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TheDailyMeal.com: 7 Myths About Olive Oil

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Myth #1: If an extra-virgin olive oil "freezes" in the refrigerator, then it's the real thing

With all the recent controversy over fraud in the olive oil market (and food fraud in general), it's natural to wonder if the extra money you're paying for olive oil is worth it, especially when it's difficult to be sure that what is in the bottle is the real thing. In an episode of Dr. Oz which aired Feb. 11, 2013, viewers were told that if an extra-virgin olive oil solidified in the refrigerator, then it was probably the real thing — not necessarily true, according to Eryn Balch, executive vice president of the North American Olive Oil Association.

Many oils, not just extra-virgin olive oil, turn solid when chilled, and whether or not a particular extra-virgin olive oil solidifies depends on its fatty acid profile — the mix of saturated and types of unsaturated fats unique to the type of olive or olives used to make the olive oil, their harvest date, and other factors.

(Credit: Monkey Business/Thinkstock)
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The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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