O-live November 15, 2017

If you keep tabs on the latest olive oil news, you might have noticed a number of articles making many different claims about olive oil, such as you can’t cook with it, it is high in saturated fat, and there are simple home tests to determine its authenticity. To get started debunking these myths, we’d like to offer a clarification of a few common misconceptions about our favorite cooking oil.

Myth: You can’t cook with olive oil, because it has too low of a smoke point.

Truth: For a high-quality extra virgin olive oil, like O-Live, the smoke point is 405 degrees F. That’s higher than coconut oil and many other suggested alternatives. But why should you even care about the smoke point? Once oil begins to smoke, its components start to break down and the amount of healthy nutrients is diminished. As long as you don’t cook higher than medium-high heat, which accommodates most cooking styles, smoke point won’t be a concern for you. If what you’re cooking does begin to smoke, though, remove it from heat immediately.

Myth: Olive oil increases your saturated fat intake.

Truth: Seventy-five percent of olive oil is monounsaturated fat, making it one of the healthiest fats you can consume. It does contain two grams of saturated fat per tablespoon, which is not even close to the most significant sources of saturated fat for most Americans. According to the Olive Oil Times, “The top ten sources of saturated fat in the American diet are: cheese, pizza, grain-based desserts, dairy desserts, chicken and chicken-mixed dishes, sausage and bacon, ribs, burgers, Mexican-mixed dishes, beef and beef-mixed dishes, and reduced fat milk.”


Myth: If your olive oil freezes at refrigerator temperature, it is real extra virgin olive oil.

Truth: This theory is based on the fact that monounsaturated fats can freeze at refrigerator level temperatures, while other fats present in cooking oils require much lower temperatures to freeze. This would mean that, if the olive oil you purchased has been blended or even replaced with cheap, low-quality oils, then your olive oil would be fake if it didn’t freeze. However, since all cooking oils have some level of monounsaturated fat in them, it is very possible for a fake olive oil to still pass this test.


There’s a reason we are so passionate about producing olive oil. Not only is it delicious and it can improve just about any meal, but it’s also an incredibly healthy and versatile cooking oil. Its high smoke point lets you saute and fry with it, and the monounsaturated fats have numerous health benefits.


Don’t let rumors or false claims prevent you from enjoying O-Live; instead, take it from us, extra virgin olive oil can make your life come O-Live!

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