Olive oil is considered one of the healthiest fats and, as many of you will be aware, has been proven to be effective in reducing cholesterol levels, blood pressure and other cardiovascular problems.

However, although more and more people are consuming it, many people still have difficulty in distinguishing between the different varieties and grades of quality available. For this reason, a lot of us are not getting all the health benefits that we should from its nutritional qualities. That's why we wanted to discuss some of these mistakes here:

Buying 'light' olive oil and thinking that it contains fewer calories:

Some of the words that food labels use can make us think a certain product is better than another without this necessarily being true. In the case of olive oil, we sometimes come across the term 'light', which can confuse people into thinking it is less calorific than other olive oils. What is certain is that this variety is not 100% virgin oil and is the result of a mixture of refined oil and virgin oil. In fact, the lightness of an oil refers only to its degree of acidity, which in this case is lower than that of other oils with a more intense taste.

Not using certain types of oil in the way that best suits their taste:

As with grapes and wine, the properties and recommended uses of olive oil vary according to the type of olive used. The four most common varieties are hojiblanca, picual, arbequina and cornicabra. Each one has its own characteristics, which is something we should bear in mind when purchasing them. For example, hojiblanca oil has an intense taste, and is therefore recommended for dressing food, e.g. salads. On the other hand, picual oil is better for sautéing food and making stews.

Not using it to cook:

The highest quality olive oil is that which is known as extra virgin. This type is unrefined, is made using only superior quality olives and has less than one degree of acidity. Because it is more expensive than other oils, many people use it only to season salads or to prepare natural remedies. Actually, its characteristics make it perfect for cooking – it brings an unmistakeable taste to all kinds of dishes.

Buying more oil than we normally use:

A lot of people opt to buy containers of five or more litres of olive oil because it tends to work out cheaper. However, before making a decision on the quantity to buy, we ought to think about how long it will take to use. While it is true that olive oil keeps well for a fairly long time, experts recommend consuming it within a period of about six weeks once opened. This is so that it does not lose any of its qualities.

Storing oil in hot or bright places:

This is one of the most common mistakes. As olive oil is used for cooking, it is often convenient to keep it near the oven, which of course is a source of heat and can alter the properties of an oil. It is therefore advisable to store it in a cool, dry place such as a cupboard or pantry. In addition, olive oil should be kept away from sunlight and preferably in a dark glass container.

So, now that you know the most common mistakes that we make concerning olive oil, why not try to correct them so that you do not lose some of its marvellous goodness?