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  1. says

    I have a question – How would you go about testing the olive oil before you buy it? I would be very upset to purchase a bottle of olive oil, then do the test at home, only to find it has been watered down. I haven’t test the bottle I have now, in a way I am worried it may be diluted. Is there a way to test in the store?

    • Tiffany says


      I don’t know if you can test olive oil before you purchase it, unless you purchase it specifically from an olive oil shop, but even then it would require refrigeration and I don’t know if that’s something they will accommodate. The only way you could test in a store is if you put the oil in a chilled location (like where the milk and eggs are) and came back the next day… but I don’t know how plausible that is.

      Going forward if I try a new oil, I plan to test it when I get home and return it if it isn’t pure. Most stores have return policies that should allow this.

      The bright side is once you find one or two oils you trust, you shouldn’t have to re-test them unless you have reasons to suspect they’ve been tampered with. ~Tiffany

      • bob says

        There is such a thing as customer service. You buy the oil, take it home, put the whole jar in the fridge. If it solidifies then you know, if it doesn’t return it. Really it is THAT simple. Tell the folds at the store if it is NOT olive oil and maybe they can put pressure on their buyers to get the real deal.

      • Russ says

        Hi Tiffany,

        Great article. I also read the article about whether or not the refrigeration test is valid. I just tested some olive oil from Trader Joe’s; Premium, Extra Virgin, All Natural, Cold Pressed, Imported from Italy. I poured some in a saucer and some in a juice glass and left them in the refrigerator over night. They’re still liquid. No solidification yet, not even a sign of solidifying.

        I’ll leave them for a full 24 or even 48 hours and see if it just takes a little longer.

    • Richard says

      If you read the article carefully you can easily figure out that the author is a quake and the test almost useless.

      The only valid results possible from the test after 24 hours in the refrigerator is that it remains liquid and is therefore likely not olive oil.

      Most, if not all, monounsaturated oils solidify in the refrigerator. That means the solid in your refrigerator could be peanut, coconut or many other oils and not what you paid for. Another thing that should have been mentioned in the article is that a recent study indicated almost 70% of the labeled EVOO in the US is fake.

      • Tiffany says

        Hey there Richard – you might not have seen this, but this article was originally shared in April of 2013… so if your “recent study” truly is recent, it would not have been available at the time of publishing. There is however a link in the article (the very first link) that highlights a news story that does cite the tampering of olive oil. If you would be so kind as to leave a link to the study you’re referring to, I’d be happy to read it.

        Also, to address the validity of the test, there is an update towards the bottom, where the discussion of whether this test is valid or not continues. I encourage you to click it and continue reading.

        Lastly, this is a positive and upbeat community. Name calling will not be tolerated, and honestly, isn’t necessary. If your comments do not further the discussion in a helpful manner, they will be deleted. :)

        • kim says

          UC Davis did tests in 2013 of this refrigerator method and also tested chemically that the olive oil was ‘pure’ and the opposite was true, was there another study this was based on? They found that the lower grade oils solidified and not pure EVOO so I’d love to see the contrary data source to see what factors they were looking at

  2. Anna says

    Which olive oil did you buy from Costco? The one I have is their organic olive oil, I will have to perform the test and let you know how it goes :)!

    • Tiffany says


      I do NOT have the organic variety – just plain “Kirkland Extra Virgin Olive Oil.” Do test, and let us know! Thanks!! ~Tiffany

  3. Valerie B says

    Wow, I feel like I’ve been completely screwed over! I tested Bertolli EVOO and DaVinci 100% Pure Olive Oil and neither one solidified. The DaVinci, which I didn’t expect to, actually got a little thicker, while the Bertolli is still just as liquid as when I put it in the fridge (well over 24 hours). I’ve used at least half of both bottles so I don’t think I can return them, but you can bet I’ll be trying a different brand. Or just not using it very often and realizing that it’s not pure olive oil. I will be writing to the company though. What’s next – artificial sweetener in my milk? Oh wait…that’s coming too. Grrrrr!

    • Tiffany says


      What a bummer! :( However not using it as often, knowing it’s not pure, is an excellent way to not waste resources (given that you can’t return them). Thank you for posting the brands – it allows the rest of us to make educated decisions too. And please let us know when you find a good one too!!

