Olive oil myths and facts about olive oil: What you really need to know
There are plenty of stories surrounding olive oil. Which of them are true, and which are just tall tales? Here, we clear up the most common myths about olive oil – so you can impress with your knowledge next time you’re chatting around the kitchen table or at the deli. Ready for a few aha moments? Let’s get started!
1. Myth: Olive oil must not be heated (“not suitable for frying”).
Fact: You can absolutely use high-quality extra virgin olive oil for frying. Its smoke point is around 180–210°C, depending on quality – more than enough for vegetables, meat and the like. The only important thing is not to heat it too much. If it starts smoking in the pan, it’s too hot (this applies to all oils, by the way). For ultra-high-temperature deep-frying, you may prefer to use refined olive oil, but for everything below that, feel free to use good olive oil in the pan. It’s a myth that heated olive oil becomes toxic – this has been scientifically disproven. (Olive oil consists of around 70% stable monounsaturated fatty acids, making it significantly more heat-resistant than some other vegetable oils.)
2. Myth: The greener the olive oil, the better the quality.
Fact: The color of an olive oil says little about its quality from . Top oils are both in intense green and also in golden yellow . The color depends on everything about the olive variety and the ripeness of the fruit. Green harvested olives yield greener oil (more chlorophyll), fully ripe olives rather yellow oil. But: neither one nor the other is “better” – decisive are taste, aroma and analysis values (e.g. acidity), not the shade. So, don't let yourself be dazzled by a fancy color!
3. Myth: Olive oil gets better with time like wine.
Fact: Unfortunately, no – Olive oil is at its best fresh. Unlike good wine, it does not improve with time, but loses its aroma and valuable nutrients over time. A fresh olive oil contains the highest content of antioxidants and polyphenols, but after 1-2 years, these begin to decrease. You should consume olive oil ideally within 12 to 18 months after the harvest. Store it cool and dark, then it will last longer, but don't keep it for special occasions forever – enjoy it while it's fresh!
4. Myth: If olive oil solidifies in the fridge, it is real.
Fact: This alleged “refrigerator-test” is unreliable. Although good olive oil actually becomes cloudy and thick (due to wax and fatty acids crystallizing). But some extra virgin oil can also show this reaction, while in reverse, pure olive oil depending on the variety, may not completely cloud over. In short: You cannot rely on the refrigerator test alone to determine the quality of olive oil. Instead, trust your sense of taste, smell, and natural knowledge of reputable manufacturers.
5. Myth: Cheap olive oil is just as good as expensive oil.
Fact: Price and quality go hand in hand with olive oil often being cheap oils (for a few eurosoften come from mass production. They are harvested late (more quantity, but less aroma), are stored longer or even with inferior oils mixed in. The result: less flavor, lower polyphenol content, sometimes barely at the limit of which can be called “native extra” called. Unfortunately, cases have already been revealed, in which inferior oils were falsely declared and as “extra native” sold were. Such scandals show: It is worth trusting reliable producers and awards to respect. High-quality, more expensive olive oils come mostly from smaller farmers who harvest, carefully process and pay attention to quality – just likeour Istrian MASINO olive oils. You can taste the difference immediately: more intense aromas, more pungency and bitterness (a good sign!) and overall a rounder profile. Naturally there are also affordable oils, which are properly sourced, but still in the mid-range price bracket:Who invests in olive oil invests in pleasure and health.
Conclusion: Don't let myths fool you.Olive oil is a fantastic food, if you choose and use it correctly. With the knowledge of the facts you can choose theright oil in the kitchen and use it without any fear of smoke or false promises. Enjoy the “liquid gold” in full strength – now you know what the matter is! With this knowledge the liquid gold tastes twice asgood – now that you know the facts and the truth! Bon appetit!
