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What people ask most about olive oil?

Eight influencers in different countries answer the most common queries about olive oil posed in Google searches.

Does blending olive oil make it a fake olive oil?

German culinary blogger Ann-Christin Weber – one of the most knowledgeable food specialists in her country when it comes to olive oil – explains that olive oil is not blended with other edible oils. Blending is, in fact, more of an art than a science, since achieving such unique flavours requires wisdom, skill and passion, as is the case with wine or coffee. In fact, it is considered a form of craftsmanship.


Is the colour of the olive oil an important characteristic of the quality of the oil?

Charlotte Mathilda, a blogger and olive oil expert in the Netherlands, affirms that colour is not a key factor when assessing the quality of olive oil. By far, the most important indicators are the variety and the different flavours of the olives used in the blend.


Are all extra virgin olive oils the same? Which brands of olive oil can be trusted?

Malanie Lionello, a nutritionist and food blogger in Australia, points out that extra virgin olive oil is the topmost standard in grading olive oils, carrying a guarantee of high quality, great flavour and important health benefits.


Is olive oil expensive?

Nan Hongwiwat, a leading food blogger in Thailand, believes that the price of olive oil is reasonable because it is generally of such high quality and offers many nutritional and health benefits.


Can you use olive oil for all types of cooking?

Celebrated Indian chef Ranveer Brar knows a great deal about olive oil and stresses that it can be used for all types of food preparation, from cold salads to traditional dishes cooked at high temperature, and even for sweet desserts.


How can I tell a good olive oil from a fake one?

Italian food blogger Valentina Tozza explains that the easiest way to tell a good olive oil from a poor-quality one is by its taste and aroma. It should have a bitter and piquant flavour, she says, and of course, a robust aroma.


How can I tell if the olive oil is fake?

American blogger and author Laura Vitale has seen this question come up often in Google searches in the United States. Laura explains that oil labelled as “olive oil” is oil that comes entirely from olives.


Is there anything wrong with oil that has a bitter taste?

Sara La Fountain, a food blogger in Finland, explains that the bitterness detected in olive oil is a positive characteristic.