Olive oil heating and quality myths clarified by experts

Nutritionists and olive oil experts clarify common misconceptions regarding the use and quality of extra virgin olive oil. Contrary to popular belief, heating olive oil does not make it toxic. Due to its high content of oleic acid, a monounsaturated fat, extra virgin olive oil is more heat-resistant than oils rich in polyunsaturated fats, such as soybean or corn oil.

While high temperatures or prolonged cooking can reduce polyphenol levels, the oil remains a healthy option, particularly when used as a substitute for animal fats. Experts advise avoiding the smoke point, which typically occurs between 160°C and 210°C for extra virgin varieties, to prevent the release of undesirable compounds.

Regarding quality, experts note that color is not a definitive indicator of excellence, as it varies by olive variety and maturity. Furthermore, bitterness and pungency are considered positive sensory attributes in professional evaluations. Finally, the origin of the oil does not inherently determine quality; factors such as harvest timing, extraction speed, and conservation are more critical to the final product.