Olive oil is a dietary fat that has many uses, from cooking and enhancing the flavors of your favorite dish to having natural antioxidants and providing several health benefits. While olive oil has been around for centuries, there are many myths and misconceptions that surround this high-flavored culinary ingredient.
At Texana Brands, our olive oil growers, producers, and distributors have put together this blog to help set the record straight. Below you will find answers to five common myths and misconceptions about olive oil.
Table of Contents:
- Myth #1: You Shouldn’t Cook with Extra Virgin Olive Oil
- Myth #2: The Color of Olive Oil Indicates its Quality
- Myth #3: The Cloudier the Olive Oil, The Better
- Myth #4: You Should Always Refrigerate Your Olive Oil
- Myth #5: All Olive Oil is Created Equal
People Also Ask:
What is the truth about olive oil?
One notable fact about olive oil is that it's one of the healthiest dietary fats available. Extra virgin olive oil is packed with monounsaturated fats, which have known benefits for improving heart health and reducing inflammation due to its high natural antioxidants.
Myth #1: You Shouldn’t Cook with Extra Virgin Olive Oil
Perhaps the most common misconception surrounding high-quality olive oils, such as extra virgin olive oil (EVOO), is that you can’t cook with it. This is far from truthful.
Pure and unrefined olive oil, like EVOO, is a perfect product for cooking. This is because extra virgin olive oil contains high levels of natural aromatic compounds that help enhance the flavor of meat, vegetables, fish, and other ingredients.
In general, olive oil also has higher heat resistance, meaning that frying will not alter the product's natural taste, flavor, or composition.
Myth #2: The Color of Olive Oil Indicates its Quality
Contrary to popular belief, the color of the olive oil has nothing to do with its overall quality. However, the color does indicate the variety and ripeness of the olives the oil was derived from. It also shows when the olive oil was produced during the harvesting season and the climate the olives were grown in.
Myth #3: The Cloudier the Olive Oil, The Better
The cloudiness in the oil is caused by the leftover particles of the olives that stuck around after extraction. Generally, cloudy olive oils tend to have a shorter shelf life than clearer products.
Myth #4: You Should Always Refrigerate Your Olive Oil
You can refrigerate your olive oil. However, you should be mindful that frequent thawing of the oil can reduce its shelf life. Our olive oil experts at Texana Brands recommend storing your olive oil in a cool, dark place, such as your kitchen pantry.
Our Texana Brands team also recommends purchasing olive oil products that are packaged in dark bottles. Dark glass bottles help preserve the flavors and overall quality of the oil by keeping light, heat, and oxygen exposure to a minimum.
Myth #5: All Olive Oil is Created Equal
All types of olive oil are not created equal. Olive oil is a product in which quality matters. Extra virgin olive oil is the purest form you can buy, meaning it has not been refined or chemically altered. Because of this, EVOO and infused oils made with EVOO should be the only kind of olive oil you use, especially when cooking.
To better understand olive oil and ensure you’re getting the highest quality possible, do your due diligence. While there is misinformation, it never hurts to do some research.
At Texana Brands, part of our mission to produce the best extra virgin olive oil possible is to educate consumers on olive oil benefits, products, and purchasing. We hope that this blog post has helped debunk any misconceptions you may have read about and answered your questions regarding olive oil.