{"id":6279,"date":"2022-12-12T10:21:00","date_gmt":"2022-12-12T10:21:00","guid":{"rendered":"https:\/\/contedoro.com\/11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones\/"},"modified":"2026-08-06T06:38:36","modified_gmt":"2026-08-06T06:38:36","slug":"11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones","status":"publish","type":"post","link":"https:\/\/contedoro.com\/en\/11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones\/","title":{"rendered":"11 Myths About Extra Virgin Olive Oil: Here Are the Most Common Ones"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Among the many things said about <a href=\"https:\/\/contedoro.com\/en\/evo-oil-and-olive-oil-how-to-choose\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/olio-evo\/\" rel=\"noreferrer noopener\"><strong>extra virgin olive oil<\/strong><\/a>, there are still many falsehoods\u2014myths to be debunked that circulate by word of mouth without foundation. For this reason, in this article, we want to list <strong>11 false myths<\/strong> that some still believe but which make no sense and, in fact, undermine true knowledge of extra virgin olive oil. Let&#8217;s look at them below.  <\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_86 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<div class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/div>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #343e3d;color:#343e3d\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #343e3d;color:#343e3d\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/contedoro.com\/en\/11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones\/#Oil_that_tingles_in_the_throat_is_acidic\" >Oil that tingles in the throat is acidic<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/contedoro.com\/en\/11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones\/#Color_indicates_the_quality_of_the_oil\" >Color indicates the quality of the oil<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/contedoro.com\/en\/11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones\/#Extra_virgin_olive_oil_is_difficult_to_digest\" >Extra virgin olive oil is difficult to digest<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/contedoro.com\/en\/11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones\/#Oil_made_the_old-fashioned_way_is_more_genuine\" >Oil made the old-fashioned way is more genuine<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/contedoro.com\/en\/11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones\/#All_extra_virgin_olive_oil_is_the_same\" >All extra virgin olive oil is the same<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/contedoro.com\/en\/11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones\/#The_older_the_oil_the_better_it_is\" >The older the oil, the better it is<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/contedoro.com\/en\/11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones\/#Olive_oil_can_only_be_used_for_savory_dishes\" >Olive oil can only be used for savory dishes<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/contedoro.com\/en\/11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones\/#Extra_virgin_olive_oil_is_not_suitable_for_frying\" >Extra virgin olive oil is not suitable for frying<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/contedoro.com\/en\/11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones\/#Oils_with_a_more_intense_flavor_are_higher_in_calories\" >Oils with a more intense flavor are higher in calories<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/contedoro.com\/en\/11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones\/#If_the_oil_freezes_in_winter_it_is_definitely_extra_virgin\" >If the oil freezes in winter, it is definitely extra virgin<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/contedoro.com\/en\/11-myths-about-extra-virgin-olive-oil-here-are-the-most-common-ones\/#Cloudy_oil_is_a_sign_of_good_quality\" >Cloudy oil is a sign of good quality<\/a><\/li><\/ul><\/nav><\/div>\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>INDEX<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"#L\u2019olio-che-pizzica-in-gola-\u00e8-acido\" data-type=\"internal\" data-id=\"#L\u2019olio-che-pizzica-in-gola-\u00e8-acido\">Oil that tingles in the throat is acidic<\/a><\/li>\n\n\n\n<li><a href=\"#Il-colore-indica-la-bont\u00e0-dell\u2019olio\" data-type=\"internal\" data-id=\"#Il-colore-indica-la-bont\u00e0-dell\u2019olio\">Color indicates the quality of the oil<\/a><\/li>\n\n\n\n<li><a href=\"#L\u2019olio-extravergine-\u00e8-difficile-da-digerire\" data-type=\"internal\" data-id=\"#L\u2019olio-extravergine-\u00e8-difficile-da-digerire\">Extra