1. "Olive oil cannot be heated!"

Olive oil, including extra virgin olive oil, can be heated. However, different types of olive oil react differently to heat.

It's very common to hear about the smoke point of olive oil. But what exactly is it? The smoke point of olive oil is the temperature at which the oil begins to decompose and produce visible smoke. At this point, the compounds in the olive oil begin to deteriorate, releasing substances that can alter the flavor and reduce its health benefits.

Extra virgin olive oil has a lower smoke point, approximately 190°C, due to its higher content of volatile compounds and antioxidants, which are sensitive to heat. This means that heating extra virgin olive oil to high temperatures can result in the loss of its nutritional benefits.

On the other hand, refined olive oils, which undergo industrial processes to remove impurities, have a higher smoke point, often above 230°C, making them more suitable for cooking at high temperatures.

Due to the chemical processes they undergo, refined olive oils have fewer beneficial compounds and are less interesting in sensory terms when compared to extra virgin olive oils.

Thus, olive oil can be heated, with extra virgin olive oil being ideal for seasoning food and cooking at moderate temperatures, while refined olive oils may be suitable for cooking at higher temperatures.

2. "Olive oil comes from olives, and therefore it's all the same!"

The flavor of an olive oil is determined by multiple factors, including the methods and location of cultivation, the time and method of extraction, storage, among others.

All olive oils are extracted from the fruit of the olive tree, the olive; however, there is a diversity of choices throughout the cultivation and extraction process that will influence the quality of the olive oil.

An example of this is extra virgin olive oil, which is obtained through cold extraction without the use of any chemical processes (unlike refined olive oil). Extra virgin olive oil is a food that preserves the natural compounds of the olive, its antioxidants, and the fruity and spicy aromas of the olive.

Refined olive oils, in turn, undergo high-temperature chemical processes that remove impurities from the oil, giving it a neutral flavor and reducing its nutrients.

The sensory profile of olive oils is still influenced by seasonal and regional factors, proving that it is a complex food that enriches any meal. And, just as with wines (or any food), the sensory profile of an olive oil is determined, for example, by the meteorological conditions of that production year; therefore, it is a topic of conversation at the beginning of each olive oil harvest how the year went and what the quality of the olive oil produced will be.

3. "The yellower the olive oil, the better!"

The myth that "the yellower the olive oil, the better!" is a misconception that disregards the factors that truly determine olive oil quality. In fact, the color of olive oil is not even considered when conducting an olive oil tasting (which is why tasting glasses are not transparent, but blue).

The color of olive oil, which can vary between shades of green and golden yellow, is influenced by several elements, such as the variety of olive, its degree of ripeness at the time of harvest, and the extraction process.

Color is by no means an indicator of the quality or freshness of olive oil.

For example, olive oils from olives harvested earlier tend to have a green hue due to a higher chlorophyll content, while those from more mature olives may have a yellowish color because of carotenoids.

The quality of olive oil is related to its flavor, aroma, acidity, and freshness, not its color.

Therefore, focusing solely on color to assess the quality of olive oil is a mistake, as the best olive oils are those that provide a balanced combination of flavor and aroma, regardless of their greenish or yellowish color.

4. "The crystallized olive oil is spoiled!"

The myth that "olive oil crystallization means it is of poor quality or spoiled" is completely unfounded.

Olive oil crystallization is a natural phenomenon that occurs when olive oil is exposed to lower temperatures, usually below 10°C.

This process is similar to what happens with other vegetable oils and does not indicate, in any way, that the olive oil is spoiled or of poor quality.

That's because when crystallized olive oil is exposed to room temperature again, it returns to its original liquid state.

Crystallization is simply a physical response to temperature and does not affect the quality of the olive oil; on the contrary, the crystallization of olive oil is a sign that the oil is natural and unadulterated.

In any case, olive oil should be stored in cool, dark places, protected from direct sunlight and heat, so that its quality and flavor are preserved.

Conclusion

We believe that demystifying these myths about olive oil is essential to promoting more informed and conscious choices by consumers. By understanding the unique characteristics of olive oil, consumers can better benefit from its health advantages, use it appropriately in cooking, and appreciate it for the excellent product that it is.