Stephen Sinatra, MD

Authentic extra-virgin olive oil is an anti-aging superfood loaded with healthy fats and antioxidants. It is one of nature’s greatest gifts – pure, healthy and alive. Unfortunately, finding real extra-virgin olive oil may be harder than you think. It has come to light that many olive oils labeled “extra-virgin” actually contain altered, imposter oils.

• Olive oil purported to originate from Italy – often did not. A good deal of the oils sold as “Italian” were actually oils from Spain, Morocco, and Tunisia.
• Some extra-virgin olive oils were diluted with oils of lesser quality, such as soybean oil.
• Color and flavor of oils were manipulated with beta-carotene (affects taste) and chlorophyll (alters color).
• Highly altered oils of multi-country origin were labeled “Extra-Virgin” or “Packed in Italy” or “Imported from Italy”.
• 69% of imported “extra-virgin” oil did not meet the criteria in one study.
• Authorities have made attempts at regulation; however, there are few legal repercussions for the producers of fraudulent oils.

Additionally, a 2010 Brazilian study (see Alves) described the situation thusly: “Extra-virgin (EV), the finest and most expensive among all the olive oil grades, is often adulterated by the cheapest and lowest quality ordinary (ON) olive oil.” In 2013, olive oil topped the list of foods most prone to fraudulent practices, according to a draft report of the European Parliament Committee on the Environment, Public Health and Food Safety (see Butler). The risk list was based on research findings, police records, and industry consultations.

What You Need to Know When Shopping for Real Extra-Virgin Olive Oil

After much olive oil research, I’d like to share some advice that can help make you a smarter consumer and find the authentic extra virgin olive oil you want. First and foremost, make sure you buy extra-virgin oil. I also suggest doing the following:

• Look for a harvest date on the label and choose a product with a current year harvest.
• The oil should be cloudy, not clear. This indicates the olives have been crushed and the oil still contains valuable phytonutrients.
• Check the label for the source of the olives – country, state, and province – and for unique certification, such as DOP in Italy (DOP means all phases of production, processing, and preparation are traditionally conducted in the certified area) and COOC (California Olive Oil Council) certification.  
• Be wary about imported products because of the shipping time and exposure to heat, and concern about quality control. Most products come to the U.S. by boat. Time and heat are critical factors that can affect freshness.
• Always store in a dark bottle, a metal container, or other packaging that blocks light. Keep in a cool cabinet, away from light and heat. No need to refrigerate.
• Use your olive oil smartly. In the kitchen I generally use extra-virgin olive oil for drizzling amply onto vegetables and salads – you can also use it for cooking at low temperatures for short periods of time, such as sautéing. For cooking in general, I recommend coconut oil, a saturated fat least vulnerable to oxidative deterioration from heat.

Benefits of Extra Virgin Olive Oil

People often ask me, is extra virgin olive oil healthy? To which I reply, It’s a superfood! I’ve come to believe this after reading research study upon research study demonstrating the health benefits of extra virgin olive oil.  Full of healthy compounds, olive oil plays a paramount nutritional and health role as an “All-star” of the Mediterranean diet. When you seek out authentic extra-virgin olive oil, you are getting the highest concentration of healthy compounds due to the careful production of this finest grade of olive oil. Real extra-virgin olive oil is produced by means of cold-pressing the olive fruit. This technique protects the fruits nutrients and antioxidants which can be destroyed if oil is extracted by means of heat or solvents – processes that may be used in the production of lesser grade oils. The resulting cold-pressed oil is rich in nutrients and antioxidants.

Food for Thought – Extra-Virgin Olive Oil Is a Fruit Juice!

Ultimately, few people associate real extra-virgin olive oil with what it essentially is: a fruit juice. Chock-full of health compounds like polyphenols and antioxidants, there is no comparison for golden, rich, authentic extra-virgin olive oil. Remember, like all fruit products, the fresher the better and to obtain the highest quality, it is best to get it from a local source. Try to avoid oils that have taken long trips around the world, especially when you are unsure if the label claims are accurate. Try varieties produced right here in the U.S. such as those from Sonoma Valley and seek out brands that carry the trusted COOC certification. Last but not least – enjoy drizzling your way to health!

Image courtesy Dr Hyman