5 olive oil myths it’s time to forget about

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5 olive oil myths it's time to forget about

Think you can’t cook with olive oil? Or that the colour indicates the quality of the oil? You’re wrong on both accounts. It’s about time we debunked some of the biggest olive oil myths out there.


Imported olive oils are better than locally produced olive oils:

Locally-produced olive oils are not only of an exceptionally high quality that shine on the international stage, they are also delivered straight from the source to you. There are no lengthy voyages that require extended storage periods, meaning that you get the freshest olive oil possible. While there are many excellent olive oils produced by other countries, South Africa is lucky to have a thriving and superior olive oil industry all their own, with SA Olive CTC-approved oil being tested by a panel of experienced tasters. This seal ensures that the olive oil is of the best quality.

You cannot cook with olive oil:

This is one of the oldest myths about olive oil that simply isn’t true. The smoking point of extra virgin olive oil is between 200 and 220°C, which is much higher than needed for most cooking styles, including frying. Contrary to popular belief, even when olive oil reaches smoking point,  it won’t become carcinogenic.

The colour indicates the quality:

Olive oil is not a generic product and no two will necessarily be alike. The colour is determined by a variety of factors, including the olive varietal, growing conditions and the country of origin and can range from pale yellow to dark green. The colour may denote many things, but it is not linked to quality in anyway.

Olive oil improves with age:

Unlike wine, olive oil does not improve with age and if you want it to last a while, you need to store it properly. If the oil is treated with carefully, by being stored in a dark place, carefully capped and kept away from heat, it will be good for around 18 – 24 months, but it won’t improve at all despite how well you look after it. Generally, though, the fresher the oil, the better the quality.

Light coloured olive oil is lower in calories:

Olive oils have the same amount of calories, regardless of colour. The upside to choosing olive oil over any other is that it’s rich in qualities known to be beneficial to the human body. It’s high in mono-unsaturated fats, and anti-oxidants, which are both great additions to any diet.

SA Olive is an association representing the interests of the South African olive industry that also ensures exceptional quality oils are made using only local olives through their CTC Seal program. For more information, follow them on Facebook and Instagram.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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