Extra virgin olive oil is not just a dressing: it’s a symbol of our culinary tradition and a health ally. Rich in antioxidants and healthy fatty acids, it can make a difference both in the flavor of your dishes and in your everyday well-being.
However, many myths and misconceptions surround this precious food: from the supposed superiority of green-colored oils to the myth that aging improves the product, as well as mistaken beliefs about cooking and organic certification.
In this article, we’ll explore the 6 most common mistakes about extra virgin olive oil, explaining why they are false and how to recognize truly high-quality oil. At the end, you’ll also find practical tips for choosing, storing, and enjoying your oil at its best.
1. All extra virgin olive oils are the same.
Many people believe that an oil labeled “extra virgin” is automatically of high quality. In reality, this designation alone does not guarantee excellence. The quality of the oil depends on several factors: the quality and integrity of the raw material, the speed between harvest and pressing, the extraction method, storage, and, not least, freshness. Even a high-quality oil, if stored improperly, can quickly degrade, losing not only its aroma and flavor but also much of its health benefits.
Intini Classico
Discover our classic extra virgin olive oil in a 3-liter Bag-in-Box format.
2. Olive oil loses all its properties when cooked.
It’s a myth that extra virgin olive oil becomes toxic when heated. Available evidence shows that a high-quality extra virgin olive oil, thanks to its high oleic acid content, is an excellent choice even for cooking: at moderate temperatures (up to around 180 °C), it retains most of its beneficial properties and is more stable than many other vegetable oils. Another important factor is that extra virgin olive oil is unrefined, so it preserves its valuable phenolic compounds, which help protect the fats from heat-induced oxidation and can even interact positively with the food during cooking.
3. Green oil means higher quality.
A green, intense oil is not necessarily better than a light yellow one, and vice versa: color is not a reliable indicator of extra virgin olive oil quality. The shades, from green to yellow, mainly depend on the olive variety and their degree of ripeness, and excellent oils can appear in both tones.
4. All organic oils are better.
Organic certification ensures that the oil comes from cultivation without synthetic chemicals, but it does not guarantee its organoleptic quality, freshness, or processing methods. Moreover, for many producers, obtaining certification is not always easy or practical, especially in regions with fragmented agriculture, even when sustainable and careful practices are used. For this reason, even an extra virgin olive oil that is not certified organic can be excellent and healthy if it comes from healthy olives and a carefully managed production chain.
5. An oil that tingles in the throat is acidic.
Contrary to popular belief, the acidity of olive oil is determined exclusively in a laboratory through specific chemical analyses; it cannot be assessed by taste.
European regulations state that, to be classified as “extra virgin,” an oil must have an acidity below 0.8%. However, a truly high-quality oil often has much lower acidity, sometimes under 0.2%. Moreover, the presence of a peppery or pungent sensation is not a flaw but a positive characteristic, indicating the presence of polyphenols and natural antioxidants that help protect the oil and promote health for those who consume it.
6. Aged oil is better.
Many people believe that, like wine, olive oil improves with aging. In reality, extra virgin olive oil has an optimal freshness window: just a few months after pressing, it can begin to lose aroma, flavor, and antioxidants. An oil that is too old risks becoming flat or rancid and provides fewer health benefits.
Practical tips for choosing and storing olive oil
- Choose fresh oils with a recent pressing date..
- Store the oil in cool, dark places, away from light and heat.
- Use dark glass bottles or Bag-in-Box containers, which better protect against light and oxygen.
- Check the aroma and taste: high-quality oil has distinct vegetal and aromatic notes.
Do you want to always have fresh oil ready to use?
Discover our Bag-in-Box products (classico or fruttato) Or read our in-depth guide on storing extra virgin olive oil.
