Separating facts from fiction so you can choose olive oil with confidence.

Olive oil has been celebrated for thousands of years, yet today, it’s also one of the most misunderstood foods. From confusion about cooking temperatures to questions about health benefits, many myths still prevent people from enjoying the full power of real extra virgin olive oil (EVOO).

In this article, we break down the 5 most common olive oil myths, explain what the science actually shows, and help you become a more confident and informed olive oil consumer.

Myth 1: “You can’t cook with olive oil.”

Debunked: Yes, you can cook with olive oil safely and deliciously.

High-quality extra virgin olive oil has a smoke point around 190–210°C, which is more than enough for everyday cooking, sautéing, and even roasting.

Research shows EVOO is one of the most heat-stable oils thanks to its antioxidants and monounsaturated fats. That means it doesn’t break down or become harmful when heated.

Truth: EVOO is actually one of the best oils for cooking and retains many of its health benefits even at high temperatures.

 

Myth 2: “Olive oil is fat, so it’s not healthy.”

Debunked: Olive oil is one of the healthiest fats you can consume.

Extra virgin olive oil is rich in:

• Monounsaturated fats (heart-healthy)
• Polyphenols (antioxidants that reduce inflammation)
• Vitamins E & K

These compounds help:
✓ Protect the heart
✓ Support brain health
✓ Reduce inflammation
✓ Improve cholesterol levels
✓ Support metabolic health

Truth: Yes, olive oil is a fat, but it’s the kind your body needs.

Myth 3: “All olive oils taste the same.”

Debunked: Not even close.

Real extra virgin olive oil has layers of flavor depending on the variety, region, harvest time, and extraction method. Tunisian oils, for example, are known for their buttery, fruity, or peppery notes depending on the olive variety.

If your olive oil tastes flat or greasy, it’s likely:

• Old
• Refined
• Mixed with other oils
• Not real EVOO

Truth: Extra virgin olive oil should taste vibrant, fresh, and aromatic.

Myth 4: “If it says ‘olive oil,’ it must be extra virgin.”

Debunked: Unfortunately, no.

Many bottles simply labeled “olive oil” or “pure olive oil” are refined, meaning:

• They’ve been chemically treated
• They have lower nutrients
• They’ve lost antioxidants and flavor

Extra Virgin Olive Oil has strict production standards:

• Cold-pressed only
• No chemicals
• Low acidity
• Full of polyphenols
• Fresh, bold taste

Truth: Always choose Extra Virgin, preferably single-origin for transparency and quality.

Myth 5: “Good olive oil should be very cheap.”

Debunked: Quality EVOO requires real farming, hand harvesting, and clean extraction.

If olive oil is extremely cheap, it often means:

• Blends from unknown sources
• Lower-quality refined oils
• Old stock
• Poor harvesting practices
• Not truly extra virgin

True EVOO, like single-origin Tunisian olive oil, is produced with care, sustainability, and strict standards.

Truth: Premium olive oil is an investment in better health and better taste.

Final Thoughts

Understanding these myths helps you make better choices for your health, your cooking, and your taste buds.

And when you choose authentic, cold-extracted, single-origin EVOO, you get:
✔ Better flavor
✔ More antioxidants
✔ Heart-healthy fats
✔ Clear origin and farming practices

At Jemly’s Health, we bring premium Tunisian extra virgin olive oil from tree to table, ensuring purity, freshness, and all the benefits EVOO is known for.