For centuries, olive oil has been used in cooking, beauty routines, and remedies for various ailments. As one of the healthiest oils available, it’s rich in monounsaturated fats and antioxidants, which makes it an excellent addition to your diet.
Despite its many benefits, many misconceptions surround olive oil, which has led to confusion and frustration for many. In this article, we will explore five of the most common misconceptions about olive oil to help you navigate this versatile and healthy ingredient better.
1. All olive oils are created equal
One of the most common misconceptions surrounding olive oil is that all varieties are created equal. However, this couldn’t be further from the truth.
Olive oil can vary in quality, taste, and nutrition profile, depending on factors such as the region, harvest season, and processing method.
The two most common types of olive oil are extra-virgin and refined olive oil.
Extra-virgin olive oil is considered the highest quality and is made from pure, cold-pressed olives, while refined olive oil undergoes chemical refinement, which can reduce its health benefits. Additionally, some varying qualities of extra-virgin olive oil depend on the age of the oil, the acidity levels, and the storage conditions.
Therefore, it is essential to read the label and choose high-quality, extra-virgin olive oil to enjoy its numerous benefits fully.
2. Olive oil can’t be used for high-heat cooking
Another popular misconception around olive oil is that it can’t be used for high-heat cooking methods such as frying and sautéing.
Although olive oil has a low smoke point compared to some other oils, such as canola oil, it is still perfectly safe for cooking at high temperatures.
It’s worth noting that different types of olive oil have varying smoke points, with extra-virgin olive oil having a lower smoke point than refined olive oil.
However, extra-virgin olive oil has a unique flavor and is best used raw, such as in salad dressings and dipping sauces. On the other hand, refined olive oil is better suited for cooking, thanks to its more neutral flavor and higher smoke point.
3. Olive oil can’t be stored for long periods
A common misconception about olive oil is that it should be used within a few months and promptly discarded.
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While it’s true that olive oil can go rancid over time, it is also relatively stable and can be stored for more extended periods if kept in optimal conditions.
The best way to store olive oil is in a dark, cool place, such as a pantry or cellar. It’s also advisable to store it in a dark glass bottle, as this helps protect it from light, which can speed up the oxidation process.
Additionally, olive oil with higher acidity levels has a shorter shelf life than those with lower acidity levels; therefore, it’s best to use the oil within six months to ensure maximum freshness.
4. Olive oil is not suitable for people with high cholesterol
Another common misconception about olive oil is that it’s not suitable for people with high cholesterol levels. However, research has shown that consuming olive oil can help promote healthier cholesterol levels.
A study published in the Journal of Nutrition found that the consumption of extra-virgin olive oil can increase high-density lipoprotein cholesterol, which is commonly known as ‘good’ cholesterol.
Additionally, several other studies have linked olive oil to reduced levels of low-density lipoprotein cholesterol, which is commonly known as ‘bad’ cholesterol. Therefore, incorporating olive oil into your diet can have numerous benefits, even if you’re managing high cholesterol levels.
5. All olive oil is made from olives
One of the most unusual misconceptions surrounding olive oil is that all varieties are made solely from olives.
Although olive oil is primarily made from olives, some low-quality or counterfeit olive oils may contain different types of oils, such as vegetable oil or canola oil.
To ensure that you’re getting the right quality and type of olive oil, it’s essential to read the label and check for a few critical details.
Look for the term ‘extra-virgin,’ which indicates the highest quality, and choose bottles that state the sour ‘cold-pressed’ or ‘first-pressed.’ Additionally, check the country of origin, as olive oil from Italy and Greece tends to be of higher quality than other countries.
Conclusion
In conclusion, many misconceptions surround olive oil, which can lead to confusion and frustration among those who use it.
It’s essential to understand that not all olive oils are created equal and to choose the right type of oil for specific uses and recipes. Whether you’re cooking or incorporating olive oil into your diet, high-quality extra-virgin olive oil is the best option for maximum health benefits. By debunking these misconceptions, you can appreciate all the fantastic benefits of olive oil.
