The Problem with Olive Oil

The problem with olive oil- it's not what you think
Is olive oil healthy? It is considered a highly nutritious and healthy oil due to its high levels of monounsaturated fatty acids and Vitamins A and K (unlike oils like canola, soybean and vegetable oil, which are problematic). It is also an excellent source of certain antioxidants.

As Authority Nutrition explains:

“Some of the main antioxidants are the anti-inflammatory oleocanthal, as well as oleuropein, a substance that protects LDL cholesterol from oxidation..

But the main anti-inflammatory effects seem to be mediated by the antioxidants in olive oil, primarily oleocanthal, which has been shown to work like ibuprofen, a popular anti-inflammatory drug.”

There is also some research that the fatty acid profile of olive oil makes it beneficial to the heart and that it can help reduce c-reactive protein levels. For this reason, consumption of quality olive oil is often recommended for helping reduce the risk of cardiovascular disease.

New research even suggests that olive oil may be a good choice for helping the body protect itself from cancer. From the same article:

“Studies have shown that people in the Mediterranean countries have a fairly low risk of cancer and some have speculated that olive oil has something to do with it.

One potential contributor to cancer is oxidative damage due to free radicals, but extra virgin olive oil is high in antioxidants that reduce oxidative damage.

The oleic acid in olive oil is also highly resistant to oxidation and has been shown to have beneficial effects on genes linked to cancer”

Your Olive Oil may not be Virgin after all

Extra Virgin Olive Oil is generally considered to be the highest quality olive oil available, but several investigations in the last few years reveal that many of these olive oils can be adulterated.

Extra virgin olive oil is produced from the first pressing of the olives and creates an extremely high quality oil with a great nutritional profile. With the growing global demand, some companies have cut corners and passed lower quality oils as extra virgