I love the taste of fresh olive oil over a salad but chances are you could be consuming a fake olive oil without even knowing it. In this article you’ll learn some surprisingly odd and shocking reasons why your olive oil may be fake, but first let me explain some of the powerful health benefits of olive oil.
Olive oil is a healthy monounsaturated fat that is known for it’s health benefits, including the prevention of heart disease and certain types of cancers, such as colon and breast. Other health benefits include the reduction of hypertension and inflammation.
The greatest benefit that olive oil has is the combination of monounsaturated fats and antioxidants known as polyphenols. These 2 combined can help prevent LDL cholesterol from becoming oxidized. When LDL cholesterol becomes oxidized, it causes inflammation leading to heart disease and the hardening of important arteries.
Olive oil has also been proven to be fantastic for lowering blood pressure. Studies have shown a reduction of 8 mm/HG when olive oil is added to your diet consistently.
You could be missing out on all of these exciting health benefits if you’re using a fake olive oil. Even if the bottle says “extra virgin”, due to lack of regulation can be added to the bottles label without being true extra virgin olive oil.
Until recently I was testing many of the olive oils on the market until I came across a study that reported test results of many popular olive oils being fake. Many of the most popular brands included Filippo Berio, Bertolli, Colavita, Star, and Pomeranian.
Testing from a University in California came to the following shocking conclusion about the popular brands I mentioned to you above:
“The samples failed extra virgin olive oil standards for reasons that include one or more of the following: (a) oxidation by exposure to elevated temperatures, light, and/or aging; (b) adulteration with cheaper reﬁned olive oil; and (c) poor quality oil made from damaged and over ripe olives, processing ﬂaws, and/or improper oil storage.”
It’s been reported that less than 10% of the worlds olive oil production meets the proper criteria for labeling as “extra virgin” and it has been estimated that up to 50% of olive oils on the market claim to be “extra virgin”.
Some oils labelled “extra virgin” go as far as just being diluted with other vegetable oils. Others are produced from spoiled olives that have fallen from trees instead of being picked.
Choosing A Pure Olive Oil (A must follow)
Olive oil is vulnerable to air, heat, light, and time when you’re looking for a pure bottle. Here are 3 major things to look for when selecting an olive oil.
Storage – Olive oil should be stored in a dark or metal container to block light.
Harvest Date – Find an olive oil that has been harvested this year. Avoid oils unmarked or unwilling to provide a proper harvest date. They may not be fresh.
Be A Label Reader – See where the olives came from. This may include the country or state. If you’re unsure about the producer, look for seals of authenticity from certification agencies including the California Olive Oil Certification (COOC). Traceable oils are more likely to be authentic.
Is Authenticity Enough When It Comes To Quality?
The last note to keep in mind is where the oil originated. I want to take it a step further and explain to you why it may not be a good idea to buy olive oils from places such as Italy or Spain.
To keep shipping costs down many companies use boats for transportation. The problem with this shipping method is that the boats that olive oil is transported on get hot and can taint the freshness of the olive oil.
If the olive oil is being shipped by air then freshness can stay pure but be careful of companies using boats as shipping methods for importing because this can ruin the freshness of your olive oil. If you’re unsure where the olive oil originated choose an oil from California. They produce high quality oils and you’ll notice the difference when you compare taste.
The brand of Olive Oil that we recommend is California Olive Ranch. ')}