Olive Oil Myths

You may have heard a great deal about Olive oil and the plethora of health benefits surrounding it. Many within the fitness industry swear by it, as the best option to minimize fat consumption and stay healthy. You now, doing research and taking their word may actually believe you know everything there is to know about the health benefits of Olive Oil; but you may actually hold tightly onto, unproven truths as well as obvious myths and misconceptions regarding this healthy, but quite tasty condiment.
If you really want to know the correct facts regarding this healthy Oil as well as the best way to use it, listed below are 7 of the most common misconceptions about olive oil:

1. LIKE WINE, OLIVE OIL AGES WELL
Olive oils are rich in a component called, oleic acid along with other minor compounds that help to stabilize the oil itself. Sadly however, when olive oil ages, the aroma and its flavor profile rapidly disappears as the time passes. Proper storing of your Olive oil can extend its shelf life, which exceeds up to 2 years. Poor storage of your Olive Oil (exposure to heat, oxygen and excessive light) can also hasten the degradation of its quality.Olive Oil Myths

2. THE COLOR IS RELATIVE TO THE QUALITY
The color of a brand of olive oil has no relation whatsoever to the quality of the oil itself. Olive oil colors can range anywhere from yellow to golden to green. All the color really represents is, the type of conditions the olives grew in, what type of olive the oil came from and also the time the olives were harvested.

3. AVOID OLIVE OIL IN TIN CONTAINERS

Now, storing olive oil dark tinted glass bottles is good, but it is not the only method of storing it. As long as the oil is stored in such a way, light is not affecting it, no oxygen can get in and it not in line with any direct heat then your storage container can be effective enough.

4. HIGH QUALITY OLIVE OIL BECOMES CLOUDY WHEN CHILLED.

Some if not most oils will become cloudy in cold temperatures, some (coconut oil) become solidified after sometime in a cold environment. There is not test that will decide the quality or authenticity of your Olive oil.

5. USE QUALITY OLIVE OIL FOR SALADS & LOWER QUALITY FOR COOKING

This is actually quite incorrect. You see, the better the quality of the oil and the fresher it is, it is better able to handle the higher temperatures of cooking. The Quality is in no way affect by the heat, actually cooking with higher quality oil presents a tastier aspect to your dishes.

6. OLIVE OIL IS COMPLETELY LOW CALORIE
ALL types of olive oil contain the same number of calories and fat percentage. One tablespoon from any brand will be 119 calories and 14 grams of fat. What sets it apart though, is the fact that unlike other cheaper processed oils, it has a very low cholesterol level. When you see light, or extra-light on the its packaging, that is simply in reference to the flavor of the oil. Not its caloric or fat content. It also contains antioxidants that hold quality nutrients that your body can necessarily utilize.

7. ONLY GOOD OLIVE OIL TASTES GOOD

There will be the hard core Oil lovers who would whole-heartedly agree with this, but in truth and fact, olive oil has a natural pungent flavor. To some it requires having an acquired taste. It can be slightly bitter to the taste; some even claim it ‘burns’ the tongue. Something that may not be a comfort to many.

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