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Olive oil is an ingredient that has been the base of many different Mediterranean cooking traditions for centuries.
It’s used for salads, dips, sauces, and marinades, making it a key part of any healthy diet.
Olive Oil is one of the most common oils consumed worldwide and here we will debunk some of the most common myths about EVOO so you can learn more about it!
1-Myths :
Myth 1: EVOO must be gold/ green colored
Colors don't matter!Did you know that EVOO tastings are done with dark glasses so that the color of the oil cannot be seen! Simply, you cannot judge the quality of oil by looking at its color…That brings us to the second myth
Myth 2: Using torch light to verify EVOO quality
Light and viscosity don’t tell the whole story of the olive oil bottle…Using torchlight does not define the quality of EVOO… It is much more important to focus on aroma and taste, which are signals that can distinguish between real, natural oil and adulterated oil.
Myth 3: EVOO cannot be used in cooking or frying
Many of you use sunflower oil or other refined oils for cooking, and this is often due to false beliefs. In fact, extra virgin olive oil has proven itself to be a versatile ingredient. It has survived up to 200 degrees and is used in many cooking recipes and it can even withstand that high heat.This oil is great for making salad dressings, sauces, and dips, and it is also suitable for marinating meat and vegetables, giving the taste a milder flavor that can replace the need for other strong ingredients such as onion or garlic.
Myth 4: EVOO is too strong and has unhealthy fats
The public perception of olive oil has been a little misguided, with many people thinking that extra virgin olive oil is a bad ingredient and can cause health issues.The reality is far from that ; it is not only very healthy but also helps prevent many cardiovascular diseases among others.It is suitable for all uses in order to enjoy its pleasant aroma and flavor and take full advantage of it in cooking.
2-Best practices used by Olyfo :
The three stages of tasting Olyfo’s extra virgin olive oil:
To assess the quality of the produced oil, the product goes through laboratory analyzes and three stages of tasting, which are carried out by a committee consisting of eight to twelve trained tasters for this purpose, led by a general supervisor.
One of the positive sensory qualities present in our Tunisian extra virgin olive oil is the aroma of the fruit, which is the smell of fresh olive fruits that were collected at the right time, intact, uninfected, and that were pressed in appropriate conditions.
And this smell is distinguished by the sense of smell through the back of the nose...
Secondly, the light bitter flavor that is felt in the area of the back of the tongue,
and thirdly, the sharp, pungent taste that is felt in the throat area.
OLYFO Copywriter