      Artificial sweeteners in our milk… I know it. Much more to say on that topic than this tiny comment area will allow. 😉 ~Tiffany

    • Mary Katherine says

      Valerie, if the DaVinci brand got thicker (and the other brand not at all) – maybe there is a chance your fridge wasn’t cold enough.

      Did you try making it colder, and trying again?

      Tiffany, what setting did you use?

    • bob says

      WHOLE FOOD is the only way to go and raw milk is on that list. If you get anything else well…good luck. They have found uranium in milk and cheese…so like I said good luck.

      • Shannon says

        Bob where are you finding raw milk? I would buy it but unpasteurized dairy is banned in Canada and the US…except for Quebec, and I’m not going there to get it 😉

        • vicky says

          You can buy raw milk in Canada by buying a share in a cow. I live in Calgary and my raw milk was coming from Vancouver. About $7 a litre. I bought some for about a year but then the pick up and drop offs were becoming too much when the truck was late or broken down and I was tied up so I quit. But it was very tasty.

        • Lorien says

          you can purchase raw milk in many places in the states. Some require off the farm purchase only and some allow it to be sold in stores. I used to get it straight from the store in NH. There are states that do not allow raw dairy in any form even cheese. Colorado where I now live is one of them. You would have to find a farmer willing to sell it to you illegally off the farm but they are out there if you live in a state that gives itself the right to tell you that you can’t eat what you want.

        • Stephanie says

          raw milk is not banned in the US. That is a misinterpretation of the law. Each state has its own regulations. I live in Pennsylvania where you may buy raw milk as long as the FDA has certified is safety. They check the raw milk approved Farms 3 times per week. That is why it cost a fortune you’re paying for the FDA inspector

  4. Gina says

    I buy the same brand of olive oil from Costco that you do. But I’m thinking since it did solidify that’s a good thing. Now that we have a Trader Joe’s somewhat nearby (45 minutes)I think I might go with that brand next time. Great info-thanks!

  5. Blair Massey says

    This was a very interesting test. Consumer Reports did a test on olive oil last year. Costco’s Organic Extra Virgin Olive Oil came out on top for purity, taste, price and having the correct darkness to the container. This is the only brand I buy unless I can get Olive Oil from a small local farm here in California. It is important to know that you are getting what you pay for. I do the same thing with honey. Practically all honey is adulterated with high fructose corn syrup. YUCK!

  6. Denice says

    I know you don’t want to cook with olive oil, but a nutritionist told me years ago that you should only cook with REGULAR olive oil ONLY. She said Extra Virgin Olive oil has a “low smoke point” and is carcinogenic when heated enough to actually cook something.

  7. Lindsay says

    Just wanted to chime in with Valerie that I too tested my Bertolli EVOO and it didn’t solidify… so it’s unlikely that BOTH of our fridges weren’t cold enough. I also had used half of my bottle and can’t return it. I just found a list this week with “impure” honey…{%2210151517165419589%22%3A10150456215844398}&action_type_map={%2210151517165419589%22%3A%22og.likes%22}&action_ref_map=[]
    if anyone is interested it might save someone some money on impure honey!!
    Thanks Tiffany for all the time and research you put into keeping us informed!

    • Tiffany says

      GREAT information – thanks for sharing Lindsay! I do feel a little better about Kirkland honey now, but still even more tempted to buy it from the farmers market instead. Sorry to hear about your Bertolli too. :( ~Tiffany

  8. Kimberlee Tangen says

    This was very informative; however, I would like to know why you are no longer cooking with olive oil?

  9. Linda in Oregon says

    Grocery Outlet, Seville, cold pressed, extra virgin olive oil, imported from Italy, dark green bottle. Seems like it says all the right things, but it’s as liquid as it was when I put it in the refrigerator for 24 hours. Grrrr…

    Fred Meyer, Filippo Berio Olive Oil, since 1867!! for sauteing & grillings, made from select high quality olive oils from Italy, Spain, Greece and Tunisia same story, totally liquid.

    Thanks so much for this information Tiffany. I’m disappointed in my oils. I saw one from Calif. at Grocery Outlet, I think I’ll try that one next. Hopefully they have higher standards in place. I just figured if the olive oil was from Italy, it had to be good. Guess not. 😉

    • Tiffany says

      Linda in OR,

      I appreciate you sharing your experiences, even though they didn’t turn out as expected :( Unfortunately, more proof that all those fancy labels are just for sales. Thanks again Linda, and please do keep us updated!! ~Tiffany

  10. says

    Wow! Thank you for sharing. I’m testing our olive oil TONIGHT. I didn’t know that it could be tampered with. I’m also going to be checking out the article you referenced. I don’t use olive oil for much other than salad dressings, but I still hope mine turns out fine!

  11. says

    Thanks for posting this! I’ve got both the Costco Organic (not yet opened) and regular Olive oils (about half gone) and I’m glad to test and get back to you with my results for the organic once I open it. I hate to waste, so I will use the rest of the bottle that’s open first.
    I mainly use it in pizza–and bake that at a high temp–so I am curious.
    Appreciate it!

    • Tiffany says

      My pleasure Kirsten! We’ve made pizza dough both with and without the oil and didn’t notice much of a difference, so we now go without. You guys eat it as often as we do, so it’s definitely something to put on the radar. I look forward to hearing your results! ~Tiffany

      • Tiffany says

        Thanks for chiming in Katie! Good to see you in my neck of the woods!

        One thing I do want to throw out there is baking with a stone. Our pizza stone was designed to withstand high temperatures (800-900F is not uncommon), and since our pizzas cook directly on that stone, the possibility of compromising the integrity of the oil at that temperature seems even greater. I can’t know for sure the temperature of the pies, but just something to consider if you use a stone as well. ~Tiffany

  12. Olinda Paul says

    I do NOT buy any Italian based oils or distributed by Italy as most of them are FAKE and do not solidify in the fridge. I have also used oil from Greece and the Ukrane…they do the same to their oils. I have even used a local olive oil company in California called STAR. Here is their response to my questions:

    They use 100% olive oil. If so I asked why doesn’t it solidify. Because the use “different” types of olives to make one blend. Which seemed to make sense to me for a moment. Then if they use different oils, some types of olives don’t have as much oil properties? Harrumph….and I say this because being Portuguese, my grandparents on both sides made their own olive oils, each using a different type of olive tree. After pressing the oil was kept in a dark closet with a very dark bottle and it was revered. When put in the fridge it definitely became solid. I am not an expert but olive oil doesn’t even TASTE the same as I remember. Also, it was much more oiler and more flavorful than we see in the stores. It’s all about the money they can make at the end of the day. Sad really. You can call the companies while at the grocery like I do. It’s powerful when you say…well then, I don’t think I will buy this brand.

    • Tiffany says


      Wow! Your personal experience puts a new spin on olive oil. Olive oil SHOULD taste distinctly like olives – kinda like coconut oil tastes like coconut! How interesting that your grandparents made their own. It would be such a treat to try a homemade version!

      Star was one of the brands I was wanting to try, but just didn’t have the opportunity to. Thanks for letting us know how your experiment turned out. It is very sad that the quality of our food has become lesser important than the bottom line profit. :( Thanks for sharing! ~Tiffany

  13. says

    Tiffany, I’m sorry but the fridge test is a myth. This website explains why: . If you want to know if your olive oil is the real thing, look for the COOC seal (tested for purity) or do your own taste test at home. Open the bottle, close your eyes, and smell. It should smell vibrant and wonderful. Next, pour some in a little glass, and take a taste. Roll it around on your tongue. You should be able to taste the olives, there might be some bitterness or pepperiness at the back of your throat. What you shouldn’t taste is anything greasy, moldy, rancid or reminiscent of cardboard. It also shouldn’t be a neutral tasting oil.

    • Tiffany says


      I mentioned to Corey, but I’m going to revisit this issue again next week. The information you and other readers have shared is definitely worth reading and I want to have the opportunity to give it my full attention. I’ve also read some great research on the topic, but right now it’s like a tangled ball of string in my head. I want to lay out the thoughts so that they all make sense (even to me!) so that we’re all more educated! Thanks for sharing your point of view! ~Tiffany

  14. Corey Jewett says

    Tiffany: The fridge test is inaccurate and misleading. Other oils (like canola and peanut) have enough monosaturated fat that they will at least semi-solidify in the fridge. (I don’t own any canola oil, so I can’t verify this.) See: AND

    As for why some oil would take longer to solidify, again it has to do with the ratio of monosaturated fat. When you get down to it, olive oil is a crop. It will vary depending on growing conditions, varietal, harvest time, etc.

