Legends and Myths: 3 Myths About Olive Oil

Today we start a series of articles related to Legends and Myths about the food. Hardly anyone has not heard about popular myth like “Egg yolks are bad for you”. We are researching and finding out Legends and Myths about food, thus helping our readers to eat healthy and nutritious food.

legends and myths about olive oil
Olives on olive tree in autumn. Season nature image

Legends and Myths about olive oil:

1. Bitter means overdue

The bitter taste of olive oil and a slight burning sensation in the mouth is not a sign of falsification or delay. On the contrary, these are signs of real Extra Virgin olive oil, especially for early harvest oils. This shade of taste and the feeling of “clinging to the throat” are given by the phenolic compounds of green olives. If you try olives directly from the tree, they will be very bitter, this taste is transmitted to the oil, it is natural. They are powerful natural antioxidants and are very useful for health. There are oils without phenolic compounds or with a small amount of them, they are positioned as oils with a “fruit taste”.

Regarding the taste and shelf life, the dependence is direct – the fresher the oil, the more bitter it is.

2. Bright color means better quality

Professionals taste olive oil in blue glass bowls precisely in order not to be distracted by the shade. The color does not affect the taste or the useful properties of the oil in any way and depends only on the time of harvest and the variety of olives.

3. Extra Virgin can not be heated

You can fry in high-quality Extra Virgin oil, but your precious useful properties are lost, use it for dishes that are cooked for 3-5 minutes. So the oil will retain its unique taste, and the usual aroma, and benefit. For frying and deep-frying, there is Pomace olive oil – refined pomace oil with the addition of Extra Virgin.

Article source: http://www.olivelineblog.com/

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