Common Myths and Misconceptions of Olive Oil
“First Pressed, Cold Pressed” <–Extra Virgin Olive Oil by definition can only be the first extraction (not “pressing”) “Cold Pressed” is a term thrown around that should designate the paste temperature in the malaxer to be lower than 86F. – Misunderstood terminology: #2 It is no longer common practice to “press” –stone ground, mats & presses replaced by modern crushing, malaxing & centrifuge which separates the liquids from the solids.
Expiry Dates in years rather than months (Harvest date most crucial. EVOO is perishable, not shelf-stable, ages and loses health benefits/flavor characteristics, phenols decline)
Labeling standards or lack thereof (absent) DGF methods needed: DAGs and PPP (PPP often used to determine Soft column refining<-Lower is better. 1,2 DAGs as measurement of overall quality, condition of fruit & processing <-Higher is better)
Cooking with EVOO-Yes you can! (lower FFA=Higher smoke point) All oil is not created equal. Smoke Point hyperlink: