Mr. Crumbs sent me an article last month that made my jaw drop. After reading it, I felt cheated and deceived. It was tempting to copy and paste the whole thing for you guys to read, but instead I set it aside specific for today’s post.
According to the article, the U.S. Pharmacopeial Convention (USP) told ABC news that one of the easiest foods that can be tampered with is olive oil, since it can be diluted with cheaper oils and we as consumers won’t know the difference.
Another commonly altered food was lemon juice, where researchers found as little as 15% and 25% lemon juice in bottles labeled 100% pure lemon juice. YIKES!
The article made me wonder… what if the olive oil we buy is really only 15% olive oil? What if the rest of the jug is filled with the icky “yellow vegetable oil” that we’ve been striving so hard to avoid?
And then my next thought made me slightly angry: Am I REALLY paying a premium price for a no-nutrition oil that’s being masked as a higher quality product because it’s in a fancier bottle?!
Fortunately there’s a very simple test to ensure our olive oils really are made with olives, and they’re not being diluted with lesser quality imposters.
Remember from Monday how olive oil is liquid at room temperature yet solid when refrigerated? And remember from early in our Truth About Fat series that polyunsaturated oils (the yellow vegetable kind) are liquid at both room temperature AND when refrigerated.
Those are the standards by which we judge: whether or not it turns a solid!
Two Step Olive Oil Purity Test
- Pour 2-4 tbsp of olive oil into a clean glass jar. Seal the jar.
- Put the jar in the refrigerator for 24 hours.
- If the oil solidifies, it’s monounsaturated and is olive oil.
- If the oil remains a liquid, it is polyunsaturated and is NOT olive oil.
Three different brands of olive oil have come through my front door so far this year, so I took a small sample of each of these oils and ran it through the test above. Curious about the results? First, let’s talk about the oils.
Contender #1: Costco
Costco’s prices are very competitive, and their products are usually good quality. Naturally this is a place to go for something you want to be good, yet affordable (and don’t mind having a lot of). $11.49 for a 2 liter container.
The Statistics:
- Extra Virgin Olive Oil.
- Labeled “first cold pressed.”
- No harvest date, but has an expiration date of February 7, 2014 (purchased March 2013)
- Dark, opaque plastic container.
- Stored in a closet where the temperature is always approximately 68 degrees.
- No mention of NAOOA on the bottle.
Contender #2: Olitalia
This bottle was a Grocery Outlet find and experiment. I had never heard of this brand (despite the bottle saying “the olive oil brand most distributed in the world”), but we needed olive oil and I had a coupon. $6.99 for a 1 L container.
The Statistics:
- Extra Virgin Olive Oil.
- Labeled “first cold pressed.”
- No harvest date nor expiration date. Contains Lot number and time stamp.
- Dark, opaque glass container.
- Stored in a closet where the temperature is always approximately 68 degrees.
- No mention of NAOOA on the bottle.
Contender #3: Trader Joe’s
Trader Joe’s carries a few different varieties of olive oil. This one was simply the cheapest on the shelf – $5.49 for 1 liter, and I bought it for two reasons: a) per liter, the price beat out Costco, and b) it’s a lot easier to pour oil from a 1L container than a 2L jug.
The Statistics:
- Extra Virgin Olive Oil.
- Labeled “cold pressed.”
- Harvest date/expiration date unknown (I accidentally recycled the bottle 🙁 )
- Medium, opaque glass container.
- Stored in a closet where the temperature is always approximately 68 degrees.
- NAOOA data unknown (darn that recycle bin!)
The Two Step Olive Oil Purity Test:
I poured 2 ounces of each oil into separate glass containers and put them in the fridge, on the top shelf, at the very back, Saturday after dinner.
The Result:
After 12 hours, two of the three oils had completely solidified. I was surprised to see one oil still liquid, so I kept the oils in the fridge until evening.
After 24 hours, all three oils had completely solidified. Which one took longer than the others?
Costco.
This doesn’t mean Costco’s olive oil is bad or even watered down with other oils that aren’t derived from olives. It did – after a full day – solidify. But there is no explanation why it took twice as long to get to the same result. I even re-arranged the line-up of the jars in the fridge, thinking that their placement had something to do with it (although they were at the very coldest spot in the fridge… beef on the same shelf nearly froze during the test).
The oil being “old” doesn’t explain it either, since I had bought it early March and opened the container just for the experiment – I haven’t even really used it yet!
Now What?
Honestly, my gut tells me to return the Costco olive oil. Given the simple and consistent standards of the test, it should have passed just as easily as the other oils.
