{"id":3466,"date":"2023-05-18T09:39:21","date_gmt":"2023-05-18T07:39:21","guid":{"rendered":"https:\/\/www.oilstop.cz\/?p=3466"},"modified":"2023-06-19T10:14:03","modified_gmt":"2023-06-19T08:14:03","slug":"olivovy-olej","status":"publish","type":"post","link":"https:\/\/www.oilstop.cz\/en\/olivovy-olej\/","title":{"rendered":"Olivov\u00fd olej"},"content":{"rendered":"<p><strong>je typick\u00e1 sou\u010d\u00e1st st\u0159edomo\u0159sk\u00e9 kuchyn\u011b a zdrav\u00fdm a chutn\u00fdm dopl\u0148kem s&nbsp;pom\u011brn\u011b \u0161irok\u00fdm vyu\u017eit\u00edm. Olivov\u00fd olej pou\u017e\u00edv\u00e1me nejen v&nbsp;sal\u00e1tech. Ur\u010dit\u011b jste si ale v\u0161imli, \u017ee je ho v&nbsp;na\u0161ich obchodech k&nbsp;dost\u00e1n\u00ed hned n\u011bkolik druh\u016f. V\u011bd\u011bli jste, \u010d\u00edm se od sebe jednotliv\u00e9 typy li\u0161\u00ed? Nen\u00ed to v\u016fbec slo\u017eit\u00e9.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Sklize\u0148<\/h2>\n\n\n\n<p>Jeden z&nbsp;nejobl\u00edben\u011bj\u0161\u00edch olej\u016f se vyr\u00e1b\u00ed ji\u017e n\u011bkolik tis\u00edcilet\u00ed. Olivovn\u00edky rostou pomalu a do\u017e\u00edvaj\u00ed se a\u017e stovek let. Jejich plody \u2013 olivy se skl\u00edz\u00ed v&nbsp;p\u0159esn\u011b ur\u010denou dobu, proto\u017ee pr\u00e1v\u011b na\u010dasov\u00e1n\u00ed ovliv\u0148uje kvalitu oleje. V&nbsp;praxi to \u010dasto funguje tak, \u017ee drobn\u00ed producenti se sna\u017e\u00ed sklidit co nejv\u00edce za co nejkrat\u0161\u00ed \u010das, p\u0159\u00edpadn\u011b v\u0161echny olivy. A velc\u00ed producenti maj\u00ed olivovn\u00edky rozd\u011blen\u00e9 \u2013 prvn\u00ed prob\u00edh\u00e1 sklize\u0148 oliv, ze kter\u00fdch bude vyroben pr\u00e9miov\u00fd olej. U nejkvalitn\u011bj\u0161\u00edch olej\u016f je to v&nbsp;\u0159\u00edjnu. Takto sklizen\u00e9 olivy maj\u00ed sice nejlep\u0161\u00ed kvalitu, ale men\u0161\u00ed ekonomick\u00fd v\u00fdnos. Proto se n\u011bkter\u00e9 plody nech\u00e1vaj\u00ed na sklize\u0148 pozd\u011bj\u0161\u00ed a do jin\u00fdch typ\u016f olivov\u00e9ho oleje.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Oleje panensk\u00e9<\/h2>\n\n\n\n<p>Olivov\u00e9 oleje s&nbsp;vy\u0161\u0161\u00ed kvalitou se obecn\u011b ozna\u010duj\u00ed jako oleje panensk\u00e9, p\u0159edstav\u00edme si je.<\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\">\n<li>Extra panensk\u00fd olivov\u00fd olej (Extra virgin)<\/li>\n<\/ol>\n\n\n\n<p>Olej nejvy\u0161\u0161\u00ed kvality, k&nbsp;jeho\u017e z\u00edsk\u00e1n\u00ed byly pou\u017eity pouze \u0161etrn\u00e9 mechanick\u00e9 postupy. Obsahuje maxim\u00e1ln\u00ed mno\u017estv\u00ed zdrav\u00fdch l\u00e1tek, jako jsou vitam\u00edny a antioxidanty.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Panensk\u00fd olivov\u00fd olej (Virgin)<\/li>\n<\/ul>\n\n\n\n<p>Kvalitn\u00ed olej, kter\u00fd nespl\u0148uje p\u0159\u00edsn\u00e9 parametry pro ozna\u010den\u00ed \u201eextra\u201c. Obvykle b\u00fdv\u00e1 vyu\u017e\u00edv\u00e1n na va\u0159en\u00ed, ale m\u016f\u017eeme se setkat i s&nbsp;jeho p\u0159im\u00edch\u00e1v\u00e1n\u00edm k&nbsp;rafinovan\u00fdm olej\u016fm.