virgin olive oil is difficult to digest<\/a><\/li>\n\n\n\n<li><a href=\"#L\u2019olio-fatto-come-una-volta-\u00e8-pi\u00f9-genuino\" data-type=\"internal\" data-id=\"#L\u2019olio-fatto-come-una-volta-\u00e8-pi\u00f9-genuino\">Oil made the old-fashioned way is more genuine<\/a><\/li>\n\n\n\n<li><a href=\"#L\u2019olio-extravergine-\u00e8-tutto-uguale\" data-type=\"internal\" data-id=\"#L\u2019olio-extravergine-\u00e8-tutto-uguale\">All extra virgin olive oil is the same<\/a><\/li>\n\n\n\n<li><a href=\"#L\u2019olio-pi\u00f9-\u00e8-vecchio-pi\u00f9-\u00e8-buono\" data-type=\"internal\" data-id=\"#L\u2019olio-pi\u00f9-\u00e8-vecchio-pi\u00f9-\u00e8-buono\">The older the oil, the better it is<\/a><\/li>\n\n\n\n<li><a href=\"#L\u2019olio-di-oliva-pu\u00f2-essere-usato-solo-per-i-piatti-salati\" data-type=\"internal\" data-id=\"#L\u2019olio-di-oliva-pu\u00f2-essere-usato-solo-per-i-piatti-salati\">Olive oil can only be used for savory dishes<\/a><\/li>\n\n\n\n<li><a href=\"#L\u2019extravergine-non-\u00e8-adatto-per-friggere\" data-type=\"internal\" data-id=\"#L\u2019extravergine-non-\u00e8-adatto-per-friggere\">Extra virgin olive oil is not suitable for frying<\/a><\/li>\n\n\n\n<li><a href=\"#Gli-oli-dal-gusto-pi\u00f9-intenso-sono-i-pi\u00f9-calorici\" data-type=\"internal\" data-id=\"#Gli-oli-dal-gusto-pi\u00f9-intenso-sono-i-pi\u00f9-calorici\">Oils with a more intense flavor are higher in calories<\/a><\/li>\n\n\n\n<li><a href=\"#Se-d\u2019inverno-l\u2019olio-congela-\u00e8-sicuramente-un-extravergine\" data-type=\"internal\" data-id=\"#Se-d\u2019inverno-l\u2019olio-congela-\u00e8-sicuramente-un-extravergine\">If the oil freezes in winter, it is definitely extra virgin<\/a><\/li>\n\n\n\n<li><a href=\"#L\u2019olio-torbido-\u00e8-sinonimo-di-buona-qualit\u00e0\" data-type=\"internal\" data-id=\"#L\u2019olio-torbido-\u00e8-sinonimo-di-buona-qualit\u00e0\">Cloudy oil is a sign of good quality<\/a><\/li>\n<\/ul>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 id=\"L\u2019olio-che-pizzica-in-gola-\u00e8-acido\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Oil_that_tingles_in_the_throat_is_acidic\"><\/span>Oil that tingles in the throat is acidic<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">There is no relationship between the <strong>tingle and acidity<\/strong> of olive oil. It is important to know that the <a href=\"https:\/\/contedoro.com\/olio-evo-significato-e-differenza-con-olio-oliva\/\">acidity of olive oil<\/a> can only be assessed in a laboratory, as it is not perceptible to the taste. However, we can say that a bland oil is likely to have higher acidity than a flavorful and slightly bitter one. Given these premises, there is no correlation between tingling and acidity. Instead, we should know that the <strong>fresher the oil<\/strong>, the richer it is in natural antioxidants that provide exactly that tingle in the throat, offering a full-bodied spicy and bitter flavor. If you want to know more about <strong><a href=\"https:\/\/contedoro.com\/en\/is-the-oil-bitter-and-pungent-its-good-oil-heres-why\/\" target=\"_blank\" rel=\"noreferrer noopener\">extra virgin olive oil that tingles<\/a><\/strong>, you can read our dedicated article.     <\/p>\n\n<h2 id=\"Il-colore-indica-la-bont\u00e0-dell\u2019olio\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Color_indicates_the_quality_of_the_oil\"><\/span>Color indicates the quality of the oil<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">The quality of the oil cannot be determined by its color. Oil can range from <strong>shades of green to yellow<\/strong> without defining its quality. Rather, the color is characterized by the cultivar and the ripeness of the olives at the time of harvest. Yellowish oils are generally obtained from riper olives, while greener ones come from olives harvested slightly early. But these are not the only factors that determine the color of the oil: it can also depend on temperatures, extraction times, and the type of crusher used.    <\/p>\n\n<p class=\"wp-block-paragraph\">All of this, therefore, does not mean that green oil is better than yellow oil.<\/p>\n\n<p class=\"wp-block-paragraph\">We can say, however, that if we find an <strong>oil with an orange-reddish color<\/strong>, it should not be used because it has not been protected from light and has deteriorated.