Olive oil is central to Cretan cuisine and culture, but several common myths affect how people buy, store, and cook with it. Many visitors assume that extra virgin olive oil cannot be used for high-heat cooking, but this is incorrect: its high polyphenol content and natural antioxidants make it stable at cooking temperatures. Another widespread belief is that a peppery or bitter taste indicates poor quality, when in fact these flavors signal freshness and high antioxidant levels. Storing olive oil in the refrigerator is also unnecessary and can cause cloudiness. When shopping at local markets or farms across Crete, look for recently harvested, cold-pressed extra virgin varieties. Crete produces some of the world's highest-quality olive oil, and understanding these facts helps visitors make better purchases and get more from one of the island's most celebrated products.