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Oby\u010dejn\u00fd panensk\u00fd olivov\u00fd olej<\/li>\n<\/ul>\n\n\n\n<p>Tento typ panensk\u00e9ho oleje m\u00e1 pom\u011brn\u011b volnou kyselost. Ta je u olivov\u00fdch olej\u016f d\u016fle\u017eit\u00fdm ukazatelem kvality a v\u011bt\u0161inou b\u00fdv\u00e1 p\u0159esn\u011b stanovena, oby\u010dejn\u00fd panensk\u00fd olej m\u016f\u017ee m\u00edt ov\u0161em \u0161irok\u00e9 rozp\u011bt\u00ed 0,8 \u2013 3,3 % (nej\u010dast\u011bji ale okolo 2 %). Kyselost se u olej\u016f uv\u00e1d\u00ed v&nbsp;procentech a vyjad\u0159uje maxim\u00e1ln\u00ed pod\u00edl mastn\u00fdch kyselin v&nbsp;n\u011bm obsa\u017een\u00fdch. M\u016f\u017eeme tedy jednodu\u0161e \u0159\u00edct, \u017ee ni\u017e\u0161\u00ed hodnota odpov\u00edd\u00e1 vy\u0161\u0161\u00ed kvalit\u011b. Olivov\u00e9 oleje s&nbsp;vysokou kyselost\u00ed mohou b\u00fdt vyroben\u00e9 z&nbsp;nekvalitn\u00edch oliv.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Lampantov\u00fd olej<\/li>\n<\/ul>\n\n\n\n<p>Jinak tak\u00e9 jen lampante. Jedn\u00e1 se o p\u0159\u00edrodn\u00ed olej nevhodn\u00fd ke konzumaci, nap\u0159\u00edklad zoxidovan\u00fd nebo zka\u017een\u00fd. K&nbsp;tomu doch\u00e1z\u00ed v\u011bt\u0161inou \u0161patn\u00fdm zach\u00e1zen\u00edm a skladov\u00e1n\u00edm, i kdy\u017e olivy mohly b\u00fdt sklizen\u00e9 s&nbsp;\u00famyslem v\u00fdroby oleje extra panensk\u00e9ho.<\/p>\n\n\n\n<p>Lampantov\u00e9 oleje v&nbsp;minulosti nach\u00e1zely vyu\u017eit\u00ed jako n\u00e1pln\u011b do lamp, ale nyn\u00ed je ji\u017e dok\u00e1\u017eeme znovu zpracovat.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Oleje rafinovan\u00e9<\/h2>\n\n\n\n<p>Rafinace je postup, p\u0159i kter\u00e9m se vstupn\u00ed surovina zbavuje zbytk\u016f ne\u010distot, sacharid\u016f, vody i jin\u00fdch doprovodn\u00fdch l\u00e1tek, nap\u0159\u00edklad stop pesticid\u016f. Proces vyu\u017e\u00edv\u00e1 \u0159adu chemick\u00fdch a teplotn\u00edch \u00faprav. Pr\u00e1v\u011b vysok\u00e1 teplota (nad 180 \u00b0C) je mu \u010dasto vyt\u00fdk\u00e1na. Rafinac\u00ed proch\u00e1z\u00ed i tzv. lampante, kter\u00fd je pak d\u00edky n\u00ed vhodn\u00fd ke konzumaci.<\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\">\n<li>Olivov\u00fd olej<\/li>\n<\/ol>\n\n\n\n<p>Sm\u011bs panensk\u00e9ho (v\u011bt\u0161inou jen p\u00e1r procent) a rafinovan\u00e9ho olivov\u00e9ho oleje. Tento typ je bez chuti, proto se pou\u017e\u00edv\u00e1 p\u0159ev\u00e1\u017en\u011b na va\u0159en\u00ed nebo do dresink\u016f a sal\u00e1t\u016f, kde typickou chu\u0165 kvalitn\u011bj\u0161\u00edch olivov\u00fdch olej\u016f nevy\u017eadujeme.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Olivov\u00fd olej z&nbsp;pokrutin<\/li>\n<\/ul>\n\n\n\n<p>Tak\u00e9 ho ozna\u010dujeme jako pomaci. Je nejm\u00e9n\u011b kvalitn\u00ed, z\u00edsk\u00e1v\u00e1 se pomoc\u00ed chemik\u00e1li\u00ed z&nbsp;hmoty, kter\u00e1 zbyla po mechanick\u00e9m lisov\u00e1n\u00ed. Tak\u00e9 se p\u0159id\u00e1v\u00e1 do sm\u011bs\u00ed.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Po kter\u00e9m tedy s\u00e1hnout?<\/h2>\n\n\n\n<p>Pokud v\u00e1m z\u00e1le\u017e\u00ed na kvalit\u011b, existuje n\u011bkolik z\u00e1sad, kter\u00e9 je t\u0159eba p\u0159i v\u00fdb\u011bru olivov\u00e9ho oleje dodr\u017eovat.