7 Myths About Olive Oil
Many people know surprisingly little about olive oil, a commodity that so often makes the news — at times the subject of public esteem (as when a study is released about new health benefits), and at other times, scandal (as when more fraud is uncovered). Part of the lack of general knowledge is a result of all the crazy marketing out there: Peruse the olive oils in the cooking oil aisle of a typical grocery store and you'll be greeted by all kinds of terminology. Some of it is confusing — like "pure" and "extra-virgin" — which is better? Other terms are just pointless — "cold-pressed" for example, doesn't really mean much; basically, all extra-virgin olive oil is cold-pressed.
The point of all this marketing, of course, is to make olive oil less of a commodity in people's minds, and more of a product with different levels of quality, which is a step in the right direction, but as just pointed out, it's not always done well.
While there's no way to really know for sure what's in the bottle without opening it and tasting it, we can help uncover some of the mystery and confusion surrounding olive oil
Check out the slideshow above to get a real understanding of olive oil - what is fact and what is fiction?
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