In summer it has become a tradition for most of us to pick up olive oil on our way back from trips to Aegean. Well then, what should we pay attention to in choosing olive oil, the selection of which is crucial when it comes to health and taste? The founder of Nova Vera, Bahar Alan shared with us the misknown facts about olive oil in the Turkish culinary culture.
MYTH 1: Good quality olive oil is dark green in color
You can’t tell if the olive oil is good or bad quality just by looking at its color. The features of the land olive grow in, harvesting time and extraction methods have an impact on its color.
MYTH 2: If the olive oil burns the tongue and the throat then it is rich in acid
Good quality olive oil should leave a bitter taste on the sides of the tongue, and a burning sensation in the throat. The burning has nothing to do with it being acidic; it just shows that it is high in antioxidants.
MYTH 3: Don’t fry with olive oil
Olive oil is pretty healthy for frying but it is more beneﬁcial consumed raw.
MYTH 4: Olive oil makes you gain weight
As industrial olive oil loses its nutrients to a wide extent, you may consider leaving it out of your regimen however a good quality olive oil is not only healing but there are also so many scientiﬁc studies proving that it controls the appetite and helps with obesity.
MYTH 5: Olive oil is good quality if you get olive scent when you smell it
Scent of black olives in olive oil suggests that the olives were kept for a long time before extraction, and fruit like aromas which bring freshness into mind indicate that it was well processed and preserved.
MYTH 6: In order to understand that olive oil is real, it should be checked if it freezes in the refrigerator
Olive oil can freeze in 7-8 degrees. Not freezing might also have to do with the type of the olive. You can only understand whether it’s real or not by chemical analysis.