- Chill It – monounsaturated fats like olive oil will become cloudy when cold. If your oil remains clear after a couple hours in the refrigerator, it’s not pure olive. This is not a slam dunk, however: some oils labelled “olive” have just enough in it to pass this test but contain other oil constituents.
- Locally Source It – while this isn’t practical for most, if you live in a region in which olive oil is actually made, chances are pretty good it’ll be pure from the source. Local farmers’ markets and specialty stores may carry regional products.
- Price It – pure olive oil costs more than fake (the difference in price is decidedly worth it when you consider the health impacts). If it costs less than $10 a liter/quart, it’s not pure olive oil.
- Read It – check the label for a seal of approval from The International Olive Oil Council (IOOC) or the California Olive Oil Council (COOC). IOOC has published testing methods to determine if there are extraneous oils combined with olive. If it’s not pure, it’s not certified. (5) COOC regulates the marketing of California olive oils as extra virgin and from olives grown in California; we couldn’t find details as to whether it either would certify a producer who mixes other oils with olive but a seal lets you know that at least it’s extra virgin, which is the highest grade. (6)
Other things to consider when buying olive oil:
- Look for a harvest date on the label—fake oils usually won’t have one.
- Only buy cold-pressed, extra virgin—heat not only detracts from the nutritional value but there are chemicals applied with heat extraction methods.
- Do not buy “light” olive oil—it’s not pure. You want the fat, anyway!
- Dark bottles prevent oxidation and prolong shelf life.
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