Learn

The industry needs major TLC.

What to know

The olive oil industry has had a history of problems, including mislabeling, adulteration with inferior refined oils, and failing to meet minimum sensory standards.

Sources

Bad blends

Adulterated olive oils can contain a blend of inferior quality vegetable oils like soybean oil, sunflower oil, palm oil or canola oil.

Olive oil can go bad during a variety of commercial production processes.

i. Olive oil becomes moldy when the olives have been crushed with dirt and mud.

ii. Old or rancid olive oils (often characterized by a wax crayon-like taste) are the result of inadequate storage and exposure to damaging light, heat or air.

iii. A grubby or dirty tasting olive oil is likely contaminated by larvae. When olive flies lay eggs in developing olives, the larvae feeds on the pulp—and end up getting processed into the oil.

View More Research

Keys to Authenticity

Bottles

Look for bottles made of UV-protected glass (like Brightland) or stainless steel that protect the olive oil from enemies of freshness - light and air.

Words

Look for extra virgin on the label, and be wary of meaningless terms like first cold-press. Light, pure, and refined refer to processing that removes flavor and nutrients.