3 Myths about olive oil

Light versions have fewer calories

Light refers to the lighter taste and bright color of the oil, which is often pale and mild, resulting from more processed and deodorized oil content.

Fresh and healthy extra virgin olive oil tastes bitter, fruity, and peppery and contains no more than 0.8 percent free acidity. While most extra virgin olive oils have a better taste, cold-pressed, and pure with no extra processing involved [olive oil], taste even better.

Light versions are usually ultra-refined and contain the same amount of fat and calories as other olive oils. Extra virgin olive oil is considered the healthiest, with the most antioxidants and no chemical treatments.

Seed oils are the best choice for frying

It has been widely believed for many years, that seed oil is lighter, and therefore more suitable for frying than olive oil, resulting in better absorption of fat.

As a matter of fact, seed oils are less resistant to frying and by no means as nutritious as olive oil while having the same calories content. Cheaper price and false advertising, increased seed oils popularity as a result.

High in vitamin E and monosaturated fat content, olive oil is the only option for frying, due to its heat-resistant properties. Virgin olive oil is suitable for cooking of up to 3 times, as long as its temperature does not exceed 220^oC!

Any container is suitable for storing olive oil

While many of us pay attention to the color and fancy packaging of olive oils that adorn our kitchen counter, little do we care about the external conditions, such as lighting and temperature of the place.

The 3 main factors of olive oil’s deterioration are Heat, Oxygen and Light.

External light and high temperatures make olive oil go rancid.

During the production phase, factories use thermometers and cooling techniques to be able to maintain minimum heat and produce genuine extra virgin olive oil.

Oxidation, which is due to the presence of oxygen in the air, is virtually inevitable.

Therefore, while virgin olive oil is considered to be resistant to oxidative degradation due to a low content of saturated fatty acids, a high monounsaturated-to-polyunsaturated fatty acid ratio, and the presence of natural antioxidant minor components, it is important to store it in a sealed container and replace it with a fresh one as soon as the expiration date indicates.

After every use of your precious extra virgin olive oil, make sure you store it in a dark pantry, away from light, in a tightly sealed translucent or even better opaque container.