Myth #1: Olive oil is fattening
Not true! Extra virgin olive oil is rich in monounsaturated fats—the “good” fats that can actually support weight management and help you feel fuller for longer.
A quick tip: if a bottle says “Light” or “Extra Light”, it doesn’t mean fewer calories. These terms usually indicate a lighter flavour and lower nutrient content—not a lighter waistline!
Myth #2: You shouldn’t cook with olive oil
The truth? High-quality extra virgin olive oil is surprisingly stable at higher temperatures thanks to its natural polyphenols.
While olive oil has a lower smoke point than some oils, smoke point doesn’t determine stability. In fact, EVOO oxidizes less than almost any other cooking oil—even coconut oil—making it perfect for sautéing, baking, grilling, or frying. Plus, its antioxidants support your body and help combat aging.
Myth #3: The best olive oil comes only from Europe
Europe may be famous for olive oil, but other regions, like Morocco, Australia, USA, Tunisia, produce exceptional oils with potent health benefits.
Some Moroccan olives contain up to 30 times more hydroxytyrosol polyphenols than traditional varieties, offering a powerful boost for your wellbeing. Exploring beyond Europe can introduce you to some truly remarkable oils.
Myth #4: Olive oil improves with age like wine
Olive oil is best enjoyed fresh. Unopened bottles can last up to 2 years from production if stored correctly, but once opened, it’s best to finish within a couple of months.
For optimal flavour and health benefits, consider purchasing smaller bottles that you can use quickly rather than large bottles that may sit on the shelf too long.
Myth #5: Bitter olive oil is bad
Actually, a bitter, peppery, or slightly spicy taste is a sign of high-quality, fresh olives and a rich concentration of antioxidants.
If your EVOO tastes bland or lacks these lively flavours, it could be past its prime—or not truly extra virgin. Embrace the bitterness; it’s a marker of both freshness and health benefits!
