1. “Olive oil cannot be heated!”

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

It is very common to hear about the smoke point of olive oil. But what is this after all? 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 the 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 may 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 exceeding 230°C, making them more suitable for cooking at high temperatures.

Due to the chemical processes to which they are subjected, 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 quality olive oil being ideal for seasoning foods and cooking at moderate temperatures, while refined olive oils can be suitable for cooking at higher temperatures.

2. “Olive oil comes from olives, so it’s all the same!”

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

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

An example of this is extra virgin olive oil, which is obtained through cold extraction and 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 its fruity and spicy aromas.

Refined olive oils, in turn, are subjected to chemical processes at high temperatures that remove impurities from the oil, giving it a neutral flavor and reducing its nutrients.

The sensorial profile of olive oils is also influenced by seasonal and regional factors, proof that this is a complex food that enriches any meal. And, as with wines (or any food), the sensorial profile of an olive oil is determined, for example, by the weather conditions of that year of production, which is why it is a topic of conversation at the beginning of every the olive oil harvest how was that year and what the quality of the olive oil produced will be like.

3. “The yellower the oil, the better!”

The myth that “the yellower the oil, the better!” It is a wrong idea that disregards the factors that really determine the quality of olive oil. In fact, the color of the olive oil is a factor that is not even considered when carrying out an olive oil tasting (which is why the tasting glasses are not transparent, but blue).

The color of the 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 in no way an indicator of the quality or freshness of the oil.

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

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

Therefore, focusing only on color to evaluate 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 “the crystallization of olive oil 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, generally below 10°C.

This process is similar to what happens with other vegetable oils and in no way indicates that the oil is spoiled or of poor quality.

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

Crystallization is just a physical response to temperature and does not affect the quality of the 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 promote more informed and conscious choices by consumers. By understanding the unique characteristics of olive oil, consumers can take greater advantage of the health benefits that olive oil has, can use it appropriately in cooking and still value it for the excellent product that it is.

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