Busting Myths About Olive Oil
With so many myths about olive oil circulating the internet, test your knowledge and see if you can guess which of the below statements are true.
Myth 1: Filippo Berio Extra Light Olive Oil contains fewer calories than other Filippo Berio olive oils.
FALSE: All types of olive oil have the same number of calories. Unlike the term “light” that is used to describe foods with fewer calories, the term light when used for olive oils refers to the flavor rather than the caloric content. All olive oils have 14g of fat per tablespoon. For recipes that require a neutral-flavored olive oil, Filippo Berio Extra Light Olive Oil is the best option.
If you are looking for an inspiration to cook with Filippo Berio Extra Light Olive Oil check out this delicious Chocolate Donuts With Hidden Veggies recipe.
Myth 2: When heated, Filippo Berio Extra Virgin Olive Oil loses its health benefits.
FALSE: Even when heated, Filippo Berio Extra Virgin Olive Oil retains its health benefits. The main health benefits of olive oil are its fat composition. When cooking with an olive oil, its fat composition does not change. All olive oils have a relatively high smoke point between 365° and 410° F that is generally not impacted by household cooking. Smoke point is not the most important factor when deciding whether an olive oil is suitable for cooking. Instead, its oxidative stability which means the extent to which a cooking oil resists breaking down under the heat is a more important factor.
Studies have shown that extra virgin olive oils performed better than cooking oils with a higher smoke point when under heat. One of the reasons is the fact that olive oil contains polyphenols and antioxidants that protect it from breaking down when heated, making it the most stable cooking oil under heat. Are you looking for a recipe idea using Filippo Berio Extra Virgin Olive Oil?
Check out this flavorful Grilled T-Bone Steak recipe that is sure to impress!
Myth 3: Filippo Berio Olive Oil should be stored in a cool dark place to maintain quality.
TRUE: It is important to store your olive oil in proper conditions, so it doesn’t lose its quality over time. Heat, light and air are the three enemies of olive oil. Heat speeds up the breakdown of the oil. Make sure you don’t store it next to the stove or anywhere where heat accumulates. Light speeds the degradation of the oil. And increased exposure to the air causes the oil’s antioxidants to deplete.