Tag: Olive oil myths

Contrary to a deeply entrenched consumer myth, the color of olive oil is not a definitive indicator of its quality, flavor, or freshness. So what color should high quality olive oil be? The reality is that the hue can vary widely, from deep green to brilliant gold, with both shades potentially representing a top-tier product. Professional tasters deliberately use colored glasses to prevent color bias from influencing their judgment.

According to the International Olive Council, the color of extra virgin olive oil is not a reliable indicator of its quality. While many assume that a deeper, greener hue signifies better oil, the reality is that extra virgin olive oil (EVOO) can range from a vibrant green to a golden yellow depending on several factors, including the olive variety and ripeness at harvest.

A 2018 study in *Acta Scientific Nutritional Health* found that extra virgin olive oil was one of the most stable cooking oils when heated. This helps debunk the long-standing myth about whether does olive oil turn unhealthy when cooked, confirming its safety and stability.

Extra virgin olive oil has been a staple of Mediterranean cooking for centuries, often used for frying. Despite this historical use, a persistent myth suggests that you can't fry with extra virgin olive oil because its low smoke point makes it unstable and unhealthy at high temperatures.

A 2018 Australian study published in *Acta Scientific Nutritional Health* found that extra virgin olive oil was the most stable cooking oil tested under heat, producing the fewest harmful byproducts. This surprising fact challenges the common misconception that it is unhealthy to cook with extra virgin olive oil and that high smoke point oils are superior.

While a widespread misconception has long warned against heating extra virgin olive oil (EVOO), recent scientific research has proven this belief to be false. Studies have repeatedly demonstrated that EVOO is not only safe for cooking but is exceptionally stable under heat compared to many common vegetable oils.

Over 60% of people are unsure about the origins of their cooking oils, leading to common misconceptions. The rumor that olive oil has petroleum is a widespread myth, but the truth is nuanced, depending on the grade of the oil.