Commonplace statements about oil
There are many commonplace ideas on olive oil: a few can be found below with some opinions.
Olive oil has more fat content that seed oils.
false
in actual fact, all oils contain the same quantity of fat (99%) and they all have 9 kilocalories per gram. Olive oil therefore is no more fattening than seed oils, on the contrary, as it is tastier and thicker one uses a smaller quantity, which is a saving and extremely satisfying for the palate.
false
in actual fact, all oils contain the same quantity of fat (99%) and they all have 9 kilocalories per gram. Olive oil therefore is no more fattening than seed oils, on the contrary, as it is tastier and thicker one uses a smaller quantity, which is a saving and extremely satisfying for the palate.
Olive oil is heavier, harder to digest than other oils.
false
on the contrary, olive oil is the most easily digested oil, thanks to its high concentration of monounsaturated fatty acids, among which the most important being oleic acid, useful for improved hepatic bilious functions.
false
on the contrary, olive oil is the most easily digested oil, thanks to its high concentration of monounsaturated fatty acids, among which the most important being oleic acid, useful for improved hepatic bilious functions.
Dietary oil or Light oil are not fattening.
false
dietary oil is an oil which has additional vitamins and other essential ingredients in any case already present and a fundamental characteristic of native oils, whilst the light oil does not have a particularly intense colour and apparently gives the impression of low density; the calorie-energy intake is identical for all oils (including those deriving from seeds)
false
dietary oil is an oil which has additional vitamins and other essential ingredients in any case already present and a fundamental characteristic of native oils, whilst the light oil does not have a particularly intense colour and apparently gives the impression of low density; the calorie-energy intake is identical for all oils (including those deriving from seeds)
Olive oil is good for your health.
true
olive oil protects the heart and the arteries, it slows cerebral aging, it prevents arteriosclerosis, it lowers the level of “bad” cholesterol (LDL) and it increases the “good” cholesterol (HDL), called “the artery cleaner”, protected by the monounsaturated fatty acids which the olive oil is rich in, it prevents the onset of tumours and the deterioration of cells. Olive oil furthermore has an acidic composition which is similar to maternal milk, and has always been recommended in weaning children and it is useful for the elderly because it favours the assimilation and mineralization of calcium which prevents osteoporosis.
true
olive oil protects the heart and the arteries, it slows cerebral aging, it prevents arteriosclerosis, it lowers the level of “bad” cholesterol (LDL) and it increases the “good” cholesterol (HDL), called “the artery cleaner”, protected by the monounsaturated fatty acids which the olive oil is rich in, it prevents the onset of tumours and the deterioration of cells. Olive oil furthermore has an acidic composition which is similar to maternal milk, and has always been recommended in weaning children and it is useful for the elderly because it favours the assimilation and mineralization of calcium which prevents osteoporosis.
Not all oil classified as “olive oil ” is high quality.
true
olive oil is an oil obtained from a cut of rectified olive oil and virgin olive oils other than different from lampant oil, whose acidity expressed in oleic acid cannot exceed 1.5. The olive oil with excellent characteristics is, however extra-virgin oil.
true
olive oil is an oil obtained from a cut of rectified olive oil and virgin olive oils other than different from lampant oil, whose acidity expressed in oleic acid cannot exceed 1.5. The olive oil with excellent characteristics is, however extra-virgin oil.
The colour of the oil determines its quality.
false
the green colour with more or less intense yellow reflections, basically depends on the cultivar, the level of maturation, the extraction process and the eventual presence of leaves during the pressing process (and/or chemical alteration by deceitful oil producers).
false
the green colour with more or less intense yellow reflections, basically depends on the cultivar, the level of maturation, the extraction process and the eventual presence of leaves during the pressing process (and/or chemical alteration by deceitful oil producers).
The harvest time of the olives strongly influences the quality of the oil.
true
picking the olives when they begin to mature (end October, beginning of November), give an oil with fruitier, more bitter and spicier organoleptic features. Olives picked later on in their maturation, however, give a less fruity and less bitter oil. Furthermore, the oil obtained from olives picked at the start of maturation is richer in antioxidant substances, that increase its stability with regards to preservation.
true
picking the olives when they begin to mature (end October, beginning of November), give an oil with fruitier, more bitter and spicier organoleptic features. Olives picked later on in their maturation, however, give a less fruity and less bitter oil. Furthermore, the oil obtained from olives picked at the start of maturation is richer in antioxidant substances, that increase its stability with regards to preservation.
After few months of preservation the oil loses its qualitative characteristics.
false
an oil should preferably be consumed within 12-15 months, as after this period it loses its main organoleptic merits (colour, taste, aroma, etc.), nevertheless, especially if the oil comes from cultivar characterized by high polyphenol content, if the harvest took place in the best period and if the preservation has been adequate, the oil can also maintain its high qualitative characteristics for up to a year and a half.
false
an oil should preferably be consumed within 12-15 months, as after this period it loses its main organoleptic merits (colour, taste, aroma, etc.), nevertheless, especially if the oil comes from cultivar characterized by high polyphenol content, if the harvest took place in the best period and if the preservation has been adequate, the oil can also maintain its high qualitative characteristics for up to a year and a half.
Olive oil is not good for frying.
false
olive oil is one of the best frying oils, even if it is certainly more expensive. In fact, it withstands very high temperatures without burning and therefore without producing toxic compounds. Advertising insists particularly on seed oils that would guarantee “light” frying, but this has not been proved.
false
olive oil is one of the best frying oils, even if it is certainly more expensive. In fact, it withstands very high temperatures without burning and therefore without producing toxic compounds. Advertising insists particularly on seed oils that would guarantee “light” frying, but this has not been proved.
The turbidity of an oil is a sign of low quality.
false
in good quality olive oils (extravirgin and virgin), the turbidity, if the oil has not been subjected to forced filtration, is a natural phenomenon that has a tendency to decrease over time. Deposits of natural drupe residue can collect in the bottom of oil containers and should be eliminated by decanting.
false
in good quality olive oils (extravirgin and virgin), the turbidity, if the oil has not been subjected to forced filtration, is a natural phenomenon that has a tendency to decrease over time. Deposits of natural drupe residue can collect in the bottom of oil containers and should be eliminated by decanting.