Olive oil has been used for thousands of years as part of a healthy diet – particularly in the Mediterranean where populations are said to have the highest life expectancy. Here, we chat to Cobram Estate’s Chief Olive Oil Maker, Leandro Ravetti about the truths and myths behind consuming olive oil.
Mythbusting with Leandro Ravetti
1. Don’t use olive oil for cooking – It burns
It is perfectly fine to cook with Extra Virgin Olive Oil (EVOO). Mediterranean cuisine has been doing it for thousands of years! High quality EVOO has a smoke point between 200 and 215ºC, which is higher than recommended cooking temperatures for most styles of cooking (deep frying, sautéing, shallow frying, baking, etc.).
Furthermore, EVOO is much more stable under heat than most cooking oils due to its high content of monounsaturated fatty acids and natural antioxidants.
2. Coconut oil is better for you than olive oil
Both Extra Virgin Olive Oil and Virgin Coconut Oil are naturally produced and free from trans fats. While Coconut Oil can contribute with some short chain saturated fatty acids, Extra Virgin olive oil is a wonderful source of a wide range of antioxidants such as polyphenols, vitamin E and squalene; phytosterols and healthy monounsaturated fatty acids. Famous American Dietitian and Nutritionist of Brown University, Dr. Mary Flynn, stated it very clearly: “Published studies show that no other food comes close to Extra Virgin olive oil for the prevention and treatment of chronic disease.”
3. Labeling: Lite olive oil means less calories
Lite, light or extra light olive oil has exactly the same calories than any other oils but none of the healthier compounds and the beautiful flavours that are found in Extra Virgin Olive Oil.
4. Extra Virgin Olive Oil improves with age like wine
Extra Virgin Olive Oil is the fresh juice of the olives and like any other fruit juice is better used fresh when the flavour and health attributes are at their peak. Consumers should look for harvest date and buy oils within 12 months of processing. Harvest in Australia takes place between May and June.
5. Cold Pressed Olive Oil is better than Extra Virgin Olive Oil
Extra Virgin Olive Oil is the official name of the highest quality grade amongst olive oils. Cold Pressed is an older expression that implies a similar quality oil as Extra Virgin Olive Oils are mechanically extracted (not using chemicals) at ambient temperature (not using heat).
6. Lite Olive Oil is not refined and healthier for you
Lite, light, extra light or pure olive oil means that the oil has been chemically and thermally refined stripping it from most of its healthy components.
7. You can buy Aussie olive oil that is not Extra Virgin
Australian growers do not refine their oils. If you are buying Australian olive oil, it will be high quality Extra Virgin, particularly if you look for the quality seal of the Australian Olive Association Code of Practice.
What do you love about Olive Oil? Do you use it in your cooking? Tell us your experience below…