    Blair Massey: Actually, the Consumer Reports article I believe you are referring to ( is specifically for the Kirkland Signature Toscano oil, not the organic one.

    I haven’t read Tom Mueller’s book Extra Virginity (, but there are some helpful resources on his site:

    Specifically on the topic of Costco’s olive oils he says: “Costco Kirkland Toscano – Kirkland is the Costco store brand. I’ve been disappointed by Kirkland Organic EVO (not to mention the “extra virgins” in multi-liter plastic jugs), but the Toscano signature oil is the real deal.”

    • Tiffany says

      Hi Corey,

      I’m going to revisit this issue again next week. The information you and other readers have shared is definitely worth reading and I want to have the opportunity to give it my full attention. I’ve also read some really great research on the topic, but right now it’s like a tangled ball of string in my head. I want to lay out the thoughts so that they all make sense (even to me!) so that we’re all more educated! ~Tiffany

  15. says

    I ALWAYS use organic virgin coconut oil for all eating and cooking.
    The safest and best there is and with all the health benefits other oils can only dream of. I buy it in 5kg lots to make it economical.
    Hemp Seed oil far superior to olive oil for making mayonaise etc.
    If something is too expensive use it more frugally is my motto but get the best.

  16. Kelly H. says

    Woohoo! I don’t have to test mine because you already tested it for me! :) I get Trader Joes olive oil. Now I will keep getting that when I run out.

  17. Tonya F. says

    Thank you for this information. This topic caught my eye because just this week I went to my local health food store for groceries and they were out of my normal Organic Extra Virgin Olive Oil (Field Day). So I purchased a different brand (Flora). I kept getting aggravated because I would pack some of the Flora olive oil and balsamic vinegar in my lunch, and unlike Field Day’s oil, when I would get this one out of the fridge it had solidified making it difficult to use for dipping.

    I haven’t done the exact 2oz test in glass for 24 hours as you suggested but this was enough to notice there were obvious differences and now I know why, thanks to your post. I guess my forced purchase of a new brand of olive oil was a blessing in disguise. :)

  18. Carol Ann says

    Cheeseslave printed a retraction on her fridge test article, after learning it’s not accurate, and the UC Davis olive oil center just published a press release debunking it, too. It’s too bad it doesn’t work. It would mike ID much simpler!

    • Tiffany says

      Thanks for the note Carol Ann – you’re not the first reader to comment on that, so I’m revisiting the issue again next week. More research and more result analysis coming your way!!

    • Tiffany says

      Love Crunchy Betty Anupreet – thanks for sharing her article.

      I’m going to look into the research she’s posted, along with articles shared with other readers and do a follow-up post next week to hopefully get a clear(er) picture on the purity of olive oil. Until then, I can only rely on the science I’ve read thus far (including the research included in Nourishing Traditions and WAPF) and it can be summed up as this: monounsaturated fats solidify at cold temperatures; polyunsaturated fats do not. If the oil solidifies, it’s mostly mono-. If it doesn’t, it’s mostly poly-. I can’t break it down further for crystallized vs. solidification just yet, but I hope to do so soon and in the mean time, I’d say you’re safe. ~Tiffany

  19. says

    I think the fridge test is unreliable if you’re looking for straight-up solidity. The olive oils I’ve tested have only thickened; not fully solidified. This article had some great points [home-pressed olive oil which did not solidify in the fridge!]:
    I’m dreaming about the taste of home-made olive oil now… :) Mmmm…

  20. says

    Very interesting! I’m really curious to put this to the test now! Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday!

  21. says

    Hi Tiffany,

    This great post has been featured in this weeks Seasonal Celebration Wednesday over at Natural Mothers Network! Thanks so much for sharing! Rebecca

  22. Jolene says

    I’m glad to see so many responding to food labeling. I have one thing to offer and that is to say we know the FDA isn’t working for us! I hope this sparks a movement lobbying the government to put more weight on our food labels. We must know what we are buying and eating is safe and what we are paying for. In light of the event in India where over 20 children died eating their lunch. If left unchecked that could eventually happen to us.

    Getting back to the Olive Oil concern, I have contacted WalMart/Sam’s Club for answers. I purchesed a (Sam’s Club) Members Mark 3 liter bottle of Extra Virgin Olive Oil and the bottle has nothing on it but an expiration date. It is labeled “First Cold Pressing”. I put it in the frig. but nothing in this bottle has come close to congealing. Yes, I know what they said about the refrigerator test. Something in that bottle should show signs of coagulating and nothing smells like an olive. I am waiting to see if they get back to me or not. However I am going to take it back and will go to Costco and purchase theirs.

