Olive Oil Knowledge Center & Knowledge Base | The Olive Label
The knowledge center with (almost) everything you always wanted to know about olive oil!
Welcome to The Olive Label's Olive Oil Knowledge Center & Knowledge Base . Here you'll find reliable, clear information about olive oil: what olive oil is, what extra virgin means, how to use and store olive oil, health information, and frequently asked questions. We separate fact from fiction, so you can choose with confidence.
This page is based on peer-reviewed research and practical data. The Olive Label stands for genuine, delicious olive oil and honest information. This page is still under development and will be updated regularly.
From olive tree to olive oil: discover facts, taste and applications.
Facts & Fables (highlighted)
A few frequently heard statements, short and substantiated:
Extra virgin olive oil has a low smoke point.
Myth Myth . Extra virgin olive oil has a smoke point of about 190ā240Ā°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 . š” 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.
You must not heat olive oil
ā Myth: Extra virgin olive oil is very stable when cooking and frying due to its fatty acid profile (high in monounsaturated fat) and polyphenols ā which are antioxidants.
'Extra virgin' is legally defined
Fact: The term "extra virgin" is legally protected, as established in EU Regulations 2022/2104 and 2022/2105. The legal rules in these regulations for (extra virgin) olive oil (including free acidity ā¤ 0.8 g/100 g) are intended to protect consumers from misleading information about the oil's characteristics, such as composition, quality, origin, category, and production method. Only olive oil that meets strict legal, chemical, and sensory requirements may bear the "extra virgin" label. In addition, there are legal rules regarding packaging, processing, production, labeling, etc.
Taste the difference
Discover our selection of extra virgin olive oil from family farms. Fresh from the farm to your plate, full of character and transparent about its origins.