1. "Pungent oil = high acidity"
FALSE. Acidity isn't perceptible by senses: it's a lab-measured chemical parameter.
Pungency (and bitterness) come from polyphenols: natural antioxidants. They mean freshness and quality, not an acidity flaw.
2. "Green oil is better than yellow oil"
FALSE. Colour depends on:
- Olive maturity (green olives = more chlorophyll; ripe = more carotenoids)
- Variety: some cultivars produce greener oils, others golden
A deep-golden oil from a great cultivar can be excellent. Colour doesn't certify quality.
3. "Cleaning oil containers with vinegar works"
ABSOLUTELY NO. Vinegar leaves acidic, scented residues that transfer to the oil. Same for scented detergents.
For cleaning: hot water + neutral unscented detergent, thorough rinse, full drying.
4. "A PDO oil is better than a non-PDO oil"
NOT ALWAYS. The PDO (Protected Designation of Origin) certifies geographical origin and adherence to a specification, not quality. A non-PDO oil from a great artisan producer can outperform a mediocre PDO oil.
5. "Organic oil is automatically better"
NOT NECESSARILY. Organic guarantees absence of synthetic pesticides and chemical fertilisers (a real health benefit). But sensorially, an organic oil can be excellent or mediocre, just like a non-organic one.
6. "Extra virgin can't be used for frying"
FALSE. Seed oil marketing pushed this idea for decades. Studies prove the opposite: EVOO resists high heat better than seed oils, thanks to high oleic acid (omega-9, stable) and natural antioxidants.
7. "Cloudy oil is more genuine"
NO. Cloudy = unfiltered = contains residues that ferment over time, generating defects. Filtered oil is simply clarified, keeping aromas intact and extending shelf life.