Myths about Olive oil busted!
June, 20 2018 22:12
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Myths about Olive oil busted!

By: Shivani Arora

Published on: Fri 28 Jul 2017 01:16 PM

Uttar Pradesh News Portal : Myths about Olive oil busted!

Whether making the heart healthy or regulating sugar levels or bringing with itself vitamins and antioxidants, olive oil is an ideal companion for all who wish to lead a healthy life. Olive oil is a gift of God, especially due to the numerous health benefits it offers. It is a gold standard when it comes to edible oil.
But due to a lack of precise knowledge about this oil, some are reluctant to make it part of their daily lives.So it’s time to debunk some of the myths about this beneficial Mediterranean favourite.

Myth 1:  If olive oil gets cloudy or solidifies in the refrigerator. It is 100 per cent authentic and of high quality.

  • There is no home test to check for olive oil authenticity.
  • Some oils get cloudy in the refrigerator and some don’t.
  • Quality is best checked through taste and smell.
  • In addition, authenticity is best tested in a properly-equipped lab.

Myth 2: A very green colour indicates high quality olive oil.

  • Colour is not an indicator of the oil’s quality.
  • Quality olive oil isn’t a generic product.
  • Factors like olive variety, growing conditions and country of origin create variability in oil colour from pale yellow to dark green.
  • In addition,how fast the oil will cloud or solidify in the refrigerator.
Myth 3: Heat diminishes olive oil’s health benefits.So it is best to use extra virgin olive oil “raw” or straight from the bottle.
  • Flavour may change when heated, but the health benefits remain.
  • You can cook with all types of olive oil without losing health benefits.
  • Because their smoking point is higher than most other cooking oils.

Myth 4: Olive oil cannot be used for cooking, frying and sauteing.

  • You can cook on high heat with olive oil.
  • Here, the answer lies in understanding the various grades of olive oil.
  • In India, one can most certainly find three grades of olive oil.
  • In addition, extra virgin, classic/pure and extra light and, lastly, pomace.
  • Furthermore, which is a chemically extracted variant of olive oil.
  • The difference lies in the taste, aroma and smoking point.
  • Extra virgin olive oil has a strong flavour of olives and low smoking point as it is obtained from cold pressing.
  • Pure olive oil is obtained from refining olive oil, so its smoking point is high but has the flavour of olives.
  • So it can be heated and used for cooking pizzas, pastas, sautéing vegetables et al.
  • Extra light has neutral/no flavour of olives and be used for everyday cooking/frying in Indian kitchens.

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