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Is Your Olive Oil 100% Olive Oil?
Is it true that most of the olive oil sold in the United States isn't really olive oil but something else passed off as "extra-virgin?"
According to Dr. Andrew Weil, it is!
Here's what he says in his Q&A (Published 04/18/2006)
Unfortunately, it appears to be true. I've been doing some research lately on the untold olive oil story, which is a scandal in need of widespread exposure and corrective measures. I'll be reporting on what I've learned this week in response to questions that I've been asked on the subject.
As you know, I recommend olive oil as the best all-purpose oil, not only for salads but for most cooking needs as well. The monounsaturated fat in olive oil appears to be protective against heart disease, some cancers, and other chronic diseases while saturated fats such as butter and other animal fats and polyunsaturated vegetable oils are associated with increased health risks. (Omega-3 fatty acids from wild salmon and other types of cold water fish also are beneficial to health.)
The highest quality olive oil (the extra-virgin form extracted from fresh olives with gentle pressing) also has a high fraction of antioxidant polyphenols that are very good for you. To qualify as extra-virgin, olive oil must have an acidity of less than one percent. (A few good brands state their acidity on the labels.) In Europe, olive oil must pass rigid taste and chemical tests to be ranked as extra-virgin and must be less than two years old. The age of extra-virgin olive oil is rarely stated on the labels of olive oil sold in the United States.
Most of the olive oil sold in the United States is imported from Italy or Spain. While some Italian and Spanish olive oils are of very high quality, many products sold in the United States as "extra-virgin" may be a lesser grade of olive oil and some may be primarily canola or hazelnut oil to which a small amount of olive oil has been added for color and taste. Some olive oil we get here may come from pomace, the olive pulp left after pressing out the oil. Additional oil can be extracted from pomace by treating it with hexane, a chemical solvent - not a good practice. Even when the bottle contains genuine olive oil, it may not be from Italy or Spain as the labels suggest - both countries import huge quantities of cheaper olive oils from Tunisia, Turkey, Morocco or Libya, bottle them and label them "imported from" Italy or Spain. This is deceptive marketing.
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Add this Olive Oil Information to Your Library
""of 73 olive oils . Only 4% were pure olive oil" - FDA"
Dr.Andrew Weil Reports Olive Oil Scam
- Olive Oil Scam
- I've been doing some research lately on the untold olive oil story, which is a scandal in need of widespread exposure and corrective measures.
- Dr. Weil's Home Page
- DrWeil.com is the leading online resource for healthy living based on an integrative medicine philosophy. For the last seven years, DrWeil.com has helped millions of consumers and health professionals stay abreast of news and information in the field though the site, as well as e-mailed Daily Tips a
COOC Certified Olive Oil
Storm Olive Ranch Olive Oil 2008 by ChefShop
Amazon Price: (as of 07/09/2009)
Label Loopholes Olive Oil
Why does the United States allow the import and sale of olive oil products that aren't really olive oil or aren't really extra-virgin, even if they say so?
Olive Oil Cruet
Chef's Planet 8 oz Glass Cruet
Amazon Price: $14.95 (as of 07/09/2009)
Not A Guarantee of Quality
"The label ...of 'Cold-Pressed Extra Virgin' is not a guarantee of quality. There is nothing in US laws that govern the production and labeling of olive oil that says that olive oil labeled as "Extra Virgin" has to be 100% Extra Virgin. Very surprising, isn't it?
As a result of these very loose regulations, we have an olive oil market in the US that is full of fraud and deception."
~~www.elikioliveoil.com
Beware Of "Light OIive Oil"
"We have a situation where highly refined and filtered products such as those labeled as "Light Olive Oil" and "Extra Light Olive Oil" are being sold to the consumer as quality products when they are the lowest of the low-quality olive oils available on this planet."
In fact, many unsuspecting consumers in the US buy and use Pomace olive oil that is sold in many markets around the country at prices that are lower than other types of olive oil."
~~www.elikioliveoil.com
"Light Olive Oil" Bad For Your Health
"This oil however is very bad and we would advise you to stay away from it. It is extracted from olive cake (the solid stuff that remains after production of olive oil) through the use of high temperature, high pressure and chemicals and does not contain anything that a sensible person would want to put in their body. DO NOT TOUCH THIS STUFF; IT IS DANGEROUS TO YOUR HEALTH; STAY AWAY FROM IT."
~~www.elikioliveoil.com
he European Union recently placed a hold on all exports of Pomace oil because it suspects the oil to contain certain carcinogens.
What to Look For
* Look for imported oils certified by the International Olive Oil Council (IOOC) or by olive oil certifying bodies in Italy (DOP), Spain (DO) or Greece (HEPO).
* Look for California olive oils certified by the California Olive Oil Council (COOC).
Trust the Seal - Your Extra Virgin Guarantee
Certified Olive Oil
- Seal Winners for 2008
- The oils listed here have met all requirements for Seal Certification, including:
* Olives mechancially extracted without chemicals or excessive heat
* Less than .5% free eleic acid
* Positive taste elements and no taste defects, as determined during a blind tasting
Seal Winners 2008
I found the following Olive Oil products on the COOC Website list.
