{"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\/fr\/blog\/kochen-mit-olivenoel-aber-wie-1\/","title":{"rendered":"Cuisiner avec l'huile d'olive - mais comment?"},"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>Le point de fum\u00e9e de l'huile d'olive se situe entre 190 et 207\u00b0. Comme l'huile d'olive est sensible aux temp\u00e9ratures \u00e9lev\u00e9es, il vaut mieux cuire les aliments \u00e0 temp\u00e9rature plus basse m\u00eame si cela peut prendre plus de temps. Il est par ailleurs essentiel de verser suffisamment d'huile dans la po\u00eale mais pas plus que le quart de l'\u00e9paisseur de l'aliment (par exemple poisson ou escalope).<\/h2><p>Lorsque vous faites r\u00f4tir des deux c\u00f4t\u00e9s, l'exc\u00e8s d'huile dans la po\u00eale ne doit pas \u00eatre r\u00e9utilis\u00e9 pour le deuxi\u00e8me r\u00f4tissage.<\/p><p>La meilleure fa\u00e7on de consommer l\u2019huile d\u2019olive est de la verser sur une salade, de l\u2019associer \u00e0 d\u2019autres aliments ou de la consommer pure. Ainsi, tous les polyph\u00e9nols et la teneur \u00e9lev\u00e9e en acides gras mono-insatur\u00e9s et en vitamine E sont conserv\u00e9s.<\/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\/fr\/blog\/kochen-mit-olivenoel-aber-wie-1\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\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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