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A Comprehensive Guide on Olive Oil Facts and Myths

Olive oil is an ingredient that can be found in almost every restaurant, and many famous chefs use it in their best dishes. Olive oil can provide taste and give nutritional value to the food that people order. Olive oil has not been widely utilized by customers at home and for the preparation of dishes; the reason for this is that people hear several fallacies about olive oil.

For this reason, let's debunk some of the most widespread misconceptions regarding olive oil. After reading all these common misconceptions about olive oil, we are confident you will decide to incorporate it into your diet. Let's discuss some olive oil facts and myths.

You Can Use Extra Virgin Olive Oil for Cooking

olive oil facts

The most pervasive misconception about extra virgin olive oil is that it cannot be used for cooking, although this is untrue. There are a lot of uses of olive oil in cooking. Therefore, you may and should use it when cooking. Although many people think that an oil's smoke point determines whether or not it is safe to use for cooking, research has revealed that this is untrue.

Rather, an oil's lipid composition and level of antioxidants are better indicators of its stability under heat. Extra virgin olive oil is ideal for all types of home cooking, including deep frying, roasting, sautéing, and baking, since it is high in stable monounsaturated fats and packed with antioxidants.

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The Calorie Content Of "Light" Extra Virgin Olive Oil Is Lower 

Every type of oil contains the same amount of calories, or kilojoules, which is around 681kJ (163 calories) per 20mL tablespoon. Instead, "light" refers to the oil's taste profile and denotes a moderate or delicate flavor rather than a powerful and peppery one. "Light" EVOO's softer taste makes it a great alternative to butter in baking and other recipes where you want a more neutral-tasting oil. Extra light olive oil nutrition provides many health advantages to your body.

Asian-Style Cuisine Does Not Call For The Use Of Extra Virgin Olive Oil

Although extra virgin olive oil is most frequently linked to Mediterranean cooking, it may be used in various cuisines, including Asian-inspired dishes. As previously said, EVOO is appropriate for all home cooking methods, including stir-frying. To avoid overpowering the other flavors in an Asian-style cuisine, selecting a "light" or "delicate" taste variety is a good idea. Extra virgin olive oil acts as anti-inflammatory cooking oil for daily meals.

Extra Virgin Olive Oil Loses Its Health Properties When Heated

olive oil facts

Not all the oil advantages of extra virgin olive oil are destroyed by heating it. Since antioxidants are heat-sensitive, heating any oil will lower its antioxidant concentration. Even after heating, the amount of antioxidants in EVOO will remain greater than in other cooking oils since it has a far higher antioxidant content than most other cooking oils.

Olive Oil That Is Extra Virgin Doesn't Degrade

Extra virgin olive oil (EVOO) may last long if stored properly, but like other cooking oils, it eventually goes rancid. Unopened, a good quality EVOO bottle should last for around 12 months; however, if opened, it is preferable to use it up within six weeks. After six weeks, the oil will still have some taste and health benefits, but it won't go rancid then. Keep your EVOO away from heat, light, and air to keep it fresh. This indicates that it should be kept in an airtight bottle and in a cold, dark location.

Extra Virgin Olive Oil And Pure Olive Oil Are Similar

Extra virgin olive oil and pure olive oil are frequently used interchangeably, leading many consumers to believe they are the same product. Extra virgin olive oil (EVOO) and olive oil (OO) are distinct products even though they are both classified as "olive oils."

The purest kind of olive oil, known as EVOO, is made only from the juice of fresh olives. It is unprocessed, manually pressed, and contains many health-promoting plant components and antioxidants. Refined olive oil, even "pure olive oil," is of poorer quality. Most plant components and antioxidants are lost during refining, making the final oil less nutritious.

The Quantity Of Extra Virgin Olive Oil In Your Diet Should Be Minimal

Contrary to popular belief, eating less fat shouldn't be a part of a person's diet. Extra virgin olive oil constitutes a healthy fat, and studies have shown that ingesting 2-3 TB (25-50 mL) daily yields benefits. There are a lot of benefits of ingesting olive oil in your diet.

Trans Fats Are Produced When Extra Virgin Olive Oil Is Heated

In commercial kitchens, partial hydrogenation is typically used to produce trans fats. Since neither home nor commercial cooking involves this process, heating extra virgin olive oil during cooking does not produce trans fats.

Extra Virgin Olive Oil's Hue Serves As A Gauge Of Its Quality

olive oil facts

The fact that extra virgin olive oil's hue is not a reliable gauge of quality may surprise many people. The hue of extra virgin olive oil (EVOO) can range from yellow to green, contingent upon the type of olive used, the weather, and the fruit's ripeness at harvest. 

When Veggies Are Cooked In Extra Virgin Olive Oil, Their Antioxidant Content Decreases

According to recent research, using extra virgin olive oil for deep-frying and sautéing increases the amount of antioxidants called total phenols in cooked food (especially when cooking raw vegetables). In contrast, total phenols are lower when vegetables are boiled in water.

When Using Non-Stick Cookware, Extra Virgin Olive Oil Cannot Be Used

There is no scientific proof to back up this widespread misconception. Many times, specific cookware manufacturers include this information. There is no verified scientific data to suggest that the fatty acids in olive oil should behave any differently from those in other oils when using non-stick pans, nor any pans for that matter. Using premium extra virgin olive oil will keep the oil from breaking down in the pan and possibly creating volatile chemicals because of its high amounts of natural antioxidants and monounsaturated fat.

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