There’s a possibility the olive oil you own is a fake. Genuine extra virgin olive oil is produced by extracting oil from olives without the use of heat or chemicals, preserving the beneficial nutrients and flavors. However, due to the fact that the olive oil grades set by the United States Department of Agriculture are not obligatory for manufacturers, falsely labeled extra virgin olive oil is occasionally sold as authentic. Olive oil could be expired and spoiled, or diluted with inferior quality old olive oil or blended with less expensive seed oils such as canola and sunflower, then artificially colored with chlorophyll or beta carotene.
According to a 2016 publication, approximately 80 percent of the olive oil available in the United States is allegedly mislabeled. However, some argue that this claim is an exaggerated statement created by sensationalist journalists to grab attention. In contrast, a study conducted in 2015 and published by the Journal of the American Oil Chemists’ Society discovered that out of 88 samples of extra virgin olive oil, only three did not meet the purity standards for extra virgin classification.
My favorite way to test the oil:
Place 2-4 tablespoons of olive oil into a container. Secure the container and refrigerate it for approximately 24 hours. If the oil solidifies after 24 hours, it indicates that it is monounsaturated and pure olive oil.
Here are some other ways to tell if olive oil is 100% real:
Smell and taste:
Real olive oil possesses a refreshing aroma reminiscent of grass or fruit, and its taste is vibrant, earthy, green, or even peppery. Conversely, counterfeit olive oil may exhibit a greasy, rancid, or insipid flavor.
Oil lamp test:
Pure olive oil should burn without producing smoke and maintain a lit wick.
My favorite 100% pure olive oil here
Take a look at the color:
Pure olive oil typically has a light yellow color, whereas extra virgin olive oil is a golden green hue. Remember to check the expiration date: Pure olive oil should be used within 12 months, as anything exceeding 24 months is not considered pure.
Look for government seals:
Look for official government seals of approval on the packaging, like the “California Olive Oil Council Certified Extra Virgin” label.
Make sure it’s organic:
Look for organic olive oil.
Look for single source:
Monitoring the quality of single source oil is simpler compared to oil from multiple sources.
