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pa zato sto se gubi sve dobro i nje.....ako vec przis przi na suncokretovon ulju...maslinovo vonja
When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying