5 Myths about Olive Oil
Is olive oil still good for you if you heat it? Should you keep olive oil for a special occasion? Does light olive oil mean less calories?
You've asked these questions again and again. So we've answered the 5 most common questions (aka myths) we get from our readers in hopes of setting you straight when it comes to extra virgin olive oil.
5 Myths about olive oil
1. the smoke point is too low to fry
Olive oil made up of mostly monounsaturated fat (about 75%) which helps stabilize it and stand up to higher heat. The smoke point of olive oil is 410 °F (210 °C), which is ideal and safe for frying. Extra virgin olive oil
actually has one of the highest smoke points of all ‘non-refined’ cooking oil and is one of the healthiest oils for frying!
2. you can't heat olive oil and keep the health benefits
Heating olive oil does not effect the fat content or nutritional value before the smoke point.
Extra virgin olive oil is packed with antioxidants called polyphenols which work to protect the oil from oxidation. The heat required to raise the temperature of olive oil high enough to fry food cannot change the chemical composition of olive oil. So when you saute, grill or even fry, rest assured you're receiving all of the wonderful vitamins and antioxidants olive oil provides.
Want more information on Olive Oil? View our guide to olive oil here!
3. Color indicates quality
The color of extra virgin olive oil has nothing to do with the quality. The color is influenced by a variety of factors including the growing conditions, type of olive and the time of harvest. Typically, extra virgin olive oil ranges in colors from yellow/green to green - and all of it is good for you!
4. Olive Oil Gets better with age
False. Unlike wine, olive oil does not get better with age. Fresh is best when it comes to olive oil, so be sure your bottle has the latest harvest date or bottle date available. We typically say to use it within 12-18 months of the harvest date - don't save it for a special occasion, use it everyday!
5. All olive oil is created equal
All olive oil is not created equal. Extra virgin should be the only olive oil you use in your kitchen daily. Olive oil, pure olive oil, or light olive oil should never make the cut. These oils have been refined and chemically altered. A small amount of extra virgin olive oil is added to these flavorless oils to add color and flavor. So don't be fooled into thinking you're still getting all the incredible health benefits and fewer calories from a light or pure olive oil, because that's simply not the case.
So there you have it. If you have more questions about olive oil, ask them in the comments below... We want to put these myths to rest!
Click here to read our Guide to Olive Oil
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