Even though olive oil has been around since the dawn of time, myths still abound about this popular cooking oil. Let’s bust some of those myths so it’s easier to choose the right olive oil from the vast array on the grocer’s shelf.
You Can’t Cook with Olive Oil
Yes, you can. Olive oil does have a low smoke point and will begin to break down after it reaches 450 degrees, but that’s hotter than a typical deep fryer. Heat does not impact the healthy properties at all, and as long as cooking temperature is low, the heat will not change the flavor of the olive oil. Use the less expensive olive oils for cooking and save the pricey imports in fancy bottles to drizzle on salads and other foods.
The First Cold Pressing Produces the Healthiest Olive Oil
Any true extra virgin olive oil will come from the first, unheated pressing, so all EVOO’s are equal in health benefits in that regard. A better way to judge the olive oil’s nutritional value is by looking at the harvest date printed on the bottle. The fresher the olive oil, the richer it will be in antioxidants and other health benefiting substances (which lower cholesterol, improve digestion and help prevent heart disease). And since light degrades the olive oil, the oil offering the most health benefits will be sold in opaque containers, not clear glass. Keep olive oil stored in a dark cupboard or in the refrigerator and discard any unused oil after one year.
Light Olive Contains Fewer Calories
The term ‘light olive oil’ is a misnomer. Our society tends to think if something is labeled as ‘light’ it has fewer calories than it’s counterpart. That does not hold true for olive oil. Olive labeled as ‘light’ is a reference to the flavor and aroma of the oil, not the caloric content. Light olive oil has a milder flavor and less intense flavor, but it also contains less antioxidants and other healthy substance than it’s counterpart, extra virgin olive oil. The fat content and calories are the same between the two: one tablespoon of olive oil contains 120 calories and 14 grams of fat. Any variety of olive oil is still fat, and no less fattening than any other cooking oil on the market, but olive oil does offer fats that are heart healthy.