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  • Saturday, May, 2022| Today's Market | Current Time: 08:31:59
  • Olive oil is used in many restaurants & by well-known chefs for their top recipes that adds flavour & nutritional value to the food that consumers take. However, olive oil in the Indian market has not been much used by consumers at home and for preparing foods; the reason is because of the several myths that consumers hear to regarding olive oil.

    Therefore let’s burst the myths about Olive Oil:

    1. Dark Green Colour signifies purity of Olive Oil: Purity of Olive Oil is not linked to its colour at all.
    • If Olive Oil is heated, nutritional value diminishes: So it should be used in raw form and can’t be used for frying: – Heating doesn’t impact the nutritional values of olive oil. Infant, Olive Pomace Oil – a variant within different types of Olive Oil, has a high smoking point – which makes it perfect for frying etc
    • All oils Olive/Canola/Vegetable have similar calories: Olive oil is rich in Good Fats (MUFA, PUFA), antioxidants, and has zero trans-fat / cholesterol. Extra Virgin Olive Oil a variant within different types of Olive Oils, is cold-pressed and contains essential vitamins for body as well. Even though the calorie amount is almost same for all, olive oil contains significantly less calories than canola/vegetable oils.
    • Olive Oil mixed with any other oil diminishes benefits of each other and vegetables lose antioxidants: Mixing olive oil with any other oil will not diminish the benefits of Olive oil.
    • Cloudy Extra Virgin Olive Oil is a sign of rancidity: Cloudiness is a common phenomenon linked to change in temperature at the place of storage – It doesn’t mean that oil has turned rancid. For e.g: In winters, lower temperatures tend to solidify oils. Bringing the oil back to its liquid form by raising temperature at place of storage, is known to restore its normal state.
    • Extra virgin Olive Oil can’t be used in Indian Cooking:  Extra virgin olive oil is the most stable oil to cook with and can be heated as high as 400℉ (deep frying occurs at 350-375℉). Even when heated past its smoke point, virgin olive oils produce low levels of harmful compounds due to the high antioxidant content in the oil. Hence, Extra Virgin Olive Oils can be used to cook Indian recipes as well.
    • Olive oil is heavy and increases cholesterol; Other oils are light and light for heart: Olive oil has zero cholesterol and zero trans-fat. It is rich in monounsaturated oleic acid, which has many beneficial effects and hence it is a healthy choice for cooking.

    Therefore, olive oil is totally safe while retaining its nutritional value in high heating uses in cooking.  If consumed regularly, it surely will help in developing the body functioning, promoting better healthy lifestyle. It’s the facts that matter, and one will believe it only after consuming/experiencing it.

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