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Myths About Olive Oil

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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