<\/p>\n\n\n\n<p>Kupujte v\u017edy jen olej v tmav\u00e9 lahvi, sv\u011btlo m\u016f\u017ee zp\u016fsobovat po\u0161kozen\u00ed. Alternativou jsou r\u016fzn\u00e9 plechov\u00e9 n\u00e1dobky, ale rozhodn\u011b ne plast.<\/p>\n\n\n\n<p>Dal\u0161\u00edm ukazatelem kvality je kyselost (acidita). Nejlep\u0161\u00ed olivov\u00e9 oleje ji maj\u00ed do 0,2 %.<\/p>\n\n\n\n<p>Pozor si tak\u00e9 d\u00e1vejte na p\u016fvod samotn\u00fdch oliv. N\u011bkte\u0159\u00ed v\u00fdrobci uv\u00e1d\u011bj\u00ed nap\u0159\u00edklad: \u201eSm\u011bs olivov\u00fdch olej\u016f poch\u00e1zej\u00edc\u00edch z&nbsp;EU\u201c, to moc d\u016fv\u011bryhodn\u011b nep\u016fsob\u00ed. Nav\u00edc to prozrazuje, \u017ee si kupujete olej, kter\u00fd m\u016f\u017ee b\u00fdt sm\u011bs\u00ed olej\u016f r\u016fzn\u00e9 kvality i zpracov\u00e1n\u00ed. Plat\u00ed, \u017ee \u010d\u00edm konkr\u00e9tn\u011bji je uveden p\u016fvod plod\u016f, t\u00edm l\u00e9pe.<\/p>\n\n\n\n<p class=\"has-text-align-right\">\u00a9 Ad\u00e9la \u010cern\u00e1, OilStop<br>\u00a9 Foto: Pixabay<\/p>","protected":false},"excerpt":{"rendered":"<p>je typick\u00e1 sou\u010d\u00e1st st\u0159edomo\u0159sk\u00e9 kuchyn\u011b a zdrav\u00fdm a chutn\u00fdm dopl\u0148kem s&nbsp;pom\u011brn\u011b \u0161irok\u00fdm vyu\u017eit\u00edm. Olivov\u00fd olej pou\u017e\u00edv\u00e1me nejen v&nbsp;sal\u00e1tech. Ur\u010dit\u011b jste si ale v\u0161imli, \u017ee je ho v&nbsp;na\u0161ich obchodech k&nbsp;dost\u00e1n\u00ed hned n\u011bkolik druh\u016f. V\u011bd\u011bli jste, \u010d\u00edm se od sebe jednotliv\u00e9 typy li\u0161\u00ed? Nen\u00ed to v\u016fbec slo\u017eit\u00e9. Sklize\u0148 Jeden z&nbsp;nejobl\u00edben\u011bj\u0161\u00edch olej\u016f se vyr\u00e1b\u00ed ji\u017e n\u011bkolik tis\u00edcilet\u00ed. Olivovn\u00edky&hellip;&nbsp;<a href=\"https:\/\/www.oilstop.cz\/en\/olivovy-olej\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Olivov\u00fd olej<\/span><\/a><\/p>","protected":false},"author":3,"featured_media":3467,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[1,13],"tags":[],"class_list":["post-3466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aktuality","category-ostatni"],"_links":{"self":[{"href":"https:\/\/www.oilstop.cz\/en\/wp-json\/wp\/v2\/posts\/3466","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oilstop.cz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oilstop.cz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oilstop.cz\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oilstop.cz\/en\/wp-json\/wp\/v2\/comments?post=3466"}],"version-history":[{"count":3,"href":"https:\/\/www.oilstop.cz\/en\/wp-json\/wp\/v2\/posts\/3466\/revisions"}],"predecessor-version":[{"id":3489,"href":"https:\/\/www.oilstop.cz\/en\/wp-json\/wp\/v2\/posts\/3466\/revisions\/3489"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oilstop.cz\/en\/wp-json\/wp\/v2\/media\/3467"}],"wp:attachment":[{"href":"https:\/\/www.oilstop.cz\/en\/wp-json\/wp\/v2\/media?parent=3466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oilstop.cz\/en\/wp-json\/wp\/v2\/categories?post=3466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oilstop.cz\/en\/wp-json\/wp\/v2\/tags?post=3466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}