We can say with certainty that extra virgin olive oil is the result of cold pressing olives, without the use of chemical solvents, that it contains monounsaturated fats, considered beneficial for cardiovascular health, and that it can be used for cooking, but it is important not to exceed its smoking temperature to avoid its degradation and the production of harmful substances.
However, we often hear about incorrect statements and rumors.
Let's dispel these widespread and incorrect myths about green gold together.
You can't cook (or reheat) with extra virgin olive oil
This is not correct!
It's safe and appropriate to cook with a high-quality extra virgin olive oil , which contains high levels of natural antioxidants. These antioxidants protect the oil, which is naturally stable when heated, making it a very healthy option for cooking (deep-frying, pan-frying, sautéing, baking, etc.).
The idea that extra virgin olive oil is not suitable for frying is also wrong.
In fact, numerous studies attest that extra virgin olive oil has the ability to resist high temperatures, its smoke point (temperature at which the oil begins to produce smoke, the fat molecules undergo an alteration of their structure releasing a toxic substance, acrolein) is around 200° C, higher than others such as: corn (160 °C), sunflower (130 °C) and peanut (180 °C).
Extra virgin olive oil and olive oil have no expiration date.
False!
All oils will degrade over time and should be consumed as fresh as possible. To keep oil fresh , store it in a cool, dark place, away from light and heat, with the lid tightly closed when not in use.
Heating olive oil leads to the production of trans fats
Trans fats are mostly produced through partial hydrogenation in industrial kitchens, which cannot be replicated in a home or commercial kitchen. No trans fats are produced when olive oil is heated for limited periods in a home kitchen.
Cloudy extra virgin olive oil is a sign of rancidity
This statement is incorrect. In fact, cloudiness in an oil can be an indicator of freshness . New oil, which is the freshly pressed 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.
When you cook vegetables with extra virgin olive oil, the vegetables lose antioxidants.
This is not correct.
Recent evidence shows that when cooking with extra virgin olive oil (including frying and sautéing), there is a consequent increase in total phenols (antioxidants) in cooked food (particularly when cooking raw vegetables).
In comparison, when you boil vegetables in water, you have a reduced level of total phenols.
You cannot use extra virgin olive oil when cooking with non-stick pans
Another common myth with no technical evidence to support it.
This information often comes from certain kitchenware manufacturers.
There is no validated scientific evidence to suggest that the fatty acids in olive oil should behave differently from the fatty acids in other oils when using nonstick pans or skillets for that matter. When using a high-quality extra virgin olive oil, the oil's high natural antioxidants, along with its high levels of monounsaturated fats, will prevent the oil from breaking down in the pan and potentially forming volatile compounds.
Green oil is better than yellow oil
False! The color of an oil can vary from green to yellow and is not an indicator of quality, as it is essentially due to a higher or lower chlorophyll content.
A green oil will contain more chlorophyll while a yellow oil will contain more carotenes.
The higher or lower chlorophyll content in an oil is linked to:
- to the cultivar,
- to the extraction method
- to the degree of ripeness of the fruit: a less ripe olive will have a higher chlorophyll content and will therefore produce a greener oil, as the fruit ripens, the chlorophyll degrades and makes room for carotenes, leading to a yellower oil.
Precisely because the colour is not an indicator of the quality of an oil , the glass used by the taster during the sensory analysis is dark, so as not to be influenced by this parameter when expressing his opinion.
Believing that an oil can be acidic
The acidity of an oil cannot be perceived by tasting it, because what we associate with an acidic taste is linked to the pH of foods, and pH is a parameter of aqueous solutions. Oil does not contain water, therefore it has no pH. The acidity of an oil is determined by the quantity of free fatty acids, which are not perceived by our senses.
So what is the consumer referring to when he says that the oil is acidic?
Consumers confuse the spiciness of an oil with its acidity, mistaking a quality of extra virgin olive oil for a defect.
It is important to understand that the spiciness of an oil is an asset as it is due to the presence of beneficial substances that benefit our health and slow down the aging of the oil.
Extra virgin olive oil is difficult to digest.
This is also wrong: extra virgin olive oil is much more digestible than seed oil, butter, margarine, lard, and bacon fat.
This is thanks to oleic acid , abundant in olive oils, which stimulates the work of the gallbladder, promoting the release of bile juices and therefore digestion.
If the oil freezes then it is genuine and of quality
This belief needs to be debunked!
To assess whether an oil is genuine and of high quality, many consumers perform an "ancient test": they leave a glass of oil on the windowsill in winter and observe whether white crystals form, believing that only if this is the case does the oil have any quality.
In reality, the freezing process of oil does not indicate its authenticity or quality, but is a completely natural process called crystallization. This phenomenon depends on the fatty acid composition; some oils crystallize at higher temperatures and others at lower temperatures.
I leave the oil in the fridge: it keeps better that way.
The ideal temperature for storing oil is between 12°C and 22°C .
It is very important that the oil does not freeze because, when thawing, the bonds of the fatty and phenolic substances break.
What does this entail?
First of all, there is a loss of valuable substances, a deterioration in terms of smell and taste, and thawed oil will go rancid much more quickly.
It is also very important not to store oil at temperatures above 22°C, because high temperatures promote oxidative processes that lead to the oil going rancid.
Therefore, do not store oil in the refrigerator, as this may cause the fats in the oil to solidify, making it cloudy and thick. Furthermore, exposure to excessively low temperatures can alter the flavor and aroma of the oil.
We always recommend storing extra virgin olive oil at room temperature, preferably in a dark glass bottle or an opaque can to protect it from light.
