Common Myths, Prejudices, and Realities about Extra Virgin Olive Oil
Our olive oil farm has been producing extra virgin olive oil in Puglia since 1963, a 100% Italian oil with unmistakable sensory characteristics.
Below are some common myths about extra virgin olive oil, along with prejudices and realities.
Olive oil is fattier than seed oil.
False: in fact, all oils contain the same amount of fat (99%) and provide 9 kilocalories per gram. It is true, however, that butter is less caloric than oil because it contains water (but has other disadvantages). Olive oil does not make you gain weight more than seed oil; in fact, being more flavorful and viscous, a smaller amount is enough, allowing for savings and greater palate satisfaction.
Olive oil is heavier and less digestible than other oils.
False: on the contrary, olive oil is the most digestible of all. The negative prejudice likely arises from the fact that olive oil is very aromatic, hence the flavor lingers longer. Olive oil is more digestible due to its high concentration of monounsaturated fatty acids, particularly oleic acid, which is useful for better functioning of liver and biliary functions. A more flavorful oil like olive oil makes food more appetizing and, by stimulating gastric juices, makes them easier to digest. Seed oil is lighter and less flavorful, but that doesn’t make it more digestible.
Dietary oil or light oil does not cause weight gain.
False: dietary oil is an oil enriched with vitamins and other essential components, which are already present and fundamental characteristics of olive oils, whereas light oil is an oil with a less intense color that gives an appearance of lower density; the caloric-energy contribution is identical for all oils (including seed oils) and the assumption that a more “loaded” color corresponds to a heavier and thus less digestible oil is absolutely false.
Olive oil is good for health.
True: olive oil protects the heart and arteries, slows down brain aging, prevents arteriosclerosis, lowers the level of “bad” cholesterol (LDL) and increases “good” cholesterol (HDL), known as the “cleaner of arteries”. Protected by the monounsaturated fatty acids abundant in olive oil, it helps prevent cancer and cell deterioration. Additionally, due to its acidic composition similar to that of breast milk, olive oil has always been recommended during weaning and is beneficial in old age as it aids calcium absorption and mineralization, preventing osteoporosis. The recognition of the best nutritional properties of olive oil compared to animal fats has led to the misconception that all vegetable fats are good for health, resulting in some people substituting margarine for butter believing they are safeguarding their health. Margarine is made by hydrogenating vegetable oils, effectively saturating the double bonds of fatty acids by absorbing hydrogen. Thus, the benefits that vegetable oils provide in preventing cardiovascular diseases, mainly due to the presence of mono and polyunsaturated fatty acids, are completely nullified. Another widespread mistake is the belief that the best course of action to prevent cholesterol increase and generally enjoy good health is to adopt a diet as low in fat as possible: a low-fat diet tends to lower both good and bad cholesterol, leading to an evident imbalance in bodily functions.
Not all oil classified as “olive oil” is of high quality.
True: olive oil is an oil obtained from a blend of refined olive oil and various virgin olive oils excluding lamp oil, whose acidity, expressed as oleic acid, cannot exceed 1.5. High-quality olive oil, however, is the extra virgin oil.
The best extraction method for oil is the traditional pressure process.
False: modern extraction methods such as centrifugation or percolation, if managed properly, can produce oils of better quality than traditional systems.
Virgin oil defined as first cold pressing is a particularly valuable oil.
False: the term first cold pressing simply means that it is a “virgin” oil, but it is still possible for the result of a first pressing to be an oil that does not meet the qualifications to fall within the extra virgin category.
To produce one liter of extra virgin oil, about 5 kg of olives are needed.
True: on average, the oil extracted from olives amounts to 20% by weight, with variations depending on the cultivar, harvest time, productive load, seasonal conditions, extraction method, etc.
The oil’s color determines its quality.
False: the green color with yellowish reflections or less intense ones depends solely on the cultivar, ripeness level, and extraction process. The oil’s color is only an indicator of deterioration in the presence of reddish reflections (the oil has deteriorated because it was not stored away from light).
Italian extra virgin is the best in the world.
True and false: in some regions (Umbria, Tuscany, Puglia, etc.), due to specific cultivars, environment, cultivation techniques, and extraction methods, it is possible to obtain oils that are the “best,” but in the same areas, not adhering to quality production rules can lead to defective oils. In various parts of the world, high-quality oil can also be obtained.
Cold-pressed oil is a particular type.
False: in any case, good processing standards require maintaining the lowest possible temperatures during all phases of the production process (the olive paste working temperature with a traditional system is about 18-22 °C, while with the centrifuge system it is about 25-28°C). However, it is impossible to have an absolutely cold processing, as the mechanical process of crushing itself generates heat; the addition of very hot water can alter the flavor components of the product. If we press “cold” low-quality olives, we may obtain extra virgin olive oil from “cold pressing,” but it will certainly be of poor quality.
PDO oils (Protected Designation of Origin) provide high quality guarantees.
True: PDO oils, a recognition granted by the European Community, are oils produced in specific regions and must comply with a production specification that ensures not only typical characteristics but also very high quality standards. PDO oils can proudly bear this title throughout the territory of the European Community countries. The DOC (Controlled Designation of Origin) recognition, on the other hand, is valid only within national borders.
The quality of olive oil depends solely on the extraction method.
False: the quality of an oil depends on many factors. The most important ones include the environment, the cultivar, the agronomic techniques, the timing and method of harvest, the duration and the conditions of olive storage, the transformation technology, and the oil storage methods. In summary, a prized oil is obtained by properly selecting the cultivation environment and cultivars, preventing pest attacks, harvesting olives at the optimal time (November), picking olives directly from the tree rather than from the ground, placing harvested olives in perforated plastic crates rather than bags, storing them in cool, ventilated areas, milling them within 24-48 hours, and managing extraction systems properly, paying particular attention to hygiene, minimizing contact with oxygen, and controlling temperatures.
