Myths & Facts About Olive Oil

What are the facts surrounding olive oil and what are the myths? This section attempts to approach the visitor and make him think about some widespread myths around olive oil. Extra Virgin Olive oil is one of the most valuable products of the Mediterranean diet, yet many misconceptions still surround its taste, quality, and use.

At Olive Epitome, we aim to clarify the most common olive oil myths and share reliable facts about extra virgin olive oil – from its bitterness and spiciness, to its acidity, color and storage conditions. The purpose is for the consumer to acquire the necessary knowledge in order to be able to distinguish the quality of olive oil that he chooses for his daily use. Understanding these elements helps consumers recognize what truly defines a high-quality olive oil and make informed choices for healthy and flavorful cooking.

Myth about the acidity of olive oil image

Myth – Acidity is the most important evaluation criterion of an olive oil to qualify as extra virgin

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Myth about finding quality olive oil at the supermarket image

Myth – At the supermarket we can find high quality olive oil

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Myth about olive oil becoming better over time image

Myth – Like wine, olive oil becomes better over time

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Myth about the color of superior olive oil image

Myth – The bright green color is a sign of superior quality olive oil

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Myth about the maintenance of olive oil at the refrigerator

Myth – The maintenance of olive oil in the refrigerator and/or freezer guarantees the avoidance of oxidation

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Myth about the presence of bitter taste in the olive oil image

Myth – The presence of a bitter and/or spicy taste in olive oil is a defect

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Myth about using one type of olive oil in the kitchen image

Myth – The use of one type of extra virgin olive oil in the kitchen is the right choice

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Myth about if we should cook with extra virgin olive oil image

Myth – We should not cook with extra virgin olive oil

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Myths & Facts About Olive Oil

Myth – Acidity is the most important evaluation criterion of an olive oil to qualify as extra virgin

Myth – At the supermarket we can find high quality olive oil

Myth – Like wine, olive oil becomes better over time

Myth – The bright green color is a sign of superior quality olive oil

Myth – The maintenance of olive oil in the refrigerator and/or freezer guarantees the avoidance of oxidation

Myth – The presence of a bitter and/or spicy taste in olive oil is a defect

Myth – The use of one type of extra virgin olive oil in the kitchen is the right choice

Myth – We should not cook with extra virgin olive oil

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Myths & Facts About Olive Oil

Myth – Acidity is the most important evaluation criterion of an olive oil to qualify as extra virgin

Myth – At the supermarket we can find high quality olive oil

Myth – Like wine, olive oil becomes better over time

Myth – The bright green color is a sign of superior quality olive oil

Myth – The maintenance of olive oil in the refrigerator and/or freezer guarantees the avoidance of oxidation

Myth – The presence of a bitter and/or spicy taste in olive oil is a defect

Myth – The use of one type of extra virgin olive oil in the kitchen is the right choice

Myth – We should not cook with extra virgin olive oil

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