What you’ve heard about olive oil may be wrong
By now most people are aware of the benefits of olive oil. It is the cornerstone of health. But as it turns out, there is a lot of misinformation out there. So it’s time to set the record straight by breaking down the main myths.
Myth 1: “Pure” olive oil is the best quality
The term “pure” sounds promising. But it simply means that there are no other ingredients or oils in the product. Pure olive oil is actually lower quality than extra virgin, which is considered the healthiest because it has the highest concentration of polyphenols, a natural plant compound in olives that acts as an antioxidant in the body. “Pure” olive oil has fewer polyphenols but still has potential health benefits. It also has a more neutral taste.
Myth 2: “Light” olive oil has less fat and fewer calories
“Light” on food packaging may mean that the product is lower in fat and calories. But in the case of olive oil, the word simply refers to its taste. All olive oils have the same calories and grams of fat per tablespoon. A perk of light olive oil: It tends to be less expensive than other grades.
Myth 3: You can’t cook with extra virgin olive oil.
Some people say that extra virgin olive oil is too delicate to cook with – that it’s best used for dressings and sauces. It’s true that it has a lower smoke point than some cooking oils like canola oil, but it’s stable enough for everyday home cooking.
Keep in mind that extra virgin olive oil tends to have more flavor than other grades of olive oil. So if you’re looking for a neutral flavor, choose light or pure olive oil or one simply labeled “olive oil” (or use another oil like canola).
Myth 4: Cooking destroys the benefits of olive oil
You won’t destroy the benefits of olive oil while heating it. It may lose some of its flavor, but it still contains polyphenols that are naturally present in the oil.
Myth 5: Most olive oils are fake
There are rumors that the olive oil on store shelves is not real and is made with other, cheaper oils.But according to an FDA analysis of extra virgin olive oils, only three of 88 oils tested failed to meet purity standards (and researchers acknowledged that these may have been “false positives”).
Finally, to preserve olive oil you should keep it in a cool and dark place (in a cupboard) and use it within 1-3 months from the moment you open it.
Source www.jenny.gr
