5 most common myths about olive oil | Marqt.no

5 most common myths about olive oil

June 07, 2020

Reading time: 1 min

Myth No. 1

"It's not healthy to cook with extra virgin olive oil."

Fact: Olive oil is the safest and most stable oil to use in every style of cooking, even when used at high temperatures. If you want to find out more about olive oil and cooking read this article.

Myth No. 2

"It matters where olive oil comes from." 

Fact: It is wrong to assume that olive oil coming from the Mediterranean is a superior quality guarantee. Everything comes down to the producer and the way he controls olive oil quality. Click to learn more about superior olive oil production.

Myth No. 3

"Olive oil has no expiry date."

Fact: All olive oils will degrade over time. You should buy olive oils from the latest harvest, the fresher the olive oil, the better. A clear indication of the harvest year on the bottle or website or expiration date should be on the label, if it's not, don't buy it. Other indicators that you are buying good olive oil.

Myth No. 4

"Cloudy extra virgin olive oil means oil is bad."

Fact: Just like any type of juice, a small amount of natural sediment is reasonable; it can be a sign of freshness. 

 Myth No. 5

"Dark or green olive oil indicates that it's high quality."

Fact: Unfortunately no, high-quality oils come in all colours and has no relevance to the quality of the olive oil. Olive oil colour comes from the type of olive varietal and how ripe the fruit was when olive oil was produced.

Sources:

- P. DeAndreis, Healthy Compounds in EVOO Still Present After Exposure to Heat, 2020

- Researchers from the Faculty of Pharmacy and Food Sciences of the University of Barcelona, the Physiopathology of Obesity and Nutrition Networking Biomedical Research Centre (CIBERobn) and the University of São Paulo, 2020, Extra olive virgin oil keeps healthy properties when used for cooking, 2020

- J. Lozano-Castellón, A. Vallverdú-Queralt, J. F. Rinaldi de Alvarenga, M. Illán, X. Torrado-Prat, R.M. Lamuela-Raventós, Domestic Sautéing with EVOO: Change in the Phenolic Profile, 2020

- Olive Oil Times, EVOO Colour is important? 2020

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