Can you bake with extra virgin olive oil? What are its real health benefits? As a certified olive oil sommelier with four years of specialized training, Wilma van Grinsven-Padberg shares the facts and dispels common myths.
This is a myth—and the question I get most often. In reality, extra virgin olive oil is excellent for baking and very healthy. Save the premium, flavorful varieties for drizzling or dressings, as heat diminishes their nuanced taste. After all, you wouldn't make sangria with a fine Barolo.
Another myth: color has no bearing on taste or health benefits—even if it's labeled organic. That's why professional tastings use blue glasses to eliminate visual bias.
Read also: How do you recognize a good olive oil?
Myth: All extra virgin olive oil is cold-pressed by definition. This label is just a marketing ploy.
Fact: Consuming two tablespoons daily is a cornerstone of the Mediterranean diet—the average for Greeks, who lead in per capita olive oil use. They enjoy longer lifespans with lower rates of cardiovascular disease and Alzheimer's.
Discover more in Olive Oil: The Reference Book (€25.99, Lannoo Publishers) by Wilma van Grinsven-Padberg, available this month. Packed with expert insights and surprising recipes.
