5 Mistakes Most People do when Using Extra Virgin Olive Oil

You know Greece is all about olives and olive oil, right? And because our main focus here is on Greek products, we always have to say a little bit more about EVOO (extra virgin olive oil). If you are following our blog, then you already know that olive oil is one of the healthiest vegetable oils ever! It’s probably the best alternative for refined sunflower oil. You are still unsure what the difference between these two is? Be sure to check this article out! Without further ado, here’s 5 mistakes that most people do when using EVOO and which you should try to avoid:
  1. Storage
Well, extra virgin olive oil is quite a specific product and that’s why it needs special storage conditions. You should always try to keep it away from direct sunlight, heat or oxygen. In case you choose not to follow these simple rules, you might end up with oil that’s gone bad in no time. Not only is it not going to last long, but your olive oil will also have bad quality. This means bad health effects, so be aware!
  1. Labels
Labels, labels, labels… They are not there for no reason, after all! Like it should be with any other product, it’s important that you look at what’s on the bottle. Not only does the label give information about the expiry date, but it also states what this specific product is for. Some EVOOs are made only for salads and dressings, while others are suitable for cooking as well.
  1. Overheating
In general, olive oil isn’t thought to be super bad when treated with heat. Its boiling point starts from 160 C° up to 250 C°. However, in order for you to avoid overheating (which is bad!), always keep in mind what the boiling point is. And read the labels (Did you forget already?!), as they will provide you with an essential information about that. If by any chance you don’t find anything, you must be aware that you should not use EVOO at over 180 C° when frying and at over 200 C° when baking in the oven.
  1. Colors
Here’s a myth about olive oil: the greener the color, the better the quality. Oh, we wouldn’t say so! In fact, the color and the flavor of the oil depend on the type of olives. This means that the color may vary from lighter to darker shades. So, this shouldn’t stop you from trying different types of EVOO. Not at all! olive oil types
  1. Cooking
Some think this vegetable oil is only applicable for cooking, which is definitely wrong. As a matter of fact, extra virgin olive oil has amazing benefits especially when it is raw. Be sure to have it more frequently in your salad dressings that do not require any heat treatment. This way your organism will take advantage of all the good the oil brings! Browse our Olive & Olive oil products on our e-store as you click here!


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