Storm Olive Ranch Olive Oil 2007 by ChefShop.com
This year's olive oil is bold and asserive, and a more...0 points
Jaeger Family Olive Oil - California By ChefShop.com
2006 Gold Medal Winner at LA, Yolo County Fair and more...0 points
LE COLLINE OLIVE OIL (2006) by ChefShop.com
The 2006 harvest olive oil has a lovely fragrance more...0 points
Olive Hill Farm 100% Lucca Extra Virgin Olive Oil
Olive Hill Farm 100% Lucca Extra Virgin Olive Oil more...0 points
Pasolivo Extra Virgin Olive Oil
Willow Creek Ranch is a family owned and operated more...0 points
PASOLIVO OLIVE OIL (2006) by ChefShop.com
Gold medal winner at the 2007 Yolo County Olive Oi more...0 points
Most Adulterated Agricultural Product
In 1997 and 1998, olive oil was the most adulterated agricultural product in the European Union, prompting the E.U.'s anti-fraud office to establish an olive-oil task force. ("Profits were comparable to cocaine trafficking, with none of the risks," one investigator told me.)
- The New Yorker
- Slippery Business -- The trade in adulterated olive oil.
Listen on NPR
- Olive Oil Fraud Rampant as Demand Skyrockets : NPR
- Italian extra-virgin olive oil has become so lucrative that adulterated olive oil has become the biggest source of agricultural fraud problems in the European Union. The FDA doesn't routinely test imported olive oil for adulteration, and some products are difficult to test.
Dark is Better
Choose oils contained in dark-colored or opaque containers.
More Evidence
- SENATE RULES COMMITTEE Report
- "of 73 olive oils . Only 4% were pure olive oil" - FDA
- Boston.com
- "Feds Seize Truckload of Fake Olive Oil"
The U.S. Food and Drug Administration tested the chemical composition of the oil and found it was really less expensive soybean oil, prompting Thursday's seizure. - Better Nutrition
- buyer beware: olive oil industry fraught with fraud
- Zeek.com
- The great olive oil scam available in stores now
More Information For Your Health
Dr. Andrew Weil's Books
The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit
Amazon Price: $18.21 (as of 07/09/2009)
Eating Well For Optimum Health: The Essential Guide to Bringing Health and Pleasure Back to Eating
Amazon Price: $11.72 (as of 07/09/2009)
Healthy Aging: A Lifelong Guide to Your Physical and Spiritual Well-Being
Amazon Price: $18.45 (as of 07/09/2009)
Eight Weeks to Optimum Health: A Proven Program for Taking Full Advantage of Your Body's Natural Healing Power
Amazon Price: (as of 07/09/2009)
How can you be sure that the olive oil you buy really is what it is supposed to be?
What to look for:
- * Be suspicious of low prices. You're not likely to find true extra-virgin olive oil for less than $12 for a 500-ml bottle. The best quality olive oils command very hefty prices. One brand, Manni, a Tuscan olive oil used in the finest restaurants in the U.S. and Europe, sells for about $260 for 30 ounces (that's extreme).
* Look for imported oils certified by the International Olive Oil Council (IOOC) or by olive oil certifying bodies in Italy (DOP), Spain (DO) or Greece (HEPO). Be wary of any imported oils not marked with the logos of these certifying agencies, and do not be fooled by the term "imported from" these countries, which merely means it has passed through the region on its way to market. Instead, look for "made in" or "manufactured in" to confirm the country of origin.
* Look for California olive oils certified by the California Olive Oil Council (COOC). Most of these olive oils come from small producers and are sold locally and via the internet. You can link to individual producers whose oils have been certified via the COOC website (www.cooc.com). These olive oils tend to be expensive compared to supermarket brands, but at least you can be sure you're getting what you pay for. Be skeptical of any California olive oil lacking the logo of the COOC on the label.
* Make sure the oils you buy are no more than one year old. If stored properly, olive oil has a shelf life of about two years so the older the oil, the more likely it is to turn rancid. Good oils will be stamped with a packaging date.
* Don't focus on the color of the oil. Good olive oil can range in color from light yellow to green depending on the variety of olives used. Color is no indication of the quality of the oil.
* Choose oils contained in dark-colored or opaque containers. Light damages oils. At home, store the oil in a cool, dark place.
* If you're buying olive oil in a store that is offering tastings, avoid any with a chemical flavor or odor (the oil is no good if the taste reminds you of nail polish, rubber or PLAY-DOH). You should note the flavor of olives. Good oils also taste fruity, peppery, or may remind you of grass. A little bitterness is okay as long as the taste doesn't overwhelm the oil's flavor.
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Do You Have A Favorite Brand of Olive Oil?
List Your Favorite Brand Here and Vote!
COOC Certified Olive Oil
Jaeger Family Olive Oil - California By ChefShop
Amazon Price: (as of 07/09/2009)
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John Sills wrote
Good information. Thanks!
Posted February 15, 2009
Beautiful_GreenBeans wrote...
I read an article a while back about the use of hexane to coax olive oil and vowed only to buy cold pressed. Now I see it is even more complex. Thanks for the eye-opener!
Posted January 29, 2009
tandemonimom wrote...
This, I did not know! Please add this wonderful resource lens to my new group Real Food, Real Living. 5*
Posted January 21, 2009
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I am a Wellness Coach, artist, Sender of Cards, and webmaster. I love to travel, play T'ai Chi and drink Tea! (more)
