pokrutin-jak-se-vyznat-v-olivovych-olejich","status":"publish","type":"post","link":"https:\/\/www.franzjosefkaiser.com\/cs\/extra-panensky-nebo-z-pokrutin-jak-se-vyznat-v-olivovych-olejich\/","title":{"rendered":"Extra panensk\u00fd nebo z pokrutin? Jak se vyznat v olivov\u00fdch olej\u00edch"},"content":{"rendered":"\n

Olivov\u00fd olej<\/a> je dnes ji\u017e b\u011b\u017enou sou\u010d\u00e1st\u00ed j\u00eddeln\u00ed\u010dku v\u011bt\u0161iny z\u00a0n\u00e1s. Cen\u00edme si ho p\u0159edev\u0161\u00edm kv\u016fli jeho nezam\u011bniteln\u00e9 chuti charakterizuj\u00edc\u00ed lehk\u00e9 pokrmy z\u00a0oblasti St\u0159edomo\u0159\u00ed, nap\u0159\u00edklad \u0158ecka, It\u00e1lie nebo \u0160pan\u011blska. Pr\u00e1v\u011b tyto zem\u011b jsou z\u00e1rove\u0148 jeho nejv\u011bt\u0161\u00edmi sv\u011btov\u00fdmi producenty. <\/em><\/p>\n\n\n\n

<\/div>\n\n\n\n

Krom\u011b toho n\u00e1m v\u0161ak olivov\u00fd olej p\u0159in\u00e1\u0161\u00ed tak\u00e9 zdrav\u00ed\nprosp\u011b\u0161n\u00e9 mononenasycen\u00e9 mastn\u00e9 kyseliny, \u201edobr\u00e9\u201c tuky sni\u017euj\u00edc\u00ed \u201e\u0161patn\u00fd\u201c\ncholesterol. Nav\u00edc umo\u017e\u0148uje lep\u0161\u00ed vst\u0159ebatelnost vitamin\u016fm rozpustn\u00fdch v tuc\u00edch,\nkter\u00e9 sv\u00e9mu t\u011blu dod\u00e1v\u00e1me v zelenin\u011b a ovoci, a t\u00edm je pro n\u00e1s \u010din\u00ed\nu\u017eite\u010dn\u011bj\u0161\u00edmi.<\/p>\n\n\n\n

Te\u010f u\u017e tedy v\u00edte, pro\u010d je dobr\u00e9 si na jakkoliv mal\u00fd sal\u00e1tek\ndop\u0159\u00e1t i tak jednoduchou z\u00e1livku, jako je l\u017ei\u010dka olivov\u00e9ho oleje. Ale kter\u00fd\ndruh zvolit, kdy\u017e je jich v obchodech k dispozici tolik? I s t\u00edm\nv\u00e1m pom\u016f\u017eeme.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Extra panensk\u00fd (Extra\nVirgin) olivov\u00fd olej<\/strong><\/h3>\n\n\n\n

Rozhodn\u011b neplat\u00ed, \u017ee by byl extra panensk\u00fd olivov\u00fd olej<\/a> vhodn\u00fd na jakoukoliv kuchy\u0148skou \u00fapravu. M\u00e1 toti\u017e ni\u017e\u0161\u00ed tzv. kou\u0159ov\u00fd bod<\/strong> (mezn\u00ed teplotu, p\u0159i kter\u00e9 se za\u010dne tuk p\u0159epalovat a za\u010d\u00edn\u00e1 b\u00fdt nevhodn\u00fd pro konzumaci) ne\u017e jeho ostatn\u00ed olivov\u00ed kolegov\u00e9, naopak obsahuje nejv\u00edce vitaminu E<\/strong>, kter\u00fd by se vlivem tepla znehodnotil. Je tud\u00ed\u017e nejvhodn\u011bj\u0161\u00ed pro pou\u017eit\u00ed ve studen\u00e9 kuchyni.<\/p>\n\n\n\n

M\u00e1 tak\u00e9 nejv\u00fdrazn\u011bj\u0161\u00ed a nejlep\u0161\u00ed\nv\u016fni a chu\u0165<\/strong>. Jak se to pozn\u00e1? M\u00e1 nejni\u017e\u0161\u00ed povolenou aciditu ze v\u0161ech\nolivov\u00fdch olej\u016f, max. 0,8 %. To v\u0161e je mo\u017en\u00e9 d\u00edky tomu, \u017ee je vyroben\u00fd\nz tak akor\u00e1t zral\u00fdch a kvalitn\u00edch oliv (nejsou p\u0159emrzl\u00e9, potlu\u010den\u00e9 ani\njinak znehodnocen\u00e9), kter\u00e9 se do 4 dn\u016f od sklizn\u011b musej\u00ed zpracovat, a to pouze\nmechanick\u00fdm lisov\u00e1n\u00edm bez pou\u017eit\u00ed chemie \u010di tepeln\u00e9ho zpracov\u00e1n\u00ed \u2013 za studena.\nJe to vlastn\u011b takov\u00fd d\u017eus z oliv<\/strong>.<\/p>\n\n\n\n

