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Have you ever heard someone make an exaggerated claim about a superfood and thought: “There’s no way that can be true.”

Olive oil’s benefits are well-known, but there must be some drawbacks, right? The internet is a breeding ground for misinformation, even around our favorite foods. As part of our commitment to authenticity, Lustful Olive wants you to have all the facts about olive oil.

These are five popular myths about olive oil. We’re here to bust them and help you make the best use of your bottle of Lustful Olive.

Myth 1: You cannot cook extra virgin olive oil with heat

Fact: Olive oil naturally has a low smoke point, but that doesn’t mean you can’t cook with it over heat or that it will lose its healthy properties when heated.

Olive oil has a lower smoke point than vegetable or canola oil. It is, however, much richer in antioxidants that protect against heat damage. The oil might lose some flavor, but it’s still healthy on its own and as a heating element.

Another popular theory is that heating olive oil creates trans fats. Olive oil doesn’t have any trans fats — but it does have saturated and monosaturated fats. These fats are more resistant to oxidation and prevent the oil from breaking down. Extra virgin olive oil, overall, is one of the best liquid agents for low- and medium-heat cooking.

Myth 2: Olive oil doesn’t have an expiration date

Fact: Olive oil has a long shelf life when stored properly, but all oils eventually degrade.

An unopened bottle of olive oil stays good for about 18 to 24 months when stored in a cool, dark place. It’s at its freshest when consumed before the best-by date on the bottle, and an opened bottle stays fresh for about 30 to 60 days after opening. 

You can tell if your olive oil has gone bad by smelling it. Since olives are technically a fruit, your oil should have a sweet and slightly grassy aroma. If it smells anything like a crayon, putty, or leather, it’s rancid and you need to throw it away.

Myth 3: Bitter tasting olive oil means it’s bad

Fact: If your olive oil has a slightly bitter aftertaste, then you’ve happened upon some real, high-quality olive oil!

Olives are extremely bitter off the tree because of oleuropein, which is an anti-inflammatory property. Extra virgin olive oil in its purest form is bitter and pungent because there are no additives to soften the flavor. The riper the olives, the more bitter the oil will be.

But bitterness is not a bad thing! Some may start with the mild, flavored oils (like Lustful Olive’s Rosemary or Lemon flavors) and then develop a taste for earthy, robust olive oil. Give them all a taste to see what suits you best. 

Myth 4: Light olive oil has fewer calories than other oil

Fact: In a perfect world, “light” would always mean fewer calories.

The only difference between light and regular olive oil is that “light” just means refined. This makes it lighter in color with a mild flavor. It also strips the oil of its healthy nutrients and adds in chemicals and preservatives. 

All oils have the same amount of calories, but a high-calorie count doesn’t make olive oil unhealthy. Ignore the calorie count in favor of nutrient-rich extra virgin olive oil.

Myth 5: Good quality olive oil depends on where the olives are sourced

Fact: There is some truth to this. However, olive oils quality comes down to the distributor and the geographical location where the olives were grown.

Distributors of high-quality oil pay attention to the climate their olive trees grow in and the processes used to make the oil. A Mediterranean climate is ideal for growing olives — but real quality comes from how the oils are made.

We grow our olives in the Abruzzo region of Italy under optimal conditions. Then we cold-press them with organic ingredients to preserve the all-natural flavors. Lustful Olive captures the essence of Italy in high-quality olive oil, making us one of the premier distributors of authentic Italian olive oil in the United States.

How does this help me find a perfect bottle of olive oil?

Lustful Olive sees olive oil as so much more than a cooking tool. We believe everyone deserves to experience it in its purest form. Distinguishing myths from facts will help you get the best product possible for all your cooking endeavors.

We take great care in sourcing the finest organic ingredients for our authentic Italian olive oils. Skip the grocery store and let us send the real deal right to your doorstep. 

The taste of Italy is waiting for you. View our selection here.

Olive oil comes in many different varieties. Some can be downright terrible and taste like motor oil. Others are merely okay. And then there’s Lustful Olive — a cut above all the rest.

But you may be wondering why we make that claim.

It’s not just because we use the ripest olives grown in the heart of the Italian countryside. We do do that, of course, but we also ensure that our oiling process is as pure as possible, resulting in the highest-quality, extra virgin olive oil.

Not every olive oil is of extra virgin quality. In fact, many people don’t know that extra virgin refers to the quality at all. We’ll cover five of the most common types of oils, so you can ensure that you’re always purchasing the one that’s right for you.

Extra Virgin Olive Oil

This type of oil is the best of the best. It’s extracted by cold-pressing to prevent the olives from being altered by exposure to high temperatures, which is how some other types of oils are made. 

With lower acidity compared to other versions of olive oil — no more than 0.8 percent to be labeled extra virgin — it’s considered the top of the line because it retains most of the natural aroma and flavors of the olive fruit.

The health benefits of extra virgin olive oil are well-known, but it has to be EVOO to for you to be able to reap those benefits.

This type of oil works best when its full flavor can be experienced, such as in dressings and for dipping.

Virgin Olive Oil

You might already be wondering, “Why bother with anything else?”

Well, although virgin olive oil has a milder taste and an acidity between 1 and 2 percent, this type of oil is suitable for cooking since it has a higher smoke point making it more resistant to higher temperatures.

They can also be enjoyed on their own for those who don’t want as bold of a flavor.

Virgin olive oils are still made by cold-pressing the olives, which is where the “virgin” name comes from, so they are still pretty good for you.

Refined Olive Oil

When virgin olive oils have an acidity higher than 3.3 percent, they must undergo refinement before they’re fit for human consumption. No longer able to be called “virgin,” these oils are the result of processing agents like heat, chemicals, or filtration.

The end result is a product with an acidity of 0.3 percent or less, but with an odorless and tasteless flavor. You can identify a refined olive oil by sight alone, as the golden color becomes fully opaque when processed.

Sometimes, the refined oil is blended with virgin or extra virgin olive oil, but this usually results in no more than 15 percent of the good stuff.

Because this type of oil has been treated, it does have a longer shelf life and can better withstand heat, making it a good choice for frying.

Refined olive oil is sometimes labeled as “pure olive oil” or just “olive oil,” but don’t be fooled: you’re basically just getting a cooking agent.

Olive Pomace Oil

After the olive is pressed, there’s often a residue left over, and that’s exactly how this oil is made. Some oil can still be extracted, but it usually has to be blended with virgin oil to improve the quality. 

It’s literally the bottom of the barrel, which is why it’s often the cheapest option, if your grocery store even carries it. It’s mostly reserved for commercial use, and it can’t even be labeled “olive oil.”

With an acidity of 1.5 percent, olive pomace oil is still edible, but it’s usually only suitable for high-heat frying.

There You Have It

There are many different types of olive oils out there, some of which don’t taste like motor oil, but there’s only one Lustful Olive. We always use extra virgin grade, even in our flavored oils, although technically because flavors are introduced, they can’t be labeled “extra virgin.” However, you can always be assured that you’re getting the highest quality olive oil in every Lustful Olive bottle.