Misconception 1: The purest olive oil is “Pure Olive Oil”

Misconception Rate: 77.8%

Many people believe that “pure olive oil” means “highest purity” or “best quality.” However, the highest quality olive oil is actually Extra Virgin Olive Oil.

Based on chemical analysis (acid value, peroxide value, UV absorption value, fatty acids, purity, etc.) and sensory evaluation, olive oil quality is divided into nine grades: four types of virgin olive oil and six grades of refined olive oil, and three grades of olive pomace oil.

Among these, all oils classified as virgin olive oil come from olive fruit, and based on this alone, it’s difficult to say which type of virgin olive oil has the highest purity (they are all 100%…).

However, we can further classify virgin olive oil by its acid value. An acid value < 0.8% can be classified as the highest quality “Extra Virgin Olive Oil.”

In terms of quality, pure olive oil is not virgin olive oil; it should be simply “olive oil.” Olive oil is a mixture of refined olive oil and virgin olive oil, with an acid value below 1%. Using refined olive oil means it cannot be considered the purest olive oil.

Misconception 2: “Premium Extra Virgin Olive Oil” is the highest quality extra virgin olive oil

Misconception Rate: 87.3%

Some extra virgin olive oil products have the word “Premium” in their name. This leads people to believe that this oil is the highest quality extra virgin olive oil. However, this is simply a description used by the manufacturer for their product.

What should you look for when buying high-quality extra virgin olive oil?

1. The oil is stored in a light-proof bottle.
2. The impression of hand-picked and carefully produced olives.
3. DOP (Protected Designation of Origin) and IGP (Protected Geographical Indication) certified products.

Furthermore, after the olives are picked, the fatty acids begin to deteriorate. Therefore, you should pay attention to products that are labeled as being pressed within a few hours of harvesting. The sooner the oil is pressed after harvesting, the lower the acidity will be.

Oils imported from IOC (International Olive Council) member countries such as Italy, Spain, and France will follow IOC labeling standards.

Misconception 3: Olive oil color is related to quality

Misconception rate: 70.5%

Don’t have preconceived notions about the flavor of olive oil based on its color. The difference in color comes from the variety of olive fruit and the harvesting period. Greener colors are due to a higher chlorophyll content in the fruit. Color is not related to quality.

Misconception 4: Extra virgin olive oil can only be used in raw or cold dishes

Misconception rate: 44.2%

This is wrong; the fatty acid composition of olive oil is generally resistant to stir-frying and deep-frying.

However, the highest quality extra virgin olive oil contains abundant vitamin E and polyphenols, which are easily destroyed by high-temperature heating.

Therefore, if you want to obtain the full benefits of vitamin E and polyphenols, it is recommended to use this type of oil in raw food or low-temperature cooking.

Misconception 5: Olive oil cannot be used to fry tempura

Misconception rate: 48.4%

Similar to the previous point, heating olive oil is not a problem.

“The temperature for general deep-frying is about 180 degrees Celsius, and the smoke point of olive oil is above 210 degrees Celsius, so olive oil is perfectly fine at frying temperatures.

When oil is heated to its smoke point, it begins to oxidize and its quality deteriorates. Using olive oil with a high smoke point for cooking is reasonable.”

Olive oil, like other oils, is suitable for different cooking methods depending on the temperature.

Misconception 6: Olive oil, like red wine and whiskey, gets better with age.

Misconception rate: 34.5%

This is wrong. No matter the quality of the olive oil, the longer it’s stored, the more likely it is to spoil…

Misconception 7: Extra virgin olive oil is best stored in the refrigerator.

Misconception rate: 47.4%

To maintain the stability of the components in olive oil, please do not put it in the refrigerator. Taking it out and putting it back in the refrigerator repeatedly, causing temperature fluctuations, will accelerate the deterioration of the oil.

During hot summer weather, simply store the oil in a cool, dark place. Ideally, a place with minimal temperature fluctuations is best…

Misconception 8: High-quality extra virgin olive oil has less spiciness and bitterness.

Misconception rate: 78.4%

This is wrong.

The spiciness and bitterness of olive oil come from polyphenols; the stronger the taste, the higher the content, which may be beneficial to health.