Extra panensk\u00fd olivov\u00fd olej<\/a> nejl\u00e9pe vyu\u017eijete v sal\u00e1tech, p\u0159i p\u0159\u00edprav\u011b z\u00e1livek, dip\u016f \u010di pomaz\u00e1nek.<\/p>\n\n\n\n

<\/div>\n\n\n\n

NEFILTROVAN\u00dd <\/a><\/strong>extra panensk\u00fd olivov\u00fd olej<\/a> m\u016f\u017ee obsahovat drobn\u00e9 kousky oliv, kter\u00e9 mu dod\u00e1vaj\u00ed je\u0161t\u011b v\u00fdrazn\u011bj\u0161\u00ed charakteristiku \u2013 jeho v\u016fn\u011b je intenzivn\u011bj\u0161\u00ed a je tak\u00e9 o n\u011bco pikantn\u011bj\u0161\u00ed. Je vynikaj\u00edc\u00ed pro ochucen\u00ed z\u00e1livek a dip\u016f ve studen\u00e9 kuchyni, kter\u00e9 z\u00edskaj\u00ed opravdu olivovou p\u0159\u00edchu\u0165. Z\u00e1rove\u0148 se jedn\u00e1 o nej\u010derstv\u011bj\u0161\u00ed extra panensk\u00fd olivov\u00fd olej, kter\u00fd se lahvuje po sklizni jako prvn\u00ed.<\/em><\/p><\/blockquote>\n\n\n\n

<\/div>\n\n\n\n

Panensk\u00fd (Virgin)\nolivov\u00fd olej<\/strong><\/h3>\n\n\n\n

S t\u00edmto olejem se v obchodech b\u011b\u017en\u011b nesetk\u00e1te.\nSlou\u017e\u00ed p\u0159edev\u0161\u00edm pro m\u00edch\u00e1n\u00ed (tzv. blendov\u00e1n\u00ed) s olivov\u00fdm olejem nebo\nolivov\u00fdm olejem z pokrutin, jim\u017e dod\u00e1v\u00e1 olivovou chu\u0165 a v\u016fni. M\u00e1 obdobn\u00fd\nkou\u0159ov\u00fd bod jako extra panensk\u00fd olivov\u00fd olej, tak\u017ee by se nem\u011bl pou\u017e\u00edvat pro\ntepelnou \u00fapravu, nem\u00e1 v\u0161ak ani dokonalou chu\u0165 a v\u016fni pro pou\u017eit\u00ed ve studen\u00e9\nkuchyni \u2013 sem pat\u0159\u00ed v\u017edy extra panensk\u00e1 kvalita.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Extra panensk\u00fd<\/a> nebo panensk\u00fd olivov\u00fd olej je ide\u00e1ln\u00ed ingredience tak\u00e9 pro pou\u017eit\u00ed v\u00a0dom\u00e1c\u00ed kosmetice, m\u00e1 toti\u017e zklid\u0148uj\u00edc\u00ed, protiz\u00e1n\u011btliv\u00e9, hydratuj\u00edc\u00ed a hojiv\u00e9 \u00fa\u010dinky. Vyzkou\u0161ejte t\u0159eba olivov\u00fd z\u00e1bal na vlasy<\/strong>, pokud je m\u00e1te vysu\u0161en\u00e9, po\u0161kozen\u00e9 barven\u00edm, bez lesku \u010di vitality: p\u0159im\u011b\u0159en\u00e9 mno\u017estv\u00ed panensk\u00e9ho olivov\u00e9ho oleje zah\u0159ejte v\u00a0dlan\u00edch a vet\u0159ete do vlas\u016f i poko\u017eky hlavy. Zabalte je do bavln\u011bn\u00e9ho ru\u010dn\u00edku a nechejte p\u016fsobit min. 30 minut. Pot\u00e9 si vlasy umyjte jako obvykle.<\/em><\/p>\n\n\n\n

