Sign up below to recevie all the latest updates & news
Sina blog

Taobao

WeChat

Myth.

Olive oil is not really an oil. When we look at the processes for other cooking oils we notice that there is an enormous difference between those processes and the ones used to produce extra virgin or virgin olive oils. Most cooking oils go through a chemical process and/or refining process under extremely high temperatures. This has nothing in common to the mechanical process by which olive oil is made. Olives are simply pressed and their juice is let out naturally or through separation in a centrifuge. Olive oil is really the juice derived from squeezing olives, just like orange juice is derived from squeezing oranges. The only reason it is referred to as an oil is because of its texture and characteristics as a finished product, not because of the method through which it is produced.

Can I taste acidity?

You cannot taste the acidity level of an olive oil. It is very often that someone who is tasting olive oil will say something like “mmmm I love this oil, I can hardly notice the acidity”. Actually you can NEVER notice the acidity by tasting an olive oil. Like we mention in our label guide, acidity is a chemical characteristic of an olive oil. The only way you can measure acidity is by doing a lab test. Most people who describe their fondness, or lack of, for the acidity of an oil usually are referring to the bitterness or punginess of an olive oil. These are two characteristics which are very common in olive oil. Some oils may be extremely bitter while others are sweet. These flavors are influenced by the characteristics of the olive variety used and are not flaws in an oil, they are positive characteristics.

Extra Light Olive oil has fever calories than extra virgin or virgin olive oil?


This is not true at all. If you were a health conscious person and wanted to look for the best possible alternative in olive oils, extra light would not be your choice. Extra light olive oil, is actually a poor quality olive oil which must go through a chemical process in order to neutralize the negative flavors and aromas. Since this oil already had a poor beginning (it was a poor quality oil either because of poor quality fruit and/or poor extracting and storing conditions) its nutritional value was most likely lower than healthy olive oil. Add on the process of refining and you find yourself with a product inferior in not only taste but also nutritional value.

    

    Comment

    (required)

    (required)


    Time limit is exhausted. Please reload CAPTCHA.