{"id":6272,"date":"2021-01-08T21:10:34","date_gmt":"2021-01-08T20:10:34","guid":{"rendered":"https:\/\/www.swisspica.ch\/?p=6272"},"modified":"2025-10-26T11:10:11","modified_gmt":"2025-10-26T10:10:11","slug":"kochen-mit-olivenoel-aber-wie-1","status":"publish","type":"post","link":"https:\/\/www.swisspica.ch\/en\/blog\/kochen-mit-olivenoel-aber-wie-1\/","title":{"rendered":"Cooking with olive oil \u2013 but how?"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"6272\" class=\"elementor elementor-6272\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"wd-negative-gap elementor-section elementor-top-section elementor-element elementor-element-1a63c4c2 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1a63c4c2\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-465d933d\" data-id=\"465d933d\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5aedc644 color-scheme-inherit text-left elementor-widget elementor-widget-text-editor\" data-id=\"5aedc644\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>The smoke point of olive oil lies between 190 and 207 \u00b0C. Since olive oil reacts sensitively to high temperatures, it\u2019s more advisable to cook food at low temperature even though this may take longer. Additionally, enough olive oil should be poured into the pan, but it shouldn\u2019t lie higher than a quarter of the food\u2019s thickness (for example fish or escalope).<\/h2><p>If you\u2019re frying on both sides, excess oil in the pan shouldn\u2019t be used again when turning.<\/p><p>The best way to enjoy olive oil is by pouring it on salad, tasting it combined with other food or drinking it pure. That\u2019s how you will preserve all of its polyphenols and the high content of monounsaturated fatty acids and vitamin E.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Der Rauchpunkt von Oliven\u00f6l liegt zwischen 190 und 207 \u00b0C. Da Oliven\u00f6l empfindlich auf hohe Temperaturen reagiert, ist es besser,<\/p>","protected":false},"author":7,"featured_media":6301,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[146],"tags":[],"class_list":["post-6272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-olives"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kochen mit Oliven\u00f6l - aber wie?<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.swisspica.ch\/en\/blog\/kochen-mit-olivenoel-aber-wie-1\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kochen mit Oliven\u00f6l - aber wie?\" \/>\n<meta property=\"og:description\" content=\"Der Rauchpunkt von Oliven\u00f6l liegt zwischen 190 und 207 \u00b0C. 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