<\/div>\n\n\n\n

Olivov\u00fd olej\n\u201elampante\u201c<\/strong><\/h3>\n\n\n\n

Olej lisovan\u00fd za studena, ale z m\u00e9n\u011b kvalitn\u00edch oliv.\n\u010cerstv\u011b vylisovan\u00fd nevyhovuje kuchy\u0148sk\u00e9mu pou\u017eit\u00ed, proto se rafinuje \u2013 tepeln\u011b\na chemicky uprav\u00ed, p\u0159i\u010dem\u017e dojde ke ztr\u00e1t\u011b chuti, v\u016fn\u011b a barvy, ale zv\u00fd\u0161\u00ed se\njeho teplotn\u00ed odolnost. N\u00e1sledn\u011b se m\u00edch\u00e1 s panensk\u00fdm olivov\u00fdm olejem,\n\u010d\u00edm\u017e vznik\u00e1 tzv. Pure Olive Oil, \u201eolivov\u00fd olej\u201c ve smyslu jednoho\nz kvalitativn\u00edch stup\u0148\u016f olivov\u00fdch olej\u016f. Pro zaj\u00edmavost: \u201elampante\u201c je\nodvozeno od italsk\u00e9ho v\u00fdrazu pro lampu, proto\u017ee d\u0159\u00edve se tento olej opravdu\npou\u017e\u00edval v lamp\u00e1ch na sv\u00edcen\u00ed.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Olivov\u00fd olej (Pure\nOlive Oil)<\/strong><\/h3>\n\n\n\n

Sm\u011bs rafinovan\u00e9ho s panensk\u00fdm \u010di extra panensk\u00fdm\nolivov\u00fdm olejem, kter\u00fd tvo\u0159\u00ed 8\u201320 % obsahu kone\u010dn\u00e9ho v\u00fdrobku. Ochut\u00ed ho, dod\u00e1\nv\u016fni a barvu. Je vhodn\u00fd na tepelnou \u00fapravu, nap\u0159\u00edklad sma\u017een\u00ed.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Olivov\u00fd olej\nz pokrutin (Pomace Olive Oil)<\/strong><\/h3>\n\n\n\n

Z\u00edsk\u00e1v\u00e1 se z olivov\u00e9 drti, kter\u00e1 z\u016fst\u00e1v\u00e1 po klasick\u00e9m prvn\u00edm\nlisov\u00e1n\u00ed oleje. Aby z n\u011bj v\u00fdrobce dostal i posledn\u00ed zbytky tuku, mus\u00ed tyto\nzbytky proj\u00edt tepelnou a chemickou \u00fapravou. Takto vyroben\u00fd produkt, n\u011bkdy\nozna\u010dovan\u00fd anglick\u00fdm pojmem \u201epomace\u201c (v\u00fdlisek), postr\u00e1d\u00e1 p\u0159ednosti vyzdvihovan\u00e9\nu olivov\u00fdch olej\u016f a je pou\u017eiteln\u00fd pouze pro sma\u017een\u00ed \u010di fritov\u00e1n\u00ed.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Tip pro n\u00e1kup: Vyhn\u011bte se extra panensk\u00fdm olivov\u00fdm olej\u016fm v plastov\u00fdch n\u00e1dob\u00e1ch, ze kter\u00fdch se do n\u011bj m\u016f\u017eou uvol\u0148ovat \u0161kodliv\u00e9 l\u00e1tky, a v \u010dir\u00e9m skle, kter\u00e9 nezabra\u0148uje degradaci oleje vlivem sv\u011btla. Ide\u00e1ln\u00ed je n\u00e1doba z tmav\u00e9ho skla nebo plechovka.<\/em><\/p><\/blockquote>\n\n\n\n

<\/div>\n\n\n\n

Abyste dokonale docenili v\u00fdraznou p\u0159\u00edchu\u0165 dobr\u00e9ho extra panensk\u00e9ho olivov\u00e9ho oleje<\/a>, p\u0159ipravte si t\u0159eba nen\u00e1ro\u010dnou, ale efektn\u00ed dom\u00e1c\u00ed aioli neboli ochucenou majon\u00e9zu. Dod\u00e1 \u0161mrnc sendvi\u010d\u016fm, sal\u00e1t\u016fm, grilovan\u00fdm mas\u016fm a usp\u011bje i jako dip pro nam\u00e1\u010den\u00ed tak\u0159ka \u010dehokoliv \u2013 od dom\u00e1c\u00edch hranolk\u016f a\u017e po pe\u010denou zeleninu.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Dom\u00e1c\u00ed aioli<\/strong><\/h3>\n\n\n\n