Olive oil is an ancient product that has been circulating in the Mediterranean basin for thousands of years. Like anything with a long history over the years, many “common” myths have accumulated, or are “gathered” into it, often due to lack of knowledge or deliberate deception. Some myths I encounter daily ..
The olive oil is produced from both the fruit and the floating
A common mistake. Especially among growers who visit our olive press from time to time. once and for all! Olive oil in fact is “olive fruit juice” and unlike other oils is not produced from the grapes. There are not a single drop of oil in the buds, and the tartar itself can add a certain flavor or aroma, but not add to the amount of oil that is stopped from the olive oil itself.
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Virgin olive oil is produced only in the process of first cold pressing of olives
Was true in the past, where the olive presses were made up of a screwdriver or a fabric beam with stones that would indeed press on the stems filled with cultured olives. The first oil produced from this process was of superior quality. Today, virgin olive oil is produced in modern and mechanical production systems that process the process of stopping virgin olive oil that meets the mechanical processing requirements, without heating the paste, without adding additional materials or treating chemicals and other solvents. Working correctly in a modern production system ensures that all the oil produced is indeed of superior quality.
Pure “pure” or “purified” olive oil is the second pressing olive oil.
A common mistake stems from not knowing the process. As stated in the modern era, most of the olive oil is produced by mechanical means that do not involve pressurization, but rather as a class and stopping the oil in a modern oil extraction system where there is no first or second pressing.
In fact, it is olive oil produced under normal conditions but probably very low quality olives, or old oil, or oil stored in inappropriate conditions. The result is oil with a taste and especially an unbearable odor that has no alternative but to be processed by chemical means in order to deal with these hazards.
This process is called distillation, and as such it is more suitable for the fuel industry and oils for machines and not for oil for human consumption, a process that at the end of it remains oil without odors, flavors or health values. When you identify a bottle of oil that claims to be olive oil the words “purified” “pure” or “processed” – Stay away! It’s a very low quality oil, not something you want to put into your body.
Virgin olive oil that is clear must be oil filtered
Not accurate at all. Virgin olive oil can reach a state of clarity even without the use of filters and shading. All you need to do is let the oil stay in a sealed container and fit for storage for a while (weeks, or months) and all the organic residues in the oil sink to the bottom of the tank. The result will be extra virgin olive oil, clear, and without filtration activity.
Extra virgin olive oil has a healthier green color
Not necessarily. The origin of this myth is that certain species are caught when the fruit is not yet completely ripe, but on the other hand is rich in polyphenols and other antioxidants.
In fact, the degree of greenness of the oil color depends on the variety of olives, the location of the growth, the temperature during the harvest and other factors that directly affect the color of the oil, but not necessarily its quality. Olive oil in a yellowish color can be equally high in polyphenols, or more fresh.
Therefore, tasting oil should be made from a glass of opaque color and in general – the color of olive oil is only the color of olive oil and nothing more.