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Myths, legends and false beliefs in the extra virgin olive oil world

Folk tales to be discredited

Olive oil has been around for millennia, it’s present on most tables around the planet, yet countless false believes continue to flourish, as well as legends, referring to it.
We deem it necessary to clarify some misleading conceptions portrayed by these tales, at least the most popularly known. We will not be exhaustive, of course, considering the incredible amount of believes bound to olive oil. Indeed, we encourage our readers to single out whatever new element they may come to know; we shall be glad to publish them on this website.

List of wrong believes

  • There exist two types of olives, green and black. False. Olives, unlike grapes, peppers, onions, are always only green. While ripening olives change color and darken to the point of becoming completely black. (This is a phenomenon called ripening process).
  • First pressing: to get olive oil, olives must be pressed, period!
    There is only one pressing, and talking of “first” pressing can be very misleading: one may think that it deals with a better quality oil according to the number of pressings..
  • Mechanical pressing: To obtain extra virgin olive oil the pressing or “extraction” must necessarily be mechanical, period!
    No other systems are considered. Using this term inappropriately may induce buyers to think that we are in front of a special quality product , which is simply false.
  • Seed oil is best for frying purposes: wrong!, When frying, one of the most relevant reference points concerning the best oil to be used, is what is called the “smoke point” which regards the temperature reached when the oil starts producing smoke; it is then that the oil starts producing substances which are particularly dangerous to health.
    Extra virgin olive oil has a much higher “smoke point” when compared to seed olive oils, it becomes therefore more unlikely that when frying with extra virgin olive oil the critical temperature may be reached.
  • Olives are picked only after they fell on the nets on the ground: this is one of the methods which can be used for collection, definitely not for the production of good quality extra virgin olive oil! This method is utilized when olives are totally ripe and fall; the oil which comes out of the pressing it can be used for burning purposes, like in lamps, not therefore edible. Olives are most often picked from the tree when they start ripening and the methods being used are several ones. (from hand picking to the use of mechanical tools).
  • When oil is bitter and spicy it is not of good quality: absolutely wrong!! The contrary holds true. The more bitter and spicy oil is, the greatest its benefit for health. Bitter and spicy is but a sensation generated by poyiphenolic substances which are most beneficial for health purposes. The higher the quality of such substances, the stronger is the feeling of bitterness and spice
  • When oil is not bitter and spicy it is of poor quality: wrong. Even though when bitter and spicy , due to what has been said above, it is synonymous of particularly healthy type of oil, absence of bitterness and spice does not necessarily mean poor quality.
    Perhaps we could say that a type of oil very little bitter and spicy may have a lesser beneficial health effect, but we must also acknowledge that there exist in the market types of excellent extra virgin olive oil which have a very low degree of bitterness and spice.
  • Extra virgin olive oil is synonymous of good quality : unfortunately not! “unfortunately”, for it would be just right to define a good quality olive oil by labeling it as “extra virgin”. Regulations at present are such that a wide number of types of olive oil can fall under this definition, even though, many of them, in reality, are of poor quality …
  • There is but one type of olives: there are hundreds of varieties ! Italy is the country with the highest number of different types of olives (biodiversity). We call these different types by the name of cultivar (vineyards in case of grapes). Oil may be obtain from a blend of different cultivars or from a single cultivar (Monocultivar)
Today we suggest you...
Il Pian extravirgin olive oil
Extravirgin olive oil medium fruity
Il Pian
For over a century, Micheloni Family, owns olive groves on the hill tops surrounding the city of Verona. The resulting extra virgin olive oil "Il Pian" is a superb example of northern Italy olive oil production.
Its appearance glitters with a golden yellow color, whereas its smell offers a sensational blend of hints: among the prevailing ones, the smell of green apple and tomatoes outstand, as well as freshly cut grass.
It offers a remarkable taste.  It can be defined a succession of elements, which create a unique dynamic sense of pleasure: the taste of apple is first detected, along with a prevailing touch of sweet. Then the taste of artichoke comes in, along with a sensation of astringency.
Its long lasting taste is most pleasurable and it ends with sensation of sweetness.
€ 14.85 with VAT
Chili Oil extravirgin olive oil
Chili Oil
When the classical Italian red chilly is placed deeply immersed in top quality extra virgin olive oil, the result is of an exceptional level, both for the palate and for the creativity in the kitchen.
The spicy flavor can be enjoyed, however, never too strong. It is a type of seasoning considered most fit for palates loving to enjoy flavors pleasantly spicy.
In the kitchen, it can be combined with almost every type of dish. We can say that the limit is only where there is a lack of fantasy.
We enjoyed it to no end on a tomato bruschetta, with mozzarella cheese and capers. Just overwhelming!   
€ 11.90 with VAT
Itaca Bio extravirgin olive oil
Extravirgin olive oil medium fruity
Itaca Bio
Passion and love for their land together with solid technical skills have brought Frantoio Valtenesi to achieve this excellent oil which has the most interesting features of the area of ​​origin, the Garda Lake.
The result is this type of oil which offers an extraordinary scent of olive fruity enriched by a most pleasant smell of ripe tomato and artichoke.
What is also outstanding concerning this type of oil is lasting effect of smell and taste with all its components!
€ 14.80 with VAT
Cima di Melfi extravirgin olive oil
Extravirgin olive oil intense fruity
Cima di Melfi
Cima di Melfi olive oil takes its name from a cultivar which is not so well known but that possesses a marked and strong characteristic.
Thanks to realities such as  Mancino Oil Mill, Italian oil production is world famous for its great bio diversity;  Cima di Melfi cultivar is a prestigious example.
The mono cultivar oil which is being produced offers a yellow color tending to a greenish nuance. To the smell, it offers very original and unexpected scents, fruit of the power of bio diversity. Among many, these are the outstanding ones: apple, newly cut grass and mint.
Whereas to the palate it starts with a taste of sweet followed by a prevalent taste of apple. It continues with the taste of artichoke, reminding the consumer the authentic taste of a Puglia region oil.
Anyone wanting to try something different and original, this is the right type of oil.
€ 12.90 with VAT
The olive mill makes the difference too!
Olive Mill
Olive Mills are of different types, each with its specific characteristics, advantages and disadvantages quality and cost wise.
The main common characteristic, however, must be a scrupulous cleanliness and hygiene.
Oil is a great absorber and collector of taste and smell therefore it is easy to figure out what could happen if the newly produced oil gets in contact with leftovers of previous pressings which have become rancid!

Find out more on: HOW BEST OLIVE OIL IS BEING MADE
Food Fraud
Olive oil fraud
It must be acknowledged that in the last years great progress is being made concerning food fraud. However the problem remains concerning some degree of confusion with regards to the normative and regulations which should exercise control over the olive oil sector.
This unclear situation becomes fertile ground for all those oil producers who lack ethical principles and professional behavior, giving rise to all sorts of food fraud...

Find out more on: FRAUDS ABOUT OLIVE OIL
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