Extra Virgin Olive Oil Myths

Myth 1: EVOO=first cold press

Oil extracted from fresh, quality olives using a mechanical process is extra virgin olive oil. Nothing else. 

Myth 2: Refined Olive Oil=second press

Refined oil is typically labeled or marketed as light, pure or olive oil and goes through the following process:

  • Degumming
  • Neutralization
  • Bleaching
  • Winterization
  • Deodorazation

Refined olive oil is bland tasting oil, very very low phenol if any left, and almost no nose. 


Myth 3: Light olive oil has less fat and calories

Might be light in flavor, taste and flavor, but has the same amout of fat and calories. Buyer beware. 

Myth 4: Color is an indicator of quality

Not true. It all depends on variety, ripeness, climatic conditions, crush process.

Myth 6: Fridge Test for EVOO

Simply not true. We would not need chemical standards if it worked. 

Myth 7: You Can't Refrigerate EVOO

Yes you can! 

Myth 8: Olive Oil has a low Smoke Point

Hi quality, low acidity extra virgin olive oil has a high smoke point. Low quality, refined olive oil, high acidity has a very low smoke point. Check your numbers, ask about chemistry and taste before you buy. 

Myth 9: Heating Olive Oil Makes Trans Fats

No not at all. Trans fats are made during industrial processing in a factory. Low quality olive oil or refined oils. Know the chemistry of your extra virgin olive oil. Also restaurant oils that are used to fry over and over again have been proven to cause trans fats and free radicals because of the constant high heat and oxidation of the oils. 

Myth 10: Cooking Olive Oil Makes Free Radicals

Oxidation does occur when cooking, but the phenolic content in extra virgin olive oil help combat free radicals. Know the chemistry of your extra virgin olive oils! The higher phenol content the better overall for at home cooking and overall health.