    We shouldn’t have to police our food. We pay people working for our government good money to do that for us and have always trusted they are doing their job. Not only are we being duped but our health is at risk as well.

    • Tiffany says

      Thank you Jolene! If it were possible to copy/paste your first and third paragraph to be my stance on our food, I would! Thank you for sharing :) ~Tiffany

    • Tiffany says

      Interesting… I personally think there IS some validity to the olive oil test, because of the science behind it (more in this post), but I do understand why it won’t work 100% of the time. What REALLY interests me is why they keep testing non-EVOO oils when that’s the only oil in question. 😉

  23. says

    is the test also the same for almond oil.i am facing problem of hair fall.i tried various things but non worked.i dont want to use any medicine like hair sprays and tablets for they are completely useless.someone told me about almond i am concerned whether the one i bought is pure or am i paying more for least.can you help me with that

    • Tiffany says

      Since almond oil is not the same as olive oil, testing for purity would be greatly different. Unfortunately I haven’t seen any tests for almond oil. :(

  24. John says

    The only way to be sure if you have real 100% EVOO oil is to go pick the olives yourself and bring them home and press them.

    Otherwise you can pretty much bet you are getting a mix of cheap oils. Labels are useless. China and Hong Kong and other places can easily crank out fake labels by the billions. And they do.

    Nowadays, truth in labeling is a joke. Unless you make it yourself, just assume you are getting ripped off.

  25. Gary Clevenger says

    After my purchase of olive oil from West Coast Products (Orlinda Brand)extra virgin olive oil. Supposedly,,(“100% California Grown Natural Unrefined Extra Virgin Olive oil”)I was suspicious that this olive oil taste was somewhat askew. I decided to do the refer test and low and behold, After 12 hrs., after 18 hrs. this olive oil was still very liquid. I had noticed this before when I made my salad dressing in the past and refrigerated it. Other olive oils I have purchased in the past always were jell like when I retrieved it from the refer. I thought it was strange but it didn’t ring a bell until I read your article. I have emailed the company, asking if they use other oils in their olive oil, with no reply. Ok more than once. I just wrote another Email and I will get back to you if and when I get a reply.

    • Tiffany says

      Thanks for sharing your experience Gary. I look forward to hearing the response. Even if they don’t reply, at least you’ve got one oil you know to avoid!

  26. says

    Hi Tiffany,
    I really hate to disappoint all of you that want real extra virgin olive oil, and please forgive ma, but I am bound to say that your test for verifying olive oil is not true. All mono-saturated oils solidify under colder temperatures. With olive oil, the time required depends mostly on the olive itself, its harvest time, where it was harvested, the natural protective wax layer coating its skin, among other things. On the other hand, poly-saturated oils never solidify in colder temperatures. Remember that the olive is green in colour, therefore a first pressing should reveal that colour, and its taste should lead you..and unless you see the olive pressed in front of your eyes, and for the little prices we pay for the (extra virgin olive oil in the US) it is guaranteed the oil is not all olive oil.

    • Tiffany says

      Hi Usama,

      I know that there’s no 100% foolproof method to test olive oil, but I do think that the fridge test is a test that could possibly rule out bad oils. Although I completely agree in your comments on the color and taste, and how wonderful (and delicious) it would be to be able to press our own oils (or at least have a friend that does 😉 ).

  27. Christine says

    For Costco, i’m told you have to use the brand that says “organic”. That one pass the U of California test as being one of the five brands that was authentic. The Kirkland Signature did not. Maybe that’s the difference?

  28. says

    i think the coldest part of refridgerator is lowest shelf, as far back as you can go. warm air rises.. top shelf wud b warmer. im testing now. great article.

  29. babette says

    Since almost everything at Costco has the “K” or “U” or “COR” or “MK” on it we never shop there.

    We refuse to pay into the “kosher tax” racket, period. It’s not easy, but avoiding that symbol can still be done. Home cooking. Fresh ingredients bought from local growers. Back to basics.

    We refuse to pay a supplementary and secret tax under the pretense it certifies safety, cleanliness and other such nonsense. The symbol is on 75% of all products: From canned soup to toothbrushes. Why is that? It’s a racket. Get wise and educate others about it.