<\/p>\n\n<div style=\"height:32px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#ededed\">Read also: <a href=\"https:\/\/contedoro.com\/en\/specific-gravity-of-olive-oil-what-it-is-and-how-to-calculate-it\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/peso-specifico-dellolio-di-oliva-cose\/\" rel=\"noreferrer noopener\">Specific gravity of olive oil: what it is and how to calculate it<\/a><\/p>\n\n<div style=\"height:32px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 id=\"L\u2019olio-extravergine-\u00e8-difficile-da-digerire\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Extra_virgin_olive_oil_is_difficult_to_digest\"><\/span>Extra virgin olive oil is difficult to digest<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Among all possible types of condiments, extra virgin olive oil contains <strong>oleic acid<\/strong>, which promotes digestion. It is not heavy to digest at all, especially compared to butter, margarine, and even seed oil. Precisely because it is easier to digest, extra virgin olive oil is used for infant nutrition and nothing else.  <\/p>\n\n<h2 id=\"L\u2019olio-fatto-come-una-volta-\u00e8-pi\u00f9-genuino\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Oil_made_the_old-fashioned_way_is_more_genuine\"><\/span>Oil made the old-fashioned way is more genuine<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">In general, we should not always take for granted that things made the old-fashioned way are more genuine; in fact, it is often the opposite. Today, in many sectors but especially in the food industry, giant steps have been taken to improve product quality. In the case of extra virgin olive oil as well, thanks to <strong>production in aseptic mills<\/strong>, we do not have the risk of oxidation and can obtain an excellent <a href=\"https:\/\/contedoro.com\/en\/cold-pressing-what-it-is-and-why-it-matters\/\">cold-pressed oil<\/a>.  <\/p>\n\n<h2 id=\"L\u2019olio-extravergine-\u00e8-tutto-uguale\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"All_extra_virgin_olive_oil_is_the_same\"><\/span>All extra virgin olive oil is the same<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Extra virgin olive oil cannot all be the same, primarily because it can be produced from <a href=\"https:\/\/contedoro.com\/en\/types-of-olives-the-most-common-families-in-italy-and-their-characteristics\/\">types of olives<\/a> with different characteristics. Furthermore, the flavor varies depending on the <strong>degree of ripeness of the olives<\/strong>, and the <strong>percentage of acidity<\/strong> also defines the quality of extra virgin olive oil. Generalizing by saying that all extra virgin olive oil is the same is therefore incorrect.  <\/p>\n\n<h2 id=\"L\u2019olio-pi\u00f9-\u00e8-vecchio-pi\u00f9-\u00e8-buono\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_older_the_oil_the_better_it_is\"><\/span>The older the oil, the better it is<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Be careful, <strong>absolutely not<\/strong>. In fact, it is advisable to consume the oil <strong>within 18 months of production<\/strong>. This is the rule, even if we cannot say that oil expires. After a certain period of time, oil begins to lose its organoleptic qualities. This means that after 18 months, the oil will not be harmful if ingested, but it will not be as good as <a href=\"https:\/\/contedoro.com\/en\/new-oil\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/olio-nuovo\/\" rel=\"noreferrer noopener\">new oil<\/a>. We can therefore state that oil is not like wine, which gets better as it ages. On the contrary, we recommend using it immediately and not keeping more than necessary in the pantry.      <\/p>\n\n<h2 id=\"L\u2019olio-di-oliva-pu\u00f2-essere-usato-solo-per-i-piatti-salati\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Olive_oil_can_only_be_used_for_savory_dishes\"><\/span>Olive oil can only be used for savory dishes<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Olive oil is not only an excellent substitute for butter and margarine in savory dishes, but it can also be used for <strong>creating desserts<\/strong>. Do not limit yourself to using it only on salads, soups, pasta, or main courses, but experiment with its use for desserts as well. <\/p>\n\n<h2 id=\"L\u2019extravergine-non-\u00e8-adatto-per-friggere\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Extra_virgin_olive_oil_is_not_suitable_for_frying\"><\/span>Extra virgin olive oil is not suitable for frying<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">On the contrary, extra virgin olive oil, which heats for frying at 180 \u00b0C, allows for a <strong>light and non-greasy fry<\/strong>, leaving the food tasty but not heavy. Other oils, at the same temperature, can instead emit harmful substances. This is why extra virgin olive oil allows for a perfect fry, incomparable to others.  <\/p>\n\n<div style=\"height:32px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#ededed\">Read also: <a href=\"https:\/\/contedoro.com\/en\/unfiltered-oil-properties-differences-and-curiosities\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/olio-non-filtrato-proprieta-differenze-curiosita\/\" rel=\"noreferrer noopener\">Unfiltered oil: properties, differences, and curiosities<\/a><\/p>\n\n<div style=\"height:32px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 id=\"Gli-oli-dal-gusto-pi\u00f9-intenso-sono-i-pi\u00f9-calorici\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Oils_with_a_more_intense_flavor_are_higher_in_calories\"><\/span>Oils with a more intense flavor are higher in calories<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">In this case, too, we are faced with a statement that needs to be uprooted. There is no correlation between flavor and calories. The only advice we can give you to <strong>consume fewer calories<\/strong> is to use an oil with a more intense flavor so that you can use less of it, precisely because it has a stronger taste in a smaller quantity.  <\/p>\n\n<h2 id=\"Se-d\u2019inverno-l\u2019olio-congela-\u00e8-sicuramente-un-extravergine\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"If_the_oil_freezes_in_winter_it_is_definitely_extra_virgin\"><\/span>If the oil freezes in winter, it is definitely extra virgin<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">We can say that extra virgin olive oil also freezes, but it is not the only one. Therefore, we cannot say with certainty that if it freezes, it is extra virgin. In any case, oil does not like sharp <strong>temperature variations<\/strong>. It is therefore advisable not to keep it in a place that is too cold or, likewise, in one that is too hot.   <\/p>\n\n<h2 id=\"L\u2019olio-torbido-\u00e8-sinonimo-di-buona-qualit\u00e0\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cloudy_oil_is_a_sign_of_good_quality\"><\/span>Cloudy oil is a sign of good quality<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">A cloudy oil is more prone to <strong>deterioration processes<\/strong> and must be consumed quickly. Do not be fooled by those marketing mechanisms that try to sell you unfiltered oil as the best. It is just a strategy, and it is not guaranteed that cloudy oil offers good qualities. It is better, therefore, to learn how to <a href=\"https:\/\/contedoro.com\/en\/extra-virgin-olive-oil-how-to-read-the-label\/\">read the oil label<\/a> to understand the quality of the oil.   <\/p>\n\n<p class=\"wp-block-paragraph\">Having listed the most common myths about olive oil, we wanted to warn you. It is important to <strong>know which information is false to avoid making incorrect assessments<\/strong> when purchasing oil. Whether they are old sayings or sales strategies, it is better to be aware of the main information about EVO oil so as not to make mistakes in your choices.  <\/p>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-3e41869c wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-luminous-vivid-amber-to-luminous-vivid-orange-gradient-background has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/contedoro.com\/en\/shop\/\" target=\"_blank\" rel=\"noreferrer noopener\">Discover Our <strong>Award-Winning<\/strong> <strong>EVO Oil<\/strong><\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Among the many things said about extra virgin olive oil, there are still many falsehoods\u2014myths to be debunked that circulate by word of mouth without foundation. For this reason, in this article, we want to list 11 false myths that some still believe but which make no sense and, in fact, undermine true knowledge of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6281,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","_joinchat":[],"footnotes":""},"categories":[133],"tags":[],"class_list":["post-6279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips-and-curiosities-about-oil"],"acf":[],"_links":{"self":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/comments?post=6279"}],"version-history":[{"count":2,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6279\/revisions"}],"predecessor-version":[{"id":7223,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6279\/revisions\/7223"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media\/6281"}],"wp:attachment":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media?parent=6279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/categories?post=6279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/tags?post=6279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}