There have been popular beliefs about extra virgin olive oil that marketing has fueled for years. They are useful when they lead to informed purchases; dangerous when they lead to bad purchases. Here are the 7 most widespread clichés, dismantled one by one with data and reasoning from our agronomist, Dr. Sebastiano Cassetta.
1. «Spicy oil has high acidity»
FALSE. The acidity of an oil cannot be perceived with the senses: it is a chemical parameter that is measured in the laboratory.
The spiciness (and bitterness) are due to polyphenols: natural antioxidant compounds of the olive. They indicate freshness and quality, not a defect in acidity. An oil that stings is a fresh oil, rich in substances beneficial to health.
2. «Green oil is better than yellow oil»
FALSE. The color of the oil depends mainly on two things:
- The ripening stage of the olives (green = more chlorophyll, ripe = more carotenoids)
- The variety: some cultivars give greener oils, others more golden even with the same ripeness
A golden oil from a late cultivar can be excellent. A neon green oil may have been colored with industrial chlorophyll oil. Color does not certify quality: aroma, flavor and analysis count.
3. «Wash containers with vinegar is fine»
NO, to be absolutely avoided. Vinegar leaves acidic and perfumed residues in the bottles and tanks, which are transferred to the next oil.
Scented detergents are also to be avoided: the oil is an olfactory sponge, it absorbs any odor present in the containers. To clean: hot water + odorless neutral detergent, rinse thoroughly, dry completely.
4. «A DOP oil is better than a non-DOP one»
NOT ALWAYS. The DOP (Protected Designation of Origin) certification does not certify the quality of the product, but:
- The origin of the raw material from a defined geographical area
- The compliance with a production specification
A non-PDO oil made well can surpass a poorly made DOP oil in terms of organoleptic quality. Many artisanal producers do not adhere to the PDOs because the regulations allow mixtures between cultivars which limit the expression of the monovarietal.
5. «An organic oil is automatically better than a non-organic one»
IT IS NOT SAID. An organic oil is certainly greater in healthiness (absence of residues of pesticides and chemical fertilizers), but from a sensorial point of view it can be mediocre or excellent, exactly like a non-organic one.
That said: those who choose organic are often also more attentive to other aspects of the supply chain (hand harvesting, rapid pressing, correct conservation). So statistically a good organic is also a good oil from a qualitative point of view, but there is no automaticity.
6. «Extra virgin oil cannot be used for frying»
FALSE. For decades, seed oil advertising has spread this idea. Scientific studies demonstrate the opposite: extra virgin olive oil resists high temperatures better than seed oils, thanks to the high content of oleic acid (omega-9, stable) and natural antioxidants.
Its smoke point well exceeds 200°C, above the ideal frying temperature (170-180°C). Fries with quality EVO are more digestible and healthier than those with refined seed oils.
7. «Cloudy (crude) oil is more genuine than clear oil»
NO. Consumers tend to associate "cloudy" with "natural, unmanipulated". But:
- A cloudy oil contains must residues (vegetation water and solid particles)
- These residues ferment over time, generating sensory defects (sludge, heating)
- A clear (filtered) oil is simply an oil that has been cleaned, keeping the aromas intact and prolonging the shelf life
The most serious producers filter the oil. A cloudy oil can be excellent in the first 2-3 months, but then it degrades more quickly than a well-made clear oil.
Frequently asked questions
Can you taste an extra virgin olive oil with high acidity?
No. Acidity is a chemical parameter that is not perceived by taste. What you feel (spicy, bitter) are polyphenols. Acidity is measured only in the laboratory.
Is a green oil of higher quality than a yellow one?
Not automatically. The color depends on the variety of olives and the stage of ripeness. A golden oil from an excellent cultivar can surpass a mediocre green oil in quality.
Does organic always mean high quality EVO?
Organic guarantees the absence of pesticides and synthetic fertilizers. The process (cultivar, harvesting, rapid pressing, cold extraction) counts for organoleptic quality. Typically a good organic is also a good oil, but not automatically.
Should I only buy DOP oils?
No. The PDO certifies origin and compliance with the specification, not quality. Many large artisanal monovarietals do not adhere to PDO because they want maximum freedom of expression. Look for single-varietal organic extra virgin olive oil from a traceable producer.
Why are some oils filtered and others not?
The most serious producers filter to stabilize the product (residues = future fermentation). Some do not filter for marketing reasons ("raw oil") but the product keeps worse in the medium term.