The time of olive harvest strongly influences the quality of the oil.
True: harvesting olives at the initial stage of ripening (late October, early November) results in oil with fruitier characteristics, which is more bitter and spicier. Conversely, oil derived from late-harvested olives is less fruity and less bitter. Additionally, oil made from early-harvested olives is richer in antioxidants, which enhance its stability during storage.
After a few months of storage, oil loses its qualitative characteristics.
False: oil is preferably consumed within 12-15 months, as after this period it loses its key organoleptic qualities (color, flavor, aroma, etc.); however, especially if the oil is derived from cultivars with a high polyphenol content, if the harvest was done at the optimal time, and if the storage conditions were appropriate, the oil can maintain high-quality characteristics for up to a year and a half.
The best containers for oil are made of terracotta.
False: the best containers are made of stainless steel. Opaque glass containers (that are not transparent to light) are also excellent. It is preferable for the base of the containers to be narrower than the middle part, as well as the mouth. This reduces the surface area of contact with sediment and air. Containers made from synthetic materials should be avoided because they easily transfer the odor of the synthetic material to the oil.
One kilogram of oil is more than a liter of oil.
True: the specific weight of oil at 15 °C is 0.915-0.919 (kg/m3). Therefore, one liter of oil weighs between 915-919 g.
Olive oil is not suitable for frying.
False: olive oil is one of the best oils for frying, although it is certainly more expensive. In fact, it withstands very high temperatures without burning and therefore without producing toxic compounds. Advertising heavily promotes seed oils that supposedly guarantee “lighter” frying, but this is not supported by reality.
Cloudiness in oil indicates poor quality.
False: in high-quality olive oils (extra virgin and virgin), cloudiness, if the oil has not undergone heavy filtration, is a natural phenomenon that tends to decrease over time. A sediment of fine deposits forms at the bottom of the container, which should be removed by decanting.
Oil that “tingles in the throat” has high acidity.
False: the acidity of oil is not detectable by taste, but can only be determined through specific laboratory analysis. The “tingling” sensation (spiciness) is a positive characteristic of oil typical of young products, as it is associated with the presence of healthy antioxidant compounds (polyphenols and tocopherols), and its intensity depends primarily on the cultivar, the ripening stage, the extraction method, and the storage conditions of the oil. Medicine attributes a fundamental role to these substances in combating cell aging.
VADECUNDUM QUESTION/ANSWER FOR THE CONSUMER ON THE USE OF EXTRA VIRGIN OLIVE OIL – COMMON MYTHS
Dr. Alfredo Marasciulo, Head Panel of the Tasting Committee recognized by MIPAAF and university expert in the sensory evaluation of virgin olive oils, answered some questions, helping us clarify certain aspects of how to choose an excellent extra virgin olive oil and debunk myths about the oil:
- Is it possible to determine the quality of extra virgin olive oil based on the label?
It is essential to have a good understanding beforehand of the chemical and organoleptic characteristics that define what constitutes extra virgin olive oil. Important substances include polyphenols – the ultimate antioxidants and anticancer agents, but the technical explanation of what they are may not be comprehensible to everyone, unless proper training has taken place.
- Let’s talk about flavor. What is the main characteristic of extra virgin olive oil?
Determining whether an oil is good or bad is not an easy process. Oil is essentially the juice of a fresh fruit, from which we should expect a juice with natural aromas and flavors, which do not give a sensation of fermented or dried product. Olives contain polyphenols, antioxidants, and anticancer agents that flow into the oil, bestowing specific virtues. We should not be surprised if the oil tastes slightly bitter and peppery. Ideal oils are balanced, with clear and defined flavors, where the characteristics of bitterness and spiciness guarantee an excellent and unaltered product.
- If the peppery taste is a measure of the quality of the product and its freshness, why do many consumers have an incorrect assessment of such an organoleptic expression?
There are two explanations: the lack of product knowledge and many companies’ choice to cater to consumer tastes, who, lacking specific knowledge, unconsciously prefer an oil that tastes flatter. When faced with “identical” oils, the choice is often to opt for a less expensive product.
- What is the process that transforms a “peppery” oil into one with a “flat” taste?
The difference varies by both the variety and the stage of ripeness of the olives when they are pressed, as well as by the milling system used. Throughout Italy, there are cultivars that, when processed correctly, present a quantity of antioxidants such that the oil possesses characteristics of bitterness and spiciness. In many regions of Italy, there is a habit of reducing the amount of polyphenols to offer consumers a product with a milder taste. Antioxidants wage a war against the oxygen in the air. Over time, the antioxidants decrease, gradually dulling the peppery flavor. Many companies seek less fresh oils to satisfy the uninformed consumer, unaccustomed to “natural” flavors.
- What is the consequence of this strategy?
The use of a product not adequately transformed, compromising quality, and a lack of distinction among products leads the consumer to prefer a cheaper oil.
- Let’s debunk a common myth?
It happens that consumers buy freshly produced oil and let it age, consuming it months later. It’s like buying fresh bread only to eat it after two or three days when it is stale. It is the same mindset of those who do not prefer pure extra virgin oil, with a peppery taste, associating this characteristic with high acidity. Two elements that are completely unassociated with each other.
- What do you hope for the future?
I would like there to be greater awareness of the characteristics of the product in order to enhance it. It is very difficult to understand the importance of something one lacks knowledge of. More education and information are needed.
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