There’s a lot of information out there about the qualities and standards of extra virgin olive oil.
But how much of what’s out there about extra virgin olive oil is actually true?
With years of experience and training in the field of extra virgin olive oil quality and standards, we’re here to tell you the truth.
Six Myths of EVOO: Busted
Here we bust six myths about what extra virgin olive oil is and share the truth about what it can do for you and your cooking.
Myth: You can’t cook in high heat with extra virgin olive oil
Truth: Use extra virgin olive oil often in cooking
Using extra virgin olive oil in all your recipes is a great way to cook healthier and add nutritional value to your meals. It is important to keep any eye on any oil in a sauté pan or stovetop, as olive oil at a high heat may be more susceptible to burning.
You can using extra virgin olive oil in all your cooking methods like sautés, marinades, sauces, roasting and many more.
Myth: All oil labeled as “extra virgin” is extra virgin
Truth: Some extra virgin olive oil doesn't meet quality standards
Just because a label reads that an oil is "extra virgin" doesn’t mean that the quality and health benefits of the oil is consistent with all extra virgin olive oils.
In fact, research has shown that a high percentage of extra virgin olive oil you find on grocery store shelves doesn’t actually meets the quality standards of what olive oil experts would deem as extra virgin.
When you opt to buy olive oil without observing its process, source, or ingredients, you may be missing out on high quality with important health benefits found in a true extra virgin olive oil.
Myth: Storing extra virgin olive oil in the fridge will tell you if it’s the real deal
Truth: Refrigeration doesn’t help extra virgin olive oil
Don’t store your high-quality extra virgin olive oil next to your mustard or mayo in the refrigerator. In fact, sticking your oil in the fridge will actually make the olive oil solidify and form crystals as it is stored in the fridge.
Once you take it out and bring it back to room temperature, the oil will return to its original state. However, the water crystals add moisture and degrades the oil. To determine extra virgin olive oil authenticity, pay attention to other valid measures such as flavor.
Instead of the fridge, store your EVOO in a cool, dark place such as your pantry. Keep it away from light and heat in storage.
Myth: Olive oil improves flavor and quality as it ages
Truth: Olive oil starts to lose flavor after 12 months
A key factor in the quality of an extra virgin olive oil is the freshness of the oil. Olive oil is not like wine in that it improves as it ages. In fact, extra virgin olive oil loses its quality as more time passes.
Not only does the fresh taste leave after a period of time, the nutritional qualities also decrease after one year. Unlike balsamic vinegar, extra virgin olive oil does have a shelf life.
At Fustini’s, we’re intentional about preserving that fresh taste. We bottle in-store to maximize that freshness. We also get the freshest selection of oil every six months.
Myth: Olive oil should taste just like table olives
Truth: Olive oil olives are different than table olives
The raw, right-off-the-tree olive has a bitter taste that isn’t intended to be consumed as is. Instead, olives are made into either olive oil or table olives.
Table olives, on the other hand, are cured and prepared in a method different than the pressing that olive oil takes. About 90% of the olives produced in the world is used to make olive oil. The rest of the crop is kept for table olives, typically of the green or black varieties that can be used in a multitude of ways. Table olives are also fermented, which makes table olives and olives in olive oil taste different.
Myth: The color of the oil is related to the quality
Truth: The color is not a judge of quality
The color of the olive oil has more to do with the type of olive rather than the freshness and quality of the oil.
The color of an olive oil can range from dark green to yellow to brown, all based on the variety of olive and the time of harvesting. As olives are green when they are young, the harvest time plays a role in its color.
Don’t Be Fooled with Old Oil News
When looking for high-quality extra virgin olive oil, don't be fooled by marketing campaigns that claim it's the real deal. Rest assured with Fustini's Oils & Vinegars as we provide the highest quality SELECT extra virgin olive oils and flavor-infused olive oils. With these truths in mind, you can use and celebrate extra virgin olive oil and all the wonderful things it brings to your health and tastebuds.