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11 Myths About Extra Virgin Olive Oil

Myths About Extra Virgin Olive Oil

1. Myth – Is Cooking With Extra Virgin Olive Oil Carcinogenic?

FACT: Extra virgin olive oil is loaded with antioxidants (other oils do not) so it is quite resistant to oxidation, and the only way it can develop carcinogens is if it is burnt and then consumed. So, NO, cooking with extra virgin olive oil is not carcinogenic at all, unless you burn the oil and then consume it.

2. Myth – The smoke point is too low to fry 

FACT. Good quality extra virgin olive oil has a smoke (burning) point of 400 – 410 degrees Fahrenheit. Typically sautéing (pan-frying) @ 250 degrees, deep frying @ 350 -375 degrees and baking @ 356 decrees are all below the extra virgin smoke point. Thus it’s pretty safe to fry in good quality extra virgin olive oil. Myths About Extra Virgin Olive Oil. The cost and strong flavour of extra virgin olive oil may be the reasons for this myth. 

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3. Myth – Heat diminishes olive oil’s health benefits, so it is best to use extra virgin olive oil “raw” or straight from the bottle.

FACT: Incorrect. Heat does diminish the health benefits as it tends to oxidize the polyphenols. However, this happens over a period of time and by constant exposure to heat. Thus, normal cooking, including pan-frying and baking are totally safe and provide optimum health benefits as the natural antioxidants in olive oil keep it stable during everyday cooking. Fact is that good quality extra virgin olive oil can be reused 2 or 3 times with no loss of antioxidants.

4. Myth – When you cook vegetables with Extra Virgin Olive Oil the vegetables lose antioxidants 

FACT: Incorrect. Recent evidence shows that when cooking with Extra Virgin Olive Oil (including baking and sautéing), there is a resultant increase in total phenols (antioxidants) in the cooked food (particularly when cooking raw vegetables). In comparison, when boiling vegetables in water, there is a reduced level of total phenols.

5. Myth – Extra Virgin Olive Oil/Olive Oil has no expiry date

FACT: False, All natural and unrefined oils will degrade over time. Extra virgin olive oil is best consumed within 18 months of its harvest or bottled date. To keep oil fresh, store it in a cool, dark place with the cap firmly on the bottle when not in use.

6. Myth – olive oil gets better with age

FACT: False. Unlike wine, extra virgin 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 18 months of the harvest date – don’t save it for a special occasion, use it everyday!  

7. Myth – Cloudy Extra Virgin Olive Oil is a sign of rancidity

FACT: False. In fact, cloudiness in an oil can be a sign of freshness. Unfiltered extra virgin olive oil is typically cloudy in appearance. New season oil that is the freshly squeezed juice of an olive can sometimes contain a small amount of natural moisture that will settle over time – just like with any other type of juice.11

8. Myth – You can determine the quality of an Olive Oil by looking at the colour.

FACT: False. The colour of extra virgin olive oil has nothing to do with the quality. The colour is influenced by a variety of factors including the growing conditions, type of olive and the time of harvest. Myths About Extra Virgin Olive Oil. Typically, extra virgin olive oil ranges in colours from pale yellow to dark green – and all of it is good for you.

9. Myths – Extra virgin olive oil, cant be used with Indian cooking?

Fact: Good quality extra virgin olive oil has a unique taste and aroma. This flavorful oil will impart its flavour and aroma to the food which is cooked in it. Depending on whether you like or dislike the flavour of extra virgin olive oil you should make your choice. You can cook any recipe: be it a healthy palak paneer, or breakfast special upma or poha , or an all-time favorite chicken biryani or mutton curry, dosa , or fried indulgences like mathi, samosa, kachoris, pakoras or even achaars..and not to forget shahi tukra or balushahi for those sweet cravings..the list seems endless..

10. Myth – Extra Virgin Olive oil is too expensive?

Fact: It is expensive oil for sure. The actual quantity used is up to 25% lower than your regular cooking oils. This minimizes the increase in cost and also reduces the calorie consumption of the household. When compared to other oils, you use 25% less oil because EVOO gives the food a coating and absorbs less. Also, because of its naturally stable antioxidants, it can be reused 2 to 3 times without losing any health benefits. Considering, its numerous health benefits, the additional cost is well worth it in the long run.

11. Myth – olive oil is fattening?

Fact: Perhaps, the greatest myth about extra virgin olive oil is it is unhealthy or fattening. An essential part of the Mediterranean diet, it is in fact, very healthy and least fattening. Myths About Extra Virgin Olive Oil. Typically the annual consumption of cooking oil in a household will drop by 25% when using olive oil as olive oil creates a protective coating over all foods and cooks properly with negligible absorption thus reducing calorie consumption while providing the numerous health benefits.

So, these were the 11 Myths About Extra Virgin Olive Oil.

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1 Comment

  1. Mohit Chauhan February 15, 2020 Reply

    It was really nice post. thanks for sharing this.

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