How to Spot and Avoid Fake Extra Virgin Olive Oil

Extra virgin olive oil (EVOO) is renowned for its health benefits and delicious flavor. However, the popularity of EVOO has led to widespread adulteration and fraud. It’s estimated that only about 20% of olive oil sold in the US as “extra virgin” actually meets the legal standards for that label [1]. The rest are fake or adulterated oils being passed off as high quality EVOO. This olive oil fraud costs consumers billions annually and compromises health benefits. Thankfully, there are ways savvy buyers can beat the scammers. Follow these tips for sourcing authentic, nourishing EVOO:

Examine the Bottle

Genuine EVOO comes in dark glass or tin containers to limit light exposure. Opaque packaging prevents oxidation that degrades olive oil. Beware of EVOO in clear plastic bottles which allows photooxidation [2]. Check that the bottle has a tight seal to minimize air contact. Open bottles should be used within 2 months. After opening, store EVOO in a cool, dark place to maintain freshness.

Check for Harvest and Bottling Dates

Freshness matters when it comes to olive oil. The harvest date indicates when the olives were picked and crushed. EVOO has higher antioxidant levels when freshest. The best EVOO comes from the most recent harvest. Bottling dates are also useful to gauge freshness. Oils over 18 months old from harvest are past peak quality [3].

Verify Quality Seals

Credible EVOO producers get their oils certified by quality organizations. In the US, the California Olive Oil Council (COOC) and North American Olive Oil Association (NAOOA) labels indicate authentic, freshly milled EVOO [4]. The UN International Olive Council’s (IOC) seal verifies chemical parameters match “extra virgin” standards. The EU offers Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) seals for oils from approved regions using traditional methods [5]. These seals don’t guarantee amazing taste but they do validate quality EVOO.

Select Single Origin Over Blends

While blending from multiple regions isn’t always bad, single origin EVOO is associated with top quality. Unique conditions like soil, climate, and olive varieties make each region’s oils distinct. Fusing origins muddies characteristic notes. Labels showing exact region, estate, or grove indicate meticulously produced single origin EVOO.

Check Acidity Levels

Extra virgin olive oil must have free oleic acidity levels below 0.8% [6]. Higher acidity indicates poor quality fruit or processing. Quality EVOO producers print acidity on labels, usually around 0.2-0.5%. If available, lower acidity signals fresher, more premium EVOO.

Seek Details on Polyphenols

Polyphenols are plant compounds with antioxidant, anti-inflammatory effects that get destroyed by poor handling [7]. Levels above 250 milligrams per kilogram indicate fresher, higher quality EVOO. Labels rarely specify polyphenols but more producers recognizing their importance are starting to include it.

Know the Meaning of Olive Oil Terms

• Extra Virgin - Highest grade olive oil from first cold pressing of olives. No defects, verified by sensory and lab testing. Acidity ≤0.8%.
• Virgin - From first pressing but acidity ≤2.0%, so lower quality.
• Pure Olive Oil - Oils blended and highly processed from poor quality olives.
• Light - Denotes milder flavor but not fewer calories.

Skip terms like “pure” or “light” which lack meaning. Words like “cold pressed” and “first press” are unregulated marketing terms. The real marker of EVOO is the “extra virgin” designation [8].

Scrutinize the Label

Authentic EVOO will list the estate, harvest date, variety of olives, region, producer, and acidity level on the label [9]. Specific details indicate careful production and processing. Labels with just the bottling company and country of origin may signal adulterated oil. Crucial tip: If the price seems too good to be true, the oil likely is fake EVOO.

Taste Before Buying

Flavors can vary drastically between EVOOs based on the olive variety, harvest time, region, etc. A buttery Tuscan EVOO will taste different than a peppery Greek one. Find a style suited to your preferences by tasting oils at specialty stores. Quality EVOO should smell fruity and taste pungently bitter, spicy, or grassy [10]. Defective oils taste musty, spoiled, or feel greasy.

With fraud rampant, buying true high quality EVOO requires attention to detail and diligent label study. Seek harvest dates under 2 years old, seals proving chemical standards, and flavor characteristics matching “extra virgin” designations. Choosing a reputable retailer and knowing your olive oil terms helps avoid purchasing doctored oil. Paying a premium for EVOO is worthwhile to gain assurance of authenticity and reap all the nutritional benefits. Follow these tips to be a savvy olive oil shopper.

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