COMMON MISCONCEPTIONS ABOUT GREEK EXTRA VIRGIN OLIVE OIL AND THE TRUTH BEHIND FLAVOR, QUALITY, AND USE
Greek extra virgin olive oil often carries myths that confuse home cooks. Many people think all olive oils are the same or that extra virgin automatically means premium quality. Cold-pressed Greek olive oil has specific characteristics that distinguish it from blended or processed oils. Clarifying these misconceptions helps cooks select, taste, and use Greek olive oil with confidence while appreciating its Mediterranean heritage.
Myth 1: All Olive Oils Are the Same
Some cooks assume every olive oil tastes and performs the same. Greek extra virgin olive oil differs in flavor, aroma, and polyphenol content. Olive oil from Koroneiki or Athenolia olives can vary depending on harvest season and pressing technique. Choosing Greek extra virgin olive oil for its origin, processing, and antioxidant levels changes flavor outcomes in salads, pasta, and cooked dishes.
Myth 2: Extra Virgin Always Means Premium
Extra virgin describes acidity level and processing method, not overall flavor quality. Greek extra virgin olive oil can have low acidity but still taste mild or bold depending on cultivar and harvest. Cold-pressed Greek olive oil often offers antioxidants and healthy fats, but taste preference varies.
Myth 3: Extra Virgin Olive Oil is Not Great for Stove Top Cooking
Greek extra virgin olive oil withstands low-to-medium heat. It releases aroma and flavor while retaining polyphenols and monounsaturated fats. High heat may smoke the oil, so pan-searing or sautéing works best below 400 degrees Fahrenheit. Cold-pressed Greek olive oil also shines in dressings, dips, and finishing dishes where raw flavor matters most.
Myth 4: Olive Oil Doesn’t Offer Health Benefits
Polyphenol-rich Greek extra virgin olive oil contains antioxidants that reduce inflammation and support heart health. Monounsaturated fats in Greek olive oil assist nutrient absorption and digestive comfort. Regular use in Mediterranean meals contributes to wellness when combined with vegetables, whole grains, and lean proteins. Health benefits vary by cultivar, harvest, and storage, so fresh Greek olive oil matters.
Discover the True Essence of Greek Olive Oil
Crafted in Lakonia, Greece, Truly Greek olive oils are rooted in family tradition and village pride. The olives, Athenolia and Koroneiki, are harvested from local groves to preserve their fresh flavor and naturally low acidity. The result is a collection of oils that reflect the soul of the Mediterranean: pure, balanced, and unforgettable.
Truly Greek Premium 0.2 Extra Virgin Olive Oil — 100 Percent Athenolia Olives
This olive oil is crafted exclusively from Athenolia olives grown in Lakonia. Cold-pressing within one to four hours of harvesting the olives gives our premium olive oil an acidity level of just 0.2 percent (a rarity in olive oils). Truly Greek Premium 0.2 delivers a smooth texture, buttery richness, and refined complexity. Ideal for salads, warm bread, or as a finishing touch, this olive oil reflects the finest expression of cold-pressed Greek tradition. This olive oil can be used for stovetop cooking at temperatures up to 400 degrees Fahrenheit.
Truly Greek Classic Extra Virgin Olive Oil — 100 Percent Koroneiki Olives
Made from Koroneiki olives, known as the “queen of olives,” this bold and balanced olive oil features a naturally low acidity of 0.5 percent. Truly Greek Classic Extra Virgin Olive Oil is cold-pressed and offers a high polyphenol content. Use this robust olive oil for marinades, roasted vegetables, or everyday cooking to bring a true taste of Greece to the table.