Common EVOO Myths

Myth-Busting: The Truth About Extra Virgin Olive Oil

Extra Virgin Olive Oil (EVOO) has become a staple in kitchens worldwide, prized for its flavor, versatility, and health benefits. But with popularity comes misconceptions. Let’s debunk some common myths about EVOO and uncover the truths that make it a kitchen essential.

Myth #1: You Can’t Cook with EVOO

Reality: Not only can you cook with EVOO, but it’s also an excellent choice. Typically EVOOs have a smoke point of around 375–405°F (190–207°C), sufficient for most cooking methods like sautéing, roasting, and even frying. Its rich polyphenol content and monounsaturated fats make it more stable than many other oils when heated​​. Additionally, cooking with EVOO can enhance its bioactive benefits, releasing antioxidants that support health​​.

Myth #2: Greener EVOO Is Always Better

Reality: The color of EVOO depends on the olive variety and processing, not necessarily its quality​​. Green EVOO typically indicates unripe olives, often yielding bold, peppery oils with high polyphenols, while golden-hued EVOO comes from riper olives, offering a mellower flavor profile. Quality is better assessed by its aroma, flavor, and freshness rather than color​.

Myth #3: Unfiltered EVOO Is Superior

Reality: Unfiltered EVOO might appear rustic and pure, but it can deteriorate faster due to the presence of moisture and sediment. These elements can lead to spoilage, including fermentation and rancidity​​. Properly filtered EVOO offers clarity, stability, and an extended shelf life without compromising flavor​​.

Myth #4: High Acidity Means Bad EVOO

Reality: Chemical acidity, measured as free fatty acid (FFA), is not something consumers can taste. Sensory attributes like bitterness, pungency, and fruitiness determine EVOO quality. Acidity is more about the quality of the olives and the extraction process, with lower FFA levels reflecting better care​​.

Myth #5: You Should Only Use EVOO for Dressing or Dipping

Reality: While EVOO shines in dressings and dips, its versatility goes far beyond that. It can be used for baking, grilling, and even as a finishing touch for soups and desserts​. Pairing the right EVOO intensity with your dish enhances flavor—mild for baking, medium for pastas, and robust for hearty meats​.

Myth #6: More Expensive EVOO Is Always Better

Reality: Price can indicate quality, but it’s not a guarantee. High-quality EVOO can be affordable, especially when sourced directly from producers or trusted brands. Always look for freshness, certifications (like PDO or PGI), and sensory evaluations over price tags alone​​.

Myth #7: EVOO Doesn’t Go Bad

Reality: EVOO is a natural product and will oxidize over time, losing its flavor and health benefits. To enjoy it at its best, use it within 18–24 months of harvest. Store it in a cool, dark place in a tightly sealed container to preserve its quality​​

Myth #8: EVOO Is "Cold-Pressed"

Reality: While the term “cold-pressed” is widely used, most modern EVOO isn’t pressed in the traditional sense anymore. Today, oils are typically extracted using centrifugation, not presses​. The “cold” aspect refers to the temperature during extraction, which must stay below 27°C (80.6°F) to preserve the oil’s flavor and health properties​. Though “cold-pressed” evokes a romantic image, what truly matters is the method's adherence to quality standards.