As many of you know, extra virgin olive oil (EVOO) is on our “yes indeedy” list. It is a good, healthy fat (see our post about fat) and one of the best sources of oleic acid, an omega 9 fatty acid found in animal and plant oils. Oleic acid has been found to counter inflammation and fight diseases including heart disease, cancer and diabetes.
Olive oil also plays host to an impressive nine categories of polyphenols (fancy word for a type of anti oxidant), and more than two dozen well-researched anti inflammatory nutrients. Benefits here may extend to lowering blood pressure, easing the pain of arthritis, and playing a role in decreasing risk of dementia.
But what if we told you that your olive oil, the one you bought at the specialty store, the one that says 100% EXTRA virgin on the label, was, um . . . counterfeit?
Ahh yes, sad but true.
In fact, it’s more than likely that many Americans have never actually had 100% pure, extra-virgin olive oil, despite their good intentions.
The Inside Story
Though the scam has probably been going on for decades, here is what has been recently found:
- The University of California at Davis has done extensive testing on the validity of EVOO. The majority of olive oils FAILED, including some very popular brands such as Colavita, Newman’s Own Organic, some Whole Foods varieties and Rachael Ray.
- In 2011, Tom Mueller — author of the book “In Extra Virginity: The Sublime and Scandalous World of Olive Oil” revealed how up to 70% of all olive oils are fake, which means they’re mixed with cheaper olive oils or even refined vegetable oils. Read his NPR interview HERE.
Is Extra Virgin all its cracked up to be?
REAL “extra virgin” olive oil, the kind that contains only olives picked at the correct ripeness, cold pressed right away, extracted without the use of chemicals, and tested for the perfect acidity, IS in fact a health gold mine for all the reasons mentioned above.
Lesser grade olive oils will NOT have the same health benefits and may in fact be more harmful to health instead of helpful; especially if mixed with inflammatory refined seed oils like sunflower, canola or soybean.
FUN FACT: Unlike good wine or cheese, age does NOT make your olive oil better. That’s because olive oil contains mostly monounsaturated fats, which can get oxidized when exposed to oxygen, light and heat. Fresh is best!
If you are fortunate enough to live near a vineyard, rest assured that artisan and locally-produced olive oils from small family farms have always passed every single scientific test of authenticity.
This is because most of the problems occur when the oil is sold to a middleman. So if you can, buy locally. However, we know this is not the case for most of us.
Fortunately, there are now voluntary inspection agencies that reputable brands can use to prove their olive oil is truly extra virgin.
Two such agencies are the California Olive Oil Council (COOC) and the North American Olive Oil Association (NAOOA). The USDA now offers this service as well. Look for seals of approval like this one to be totally safe.
Here are several brands that passed the UC Davis test, many which can be found at local supermarkets and chain stores.
- Corto Olive
- California Olive Ranch
- Kirkland Organic
- Lucero (Ascolano)
- Omaggio
- Bariani
- Ottavio
- McEvoy Ranch Organic
- Whole Foods CALIFORNIA 365
- Trader Joes (both their 100% Greek Kalamata and California Estate)
That does NOT mean that all other brands are fake, and lists are continually being updated.
Clarifying other claims:
- Virgin: A lower grade of olive oil. More acidic and has more taste defects.
- Light or Extra Light: Does NOT mean the oil contains less calories or fat. Only that it has a milder flavor compared to extra virgin.
- Pure: The oil contains only olives. However this says nothing about the quality (how it was harvested, when, etc).
- Blended: Olive oil mixed with other oils, often all refined. Best to avoid.
- No claim: A bottle with only “Olive Oil” on the label didn’t attain any quality grade and contains cheap, refined and often adulterated oil.
We want to know. What olive oil have you been using? Was your brand on the pass or fail list?
What an eye opener! Happy to see my organic Kirkland passed the test.
So are we 🙂
Glad to find Kirkland on here also.
I lived in Italy for almost 25 years and I have been using freshly cold pressed olive oil. We used to get in November the same day it was pressed. Our friend had olive trees and we helped to collect the olives. This was in Umbria. It was very tick and very fruity. That was six years ago and the price of one liter was Euro 10.00. I miss it terribly.
I can ONLY imagine getting fresh pressed olive oil the day it was made! That sounds incredible. Thanks for sharing 🙂
We use olive oil in our cooking. Kirkland is the brand currently in the cupboard! Hurray!! One more reason to continue buying organic food from Costco!!!
Yes, that is a great thing Penny!
The 365 Organic Extra Virgin Olive Oil from Whole Foods has a seal on the back from the North American Olive Oil Association which certifies the quality of the Olive Oil. Does this pass the test or do I need to make a run to Costco?
Hi Susan-
GOOD question! We are going to investigate this as many companies who have this seal were NOT approved during the UC Davis testing. Stay tuned. We will look into it. Meanwhile, you can get California Olive Ranch at Shoprite!
I am also adding Whole Foods CALIFORNIA 365 and Trader Joes 100% Greek Kalamata to the list as APPROVED 🙂
Hi I’m confused on the Kirkland olive oil there is two kinds of Kirkland olive oil which one is the best or are all of them good?
