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Myth #7: A green olive oil is a bad olive oil

Unless it's infused with something, many consumers probably aren't accustomed to seeing oil come in different colors. So when encountering a green-tinted olive oil for the first time, it's only natural to think something is wrong. But olive oil isn't just an oil — it's a juice, and if you think of it as a juice, a green coloration isn't so unusual.

According to Simon Field, instructor for Savantes, an olive oil certification program for producers, the color of an extra-virgin olive oil will vary according to the harvest date and type of olive used to make the oil. Green oils high in antioxidants like chlorophyll (the source of the green color) are often more robust in flavor, with pronounced pepperiness and bitterness (though not always the case). In addition, as an olive oil ages and certain compounds oxidize, the color will change over time.

(Credit: iStockphoto/Thinkstock)
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