Extra Virgin Olive Oil is a precious food because of its nutritional properties, and the taste it gives to our dishes: but, after all, do we know it well? Here are 10 false myths to debunk about it…

Colour determines quality.

The colour of the oil is given by several factors: the cultivar, the type of soil, the period of olive harvest… It may vary from light yellow to intense green. Those responsible for the colour of the oil are two natural pigments present at the same time: the chlorophylls (which give the oil the green colour) and the carotenes (which give the oil the yellow-orange hues).

It is not easy to digest.

The presence of oleic acid stimulates the contraction of the gall bladder and the release of bile acids that aid digestion. So the Extra virgin Olive Oil is very digestible.

It’s better to keep it in transparent bottles or in oil dispenser.

To preserve EVO oil at its best, it must be stored in stainless steel can or in dark glass bottles, to protect it from light, which deteriorates its quality.

The spiciness is a flaw.

The spiciness is something that can be appreciated when the oil is used raw, and it is due to the high polyphenolic charge present in extra virgin olive oil. These polyphenols have antioxidant properties and protect against cardiovascular diseases. Over time, the tingling is reduced, but the oil will always maintain its excellent organoleptic properties.

If the EVO oil is bitter is defective.

The bitter of an Extra virgin olive oil l is given by the phenolic compounds present in the oil, which bring a high nutritional value and allow it to be preserved for a long time. The phenolic compounds are just antioxidants that protect the oil also from the oxidation process. Moreover, the bitterness is also given by the type of olive we are going to use in the milling process and its ripeness.

The conservation environment is not essential.

Extra virgin olive oil should be stored in a cool, dry place, away from sources of heat and direct light from both the sun and very hot lamps. In this way, all the organoleptic characteristics of the product can be kept unaltered.

Making it age a few months increases the quality.

Extra virgin olive oil should be consumed within 18 months of bottling. As a matter of fact, over time the nutritional properties of the oil, especially the beneficial antioxidants and polyphenols, decay.

The EVO oil is better unfiltered.

Unfiltered Extra Virgin Olive oil is undoubtedly genuine, but the presence of particles reduces its storage time and is a threat to its integrity. The fermentation of the particles turns into sludge, that is rotten olive pulp.

It is not suitable to fry because it is heavier.

The hydrogenated acids of extra virgin olive oil are more stable than those of seed oil, and its smoke point is 210°. Since the ideal temperature for frying is 170°/180°, extra virgin olive oil does not burn during cooking and, therefore, is the most suitable.

The old one is better because less strong.

The ageing of the oil alters its nutritional properties, so if you do not appreciate an EVO oil with a strong taste, it is better to choose one by a more delicate cultivar.