Hi Marlone,
The organic one is the one that passed the California Olive Oil Council test.
Don’t like to buy in plastic bottles..Is this brand in glass?
YES this brand is in glass – we agree the glass is a MUCH better and safer option health-wise than plastic.
please BEWARE of Shoprite brand “Organic Olive Oil”(label also says Extra Virgin Olive oil) It tastes horribly bitter, rancid and inedible. I shudder to think what the real facts are about how this oil is made , etc. I bought it in an “emergency” when I couldn’t get to my regular store in NYC and will not consume it.
Thanks for the warning!
Just went to store today and they had large displays and low cost of Alonia Extra Virgin Olive Oil and wondering if this is a “good”, “bad”, or “so so”. I had never seen it before.
Says Produce of Spain..
Ideally we like to see some type of certification but they do not all have this. This brand does look like a good choice though when i did a little back research.
i am grateful for the list here. i just finished off my litre of alonia and it has a fantastic flavor profile. it does not have any of those seals on it so i thought i would look it up. i have found nothing to debunk it, and it is pretty delicious. i will buy it again but i am also going to try kirklands against others on the list here to see which i like most.
mostly, i want to know that when i am paying for 100%olive oil that i am buying just that.
ALONIA Has no mention of mono or poly unsaturated fat….hmmmmmm?
Hmm not sure Tim. I often stick with the California brands now that have the seal of approval. Less likely for tampering when more local (ie: not from Italy).
I too purchased the Alonia EVOO while it was at Kroger. I have yet to use it, but I know Spain produces a great deal of high quality EVOO so I took the chance. There is a lot number and best by date on this bottle. As well as the producers company name, address, phone number, and web address. Also lists Acidity Max: 0,5•
I am going to see if it will pass the refrigerator test. Will update.
After 4 hours in the refrigerator the Alonia is clear but is a little thicker but not solid. I know this isn’t a 100% effective way to tell. However, I wanted to share my result. Thanks for the great info here!
Thanks for sharing Brandy!
We have been using Pompeian organic extra virgin with the American Olive Oil Assc. label. We bought the large bottle of Alonia, no certification, (yes because it was cheaper) from a large display at the local Kroger affiliate. When cooking pasta, we always put a couple of spoons of olive oil in the water before putting the pasta in. Last night was the first time that we had used the Alonia this way. As the water was heating, the oil had formed “bubbles”on the surface. In the center of each bubble was about 25 % of a whiter colored oil. This indicated to me that this was a blend of some sort where one part melted or reached a certain stage sooner than the other. Have you ever seen this?
Thanks for sharing Joseph! Hmm never seen this but unless we have certification I wouldn’t necessarily trust its 100% olive oil.
Thank you for this review and comments. I used to pick olives and bring them to our local “frantoio” for pressing and using the centrifuge process separate the water and other impurities from the oil. We (I) never knew of the oil categories. We used it for everything, the only oil was our oil from our olives. It usually lasted about a year or just over the new season. And yes age does not make it better. Always kept in a clay container or “anfora” in a dark corner of the house. I am and have been always suspicious of all of the labels from cheap to very expensive and I have had “great” cheap brands and “bad” expensive ones. Every time I buy a bottle I feel I take a chance. Even from bottle to bottle of the same “tried and true” brands. Example: I used to buy Shoprite brand, good price, good oil, good taste, until a couple days ago, we opened a new bottle, a 500ml, (used to buy 1 liter) it turned out to be rancid, leaving a burning sensation in the back of the throat. Very bad. Now I have to return the remaining bottles (4) back and probably argue with the manager. Caveat emptor.
Question: Does anyone know the difference between cold pressed and extracted? Also, what is “first cold press”? Is there a “second” pressing?
Thank you. My apologies for the long comment.
Domenick
Hi Domenick thanks for your reply sorry we missed this earlier! Here are some good resources. You ask excellent questions!
https://www.oliveoilsource.com/article/first-cold-press-obsolete-term-it%E2%80%99s-fact
This is a great list to go by – all have been certified to be pure:
https://www.cooc.com/seal-certified-oils/
I bought Alonia Extta Virgin is it fake or real?
Hi Deb,
When brands do not have the seal from one of the companies above we have no way of knowing. We prefer to use brands that have the seal to be sure. Thanks for asking.
trader joes doesn’t solidify at all in the fridge tastes bad too.
Jeff thanks for sharing. Are you referring to the Greek Kalamata or the California Estate? We will look into it and remove from our “good” list if that’s the case!
Is 100 % Kalamata Premium Olive totally free of fake oils?
Hi,
I bought several bottles of Alonia Extra Virgin Olive Oil at krogers when they had “A Taste of Spain” promotion. I have used this olive oil extensively for cooking and bread dipping. It has consistent flavor, never went rancid and I would recommend it even though it doesn’t have the labels mentioned. I does have a best by date. I was stationed in the military in Spain in the early seventies. I used many Spanish olive oils there and enjoyed the flavor of the Spanish products. I would put this brand up against any of the Italian olive oils. Olive oil is like wine, If you like it use or drink it. If you don’t like the flavor profile, don’t buy it. I am now on the search for more of this oil. I think it is the best.