If you cook often, and especially if you are a professional chef, it is likely you know all there is to know about olive oil. But for those of use who browse through the different types of olive oil available for purchase in the supermarket and don’t really know what each one is for, then you might want to read on to find out three things you didn’t know about olive oil but should.
For starters, while most of are aware that olive oil is healthy, many of us are also under the misconception that olive oil loses its healthy properties when it is used in cooking. This may be true for some herbs, vegetables, and other foods, but not so with olive oil. Extra virgin olive oil does not start to lose its healthy properties until it reaches a temperature of 450 degrees Fahrenheit. However, you’ll typically want to use less expensive brands of olive for cooking, as the oil does lose a little flavor when used in cooking.
Another common misconception also regards the healthy properties of olive oil, specifically that extra virgin olive oil marked as the “first cold pressing” will be the healthiest available. The truth is, if it really is extra virgin olive oil, it will always be a first cold pressing. However, the fresher the oil, the healthier it is, and the more antioxidants it contains. Additionally, you might want to purchase olive oil sold in opaque containers, or at least store it in a dark place, as light will degrade the oil over time.
Lastly, there really isn’t such a thing a light olive oil, at least not in the sense many people think. Light olive oil doesn’t mean less fat; it actually means a lighter flavor and aroma. You’ll also miss out on the higher level of antioxidants found in regular extra virgin olive oil.