    Where does this money go? Who benefits? Guess.

    Caveat emptor.

  30. says

    After watching Dr. Oz, I decided to check out my stash of olive oils purchased from Costco and Trader Joe’s. Even though they were all extra virgin, first cold pressed, they didn’t completely solidify. I put the entire bottles in the refrigerator and left them alone for two days. I was surprised. I went back to Costco and was able to fine one bottle that actually had only one region, Tuscany, a harvest date of October/November 2013, which meant that it’s good till April/May, 2014, (six months)and was extra virgin, cold pressed within a few hours of harvesting–one liter Kirkland Signature Toscano for $11.99 and it solidified completely. I will now be purchasing this extra virgin olive oil for my family.

  31. katotech says

    The coldest spot in the refrigerator is right under the cold air outlet. This is usually located above the top shelf with the temperature control dial or knob. (The cold air is blown down from the evaporator under the freezer compartment.) In my refrigerator, the outlet is front and center. If I stack something under there, the top item often freezes.

  32. Sharon says

    I thought that there may have been an issue with my olive oil when I notice that the brand I’ve been using for over 2 years (Pompeian) started to solidify less and less over time. When I first started buying it, I would place it in the fridge to keep it fresh and it would completely solidify within 24 hours. Within the last year I’ve noticed that the amount of oil that solidifies in the bottle after 24hrs of refrigeration has been drastically reduced. The last time I checked a month ago, about 1/3 of the oil in the bottle solidified and the remaining oil stayed in a liquid state. Shortly after my findings, I started hearing more and more about the shady practices of the olive oil industry. I am now on a quest to find a pure EVOO. I’ve tested Filippo Berio, Colavita and California Olive Ranch brands, but none have solidified after 24hrs in the fridge. The Pompeian is the only one that showed some solidification after I retested it (about 1/3 solidification). This is very discouraging, as I have experienced GREAT improvements with my heart health and over all wellness while including real EVOO in my diet. Thanks for the article, it was very helpful, along with all the comments.

    • says

      I’m surprised California Ranch didn’t make the test as they are suppose to have the harvest date located on the bottle & the COOC approval. Those are the 2 main things you look for & California Ranch is suppose to be one of the top best.

  33. says

    Thanks for posting! Who would have thought that such a lively and lengthy discussion would follow a post on something (that should be) as simple as extra virgin olive oil?
    I appreciate all the effort, research and that went into these comments, and will continue to follow.
    I am disheartened by the same. There should be at least a modicum of truth in labeling and PURE should mean PURE. And now I’ll go to sleep dreaming of homemade, cold first-pressed olive oil -mmm-mmm.
    @Pam: I use organic coconut oil often when I cook, but don’t like the distinctive “sweeter” taste it gives to some foods.

    • Tiffany says

      You’re welcome Mary! I had no idea such a wonderful conversation would ensue either, but it’s been fun and engaging! I agree that truth in labeling would be so amazing, that it should really be about what’s inside and not about getting us to buy packages (or make us *think* something is what it isn’t). I’ve had good olive oil, and it makes the fake stuff pale in comparison – it’s stuff good dreams are made of! :)

  34. Sandy says

    Hi there, I came across your site after my daughter, who has multiple food allergies, experienced anaphylaxis the other night after ingesting Bertolli, EVOO. She is slowly recovering at home, but it was very scary! Aside from the dishonesty and greed, this practice is life-threatening! You can bet I am contacting the company. I also thought it was a policy mandated by the FDA to list the top 8 food allergens on a food item. These companies must be in violation and breaking the law. Until someone like you and I stand up, nothing will change.

    • Tiffany says

      Wow Sandy, I’m so sorry to hear about your daughter’s reaction to the oil! Praise God that she’s recovering well! I don’t know what the regulations are on food labeling and allergens, but you do raise a very important issue for those who must be cautious to cross-contamination. Food allergies are absolutely no laughing matter, and I hope your experience causes positive changes, and hopefully prevents this from happening to another family.

  35. says

    I’m searching all the internet for sunflower oil test, if it’s genuinly cold-pressed or refined, but did not find a single article about…
    Do you think this fridge test should be the same for sunflower oil too ?
    as the cheap refined sunflower oil is made by ~30% oil and ~70% water or hidrogenated …
    Many thanx.

