Olive Oil

Written By Nicole Benter

When I was in Italy, two local chefs alerted me that some olive oils are altered by adding in other cheaper oil. They were really passionate about using only the highest quality, authentic olive oil.

Here is a resource and a list for more info:

source: https://www.maryvancenc.com/how-to-choose-the-healthiest-olive-oil/

The following olive oils were found to have be accurately labeled as pure Extra Virgin:

Kirkland Organic
Corto Olive
California Olive Ranch
McEvoy Ranch Organic

The following olive oils were found to have been fraudulently labeled as Extra Virgin:

Whole Foods
Rachel Ray
Safeway
Newman’s Own
Colavita
Bertolli
Filippo Berio
Pompeian
Star
Carapelli
Mezzetta
Mazzola

If you sample the above oils, you likely can tell immediately by the chemical smell that they weren’t 100 percent pure.

How to Choose the Healthiest and Best Quality Olive Oil

High quality extra virgin olive oil can range from delicate and buttery to fragrant and fruity to grassy and peppery. Though you can’t really tell quality from the color because of so much variation, it can range from deep green to golden. I personally prefer the grassy, deep green olive oils and believe those offer the greatest polyphenol benefit.

prefer the deep green grassy olive oils.

  • Look for a harvesting date or description on the label. I look for a harvest date and expiration date.

  • Buy local if possible, or drop in on olive oil tastings. Here in Northern California, many shops and wineries with olive groves offer olive oil tastings so you can sample locally produced oils.

  • Buy certified organic.

  • Anything labeled as “light” or “pure” olive oil likely has been processed and is not virgin quality.

  • Opt for California-produced oil. It’s less likely to be adulterated. Look for the estate name on the label.

  • If you’re able to smell the oil before you buy, do so. It should smell fresh, fruity and grassy and not of chemical solvents.

  • Shop for oil in dark bottles. Dark glass protects the oil from sunlight, which can turn it rancid and affect the quality and flavor.

Nicole Benter
Previous

Optimize Your Sleep