Extra Virgin Olive Oil: Curiosities and Myths to Debunk

Over time, the stereotypes surrounding extra virgin olive oil have become so deeply rooted in the collective imagination that they have turned into myths. False myths, of course. So let’s try to debunk a few of them:

• Extra virgin olive oil should only be used for dressing, not for frying.

A personal choice. But if we really want to be honest, frying with extra virgin olive oil is not so wrong after all, as it ensures lower oxidative deterioration. In addition, the smoke point of EVO oil is 210°C, making it an excellent ally in the kitchen when we consider that the average frying temperature of food is around 180°C.

• Extra virgin olive oil is still a fat, so it is bad for you.

Without going too deeply into the science, despite the countless studies on the antioxidant and anti-inflammatory qualities of extra virgin olive oil, it is important to understand exactly what kind of fats we are talking about. Olive oil contains only between 10% and 15% saturated fatty acids, while the rest, depending on the variety, is made up of oleic acid and other elements — precisely those that help fight cholesterol.

• There is no need to pay too much for extra virgin olive oil.

Then why do we pay more for a good wine? Extra virgin olive oil is the result of a much more complex process than one might think, and those who produce oil know this well. The final cost comes from a careful selection of raw materials, attentive harvesting in the fields, meticulous production procedures in the olive mill, and storage at a controlled temperature. All this is done to guarantee the exceptional quality of EVO oil.

In addition, more attention has recently been paid to packaging, because a product of such superior quality deserves to be presented in beautiful packaging. Something that is not easily found in supermarkets.

• An olive oil tasting is only for industry professionals.

Many people who approach the world of olive oil for the first time do so for work, curiosity, or pure chance. These are people who, until shortly before, were not even aware that every oil has its own aroma, flavour, or perfect pairing with a dish, and did not imagine that the word EVO was the acronym for extra virgin olive oil.

And yet, from simple spectators, they have become true enthusiasts, finally aware that the world of olive oil is not so complicated after all and does not belong to a small elite.

Come and visit us at the farm to enjoy your own extra virgin olive oil tasting experience!

Source: MERCACEI, Oliva Tessen, 2019 issue, “False Myths: False Myths about Extra Virgin Olive Oil (and some clarifications)” by Alfredo Briega Marti.