✖ Fabel: Extra virgin olive oil is delicious on salads, but ExFabel. Extra virgin olive oil is delicious on salads, but you can use it in many more ways. Cold and hot in the kitchen, and on the table in pots, pans, the oven, and plain. It has been used for over 6,000 years in literally thousands of dishes.

✖ Myth Myth. Scientific research shows that extra virgin olive oil is the most stable oil for frying and roasting, of all different oils (sunflower, avocado, corn, peanut, etc.). High-quality, fresh EVOO is thermally stable from 220 to approximately 240°C. More about this in our blog: Baking and frying in olive oil .

Fact Fact ! Extra virgin olive oil is the healthiest oil for frying and roasting, in pots, pans, and ovens. People in Mediterranean countries have been doing this for over 6,000 years!

Myth Myth . Extra virgin olive oil has a smoke point of about 190–240°C, depending on the quality of the oil.

More important than the exact smoke point is oxidative stability : how well the oil resists degradation by heat, light, and oxygen. Thanks to its natural antioxidants (polyphenols) and monounsaturated fatty acids , extra virgin olive oil is actually one of the most stable oils when heated . 💡 Fact: Research from the UC Davis Olive Center and Olive Oil Times, among others, shows that EVOO forms fewer harmful substances at high temperatures than refined oils like sunflower or corn oil.

✖ Myth Share Myth. High-quality EVOO is, after bottling, If stored in a cool, dark, and unopened place, it has a fairly long shelf life: about 18 months, sometimes longer. However, olive oil is a fresh product. As with all fresh products, time and temperature are enemies. Use extra virgin olive oil as fresh as possible. Use unopened bottles and bag-in-box well before the best-before date. After opening, you can use a bottle of olive oil for a few months, and a bag-in-box for about 4 to 6 months. It's a myth at room temperature, but if you freeze good-quality EVOO, you can keep it for years, so it's somewhat of a fact.

✔ Fact Fact. Only EVOO contains healthy Monounsaturated fatty acids and high levels of natural bioactive compounds such as vitamins and antioxidants (polyphenols). Refined (olive) oil contains almost exclusively polyunsaturated fatty acids (unstable when heated, and too much is unhealthy) and all bioactive compounds have been removed. It is essentially a biologically dead oil.

Fact Fact . Store olive oil in a dark, cool place (approximately 12–21°C) and tightly sealed for a longer shelf life. So don't store it next to the stove, near a radiator, or in a kitchen window. It's best to store it in a cupboard.

✖ Myth : Certainly not always. Cloudiness is often caused by cold or because the oil is unfiltered, and is not automatically a sign of spoilage. Let the oil return to room temperature, and it will clear up again. Unfiltered oil sometimes contains olive oil particles that settle to the bottom—this is normal. It's best not to use unfiltered olive oil for heating purposes, such as frying or roasting. The impurities burn more quickly, which is unhealthy.

Myth : "Extra virgin" olive oil is a completely different product than "virgin" or "olive oil." Extra virgin is a legally protected term: only oil with a free acidity of ≤ 0.8% and without sensory defects may be called so.