Another reason I’m returning the bottle is because I’m making a commitment to no longer cook with olive oil at high temperatures. We’ve been good about it for the past couple months, but I want to be even more so going forward. This means that opportunities to use 2 liters of olive oil are going to be far less.
Going forward it would be better to buy the smaller 1L glass jars of olive oil from Trader Joe’s, even if I have to buy two at a time. Another option would be to continue trying out random brands from Grocery Outlet. They’re prices are competitive, but now that I know what to look for (using these guidelines for buying), I can be even more discerning on the quality of oil. The Olitalia oil was actually really tasty!
UPDATE: Just a few weeks after this post was published I sifted through all of the the data left in the comments below, and even more. Read the science (and non-science) and determine for yourself whether or not the fridge test is valid!
Where to find Quality Olive Oil
Considering from the test I ran that Costco olive oil may not be the best. And not everyone has a Trader Joe’s or Grocery Outlet, you might need some ideas on where to find good olive oil! Use your price book to compare prices at your local stores.
If you prefer online shopping Amazon has some good options as well as Thrive Market. I trust the brands at Thrive Market to be solid sources. Amazon is a little riskier unless you are sure to research the brand you buy.
Theresa
Just found this link on Olive Oil and thought I would share it. http://blog.aboutoliveoil.org/19-olive-oil-brands-certified-for-authenticity
Tiffany
Thanks Theresa!
Judy brown
Just tested Filipino Bero and Bertolli in frig 24 hours. Not even a little bit solid! What other things are we paying top dollar for and not getting top products, I.e. organic foods.
Arul
Dear Tiffany,
Can you exactly say which brand in Olive oil is real one to buy..
Tiffany
Arul – I like Tuscano and Kirkland brand, both from Costco. California Olive Ranch and Jovial Foods are also good ones.
wendy
previously purchased taste olive oil is very good, why not found in the market now? food most of the world has changed now, it is difficult to find the product in Europe or the United states, Canada, remember a few years ago in china found in milk contains melamine content many young children have been killed.
Judy
I have a bottle of DELALLO 100% Italian EVOO Turned solid in the Refrigerator.
Luciana DiGiacomo
I just stumbled upon your article and enjoyed reading it and the update. Thank you so much for shedding light to the topic. I had heard about the watered down versions in Italy, as I am Italian. Made me mad to think we were being duped. I thought it was centralized to Italy but find that it is widespread, which is sad.
I do have a question for you. You mentioned that you are sparingly using olive oil to cook. I use it all the time as I don’t trust the other option out there. What do you cook with now?
Tiffany
Hi Luciana – I use coconut oil mainly for cooking. 🙂
Chef D
This is funny. While you have a mass crowd of people rushing to their pantries and kitchen laboratories sticking olive oil in the fridge, no one here has mentioned anything about actually trying that test on any other oils. Refrigerating olive oil in almost freezing temperature is not a reliable way to grade the purity of the oil. Try doing the same with other oils and you’ll see why. Like someone else mentioned in this post, most all monounsaturated oils i.e. canola oil, peanut oil, grape seed oil etc…and even the dreaded soy bean oil will solidify in cold temperatures. Tiffany, you addressed the poster by asking him to offer links and such, but you never addressed his original point that in fact most all monounsaturated oils as well as some poly oils will solidify. I’m a Chef and food science R&D specialist btw. There is another alternate, slightly more accurate, “heat and burn” way in which to test olive oil for purity, but it takes a keen nose and close observational experience and expertise to perform and assess the oil. The technique is most likely only known by a handful of professionals in the R&D lab kitchen world.
Tiffany
Hi Chef – there’s an update towards the end of this post that discusses the validity of this test and offers another link where I’ve followed up on this original post.
Teresa
Tiffany I put olive oil in the refrigerator last night to test it. It did not come out fully solidified. I guess this means it is not 100% pure olive oil? My husband ha read that Tunisian olive oils were safe and this is Tunisian. I guess he was wrong?
John
I also tried the test with Field Day Organic EVOO…after 2 days it started clouding up and eventually went solid. So 2-3 days, which is over the one day standard. But does that absolutely mean that this olive oil isn’t pure? How much range is there in the time requirement?
Cecelia Campbell
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.
robert hartley
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.
lisa
But California Olive Ranch should have. Why is it rated number one on the list for real olive oil? Hmm, don’t get it.
Paul
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
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?
🙂
Kailash
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……
Kailash
Richard
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
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.
Virginia
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…
Mojtaba
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?
Thanks
Tiffany
Hi Mojtaba – a regular shelf should do the trick. 🙂
Belu
Hello,
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
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!!
Sandy
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
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.
mary
Tiffany,
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
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! 🙂
Sharon
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.
lisa
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.