    • Tiffany says

      Hi Belu! I haven’t read enough on sunflower oil to suggest one way or the other, but my suggestion would be to first find a reputable brand and contact them directly about how they process the oil. Good luck!!

  36. Mojtaba says

    Thank you dear Tiffany for your great research.
    For sure may I ask should I put the jar of oil in freezer part of fridge or normal shelf of fridge?


  37. Virginia says

    Thanx for the test info and will test my F.Berio OEVOO tonight. Know others found this t/b negative want to experience and fume myself. What is wrong with this world – too much seems based on illegitimate profit. Glad you all are doing your own research – now to more goodies…
    Have also read organic o. oil not advised at all for stove top cooking. Grapeseed Oil was recommended as more than suitable replacement and have enjoyed tremendously.

    The GrapeOla brand has o. oil vs grape seed oil comparison of Polyunsaturated fat. Omega 6 and Vit. E on label. – Grapesed oil far exceeds and while I’ll never stop using o.oil found interesting and reassuring.. While GrapeOla is NOT organic – called the company and woman I spoke with reassured me their products came only from the top wineries in Italy. Not 100% sure but she seemed personal, concerned and caring.

    Also just discovered Amphora Neuva, Berkeley, CA – that grows and presses their own o. oil and does import oils from Portugal, etc. All seems well described and labeled. Have fun…

  38. Richard says

    There is no proven benefit of using either olive oil or lemon juice…Much more benefit from getting the majority of your calories from whole plant-based foods. If you are thinking you need more fat get it from olives, avocadoes, nuts and seeds rather than any oils. You want lemon juice buy lemons…

    • Tiffany says

      Hi Richard! That wasn’t the point of the article, rather to make sure that the fat you’re using truly is what it’s supposed to be. Ideally, we should get our nutrients from food. However, we need fat (apart from the food) in certain cases too, like when cooking.

  39. Kailash says

    Hi Tiffany,

    I just tested Field Day Organic Extra Virgin Olive oil from Spain and even after two days in the refrigerator, stil did not solidify. I am returning it……


  40. Paul says

    It’s mentioned that you should put a few ounces in a glass jar to refrigerate. Then it says you can return if it fails. I don’t think they will take an open bottle. Can you test the whole bottle and if so how long does it take to go back to liquid once removed? How is it that if a brand like Bertolli failed minimum 2 years ago, that the stores still sell them as EVOO? Very, very disappointing!

    • Tiffany says

      Hi Paul! I’ve never had a problem taking an open container of anything back to the store. If you’re telling them “this product is bad” or “this doesn’t taste right,” how else would you know it was bad or tasted off unless you opened it?

  41. robert hartley says

    I am puzzled with a lot of the comments on your site. First on solidifying. I have tried Costco 3 liter “pure” and the two liter “extra virgin” and the Tuscano that everybody praises. I also bought seven different brands at Trader Joe’s. All of them have solidified. If my frig is colder, it does not freeze anything, except in mid summer when it has to work harder. So they all seem to pass the test. When I traveled in Southern Europe, salads would be swimming in olive oil, and it was delicious, and not bitter – which salespeople call “peppery.” I find that bitter taste unpleasant and only use such oils in small quantities where the taste will not show up. The Costco Tuscano and the three I have tried so far from Trader Joe’s all have this bitter taste. (California Ranch and two Organics). The Pure and Extra Virgin of Costco have no taste, which I attribute to refining the taste out of it. They are substantially cheaper. Perhaps the taste I like is what is called “fruity,” as it is sweet. I like naturally sweet things. The Culinary Arts School in Calistoga, CA serves French bread with small pitchers of olive oil which is not bitter but sweet, and that is all I have seen recently with that quality. I am still sampling with hope I can find what they served in Europe many years ago.

  42. Cecelia Campbell says

    I tired this and none of the 4 olive oils I tested solidified when chilled. My husband went on line and read that some manufacturers “cold proof their pure olive oils” to make it more desirable for sale in cooler climates. Basically, they chill the oil down then pull the solids out and ship the ‘cool proofed remaining oil to areas where it may be stored in very cool places. Unless you can read each manufacturers code, when your EVOO doesn’t solidify, there is no way to reliably tell whether it has been cool process, or diluted with other oils. If you do find a brand that does solidify.. stick to it.

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