Myths About Olive Oil
Olive oil plays an integral role in the Mediterranean diet.
Despite this, it has been troubled by several myths that won’t seem to die. Here are a few-
Myth: When you heat extra virgin olive oil, it loses its health benefits. It should only be used raw.
☑️You can safely cook with extra virgin olive oil. You can heat all forms of olive oil and they retain their many health benefits.
Myth: Heating olive oil leads to the production of trans fats.
☑️Trans fats are mostly produced via partial hydrogenation in industrial kitchens, which cannot be replicated in a domestic or commercial kitchen.
Myth: You can determine the quality of olive oil by looking at the color.
☑️A quality Extra Virgin Olive Oil will vary in color (from pale yellow to dark green) dependent upon which olive varietal is used, the climate, and the time of harvesting.
Myth: Light olive oil has less fat and calories.
☑️Might be light in flavor and taste, but has the same amount of fat and calories.
Myth: Olive oil has no expiration date.
☑️All oils will degrade over time and are best consumed as fresh as possible. To keep your oil fresh, store it in a cool, dark place with the lid firmly on the bottle when not in use.
Myth: You can test the authenticity of extra virgin olive oil, by placing it in the fridge. If it solidifies, it's good quality.
☑️There is no home test. The fridge test is certainly not accurate in any way.
Myth: Olive oil has more calories than other types of oils.
☑️All oils, like avocado, coconut, canola, sunflower, contain the same number of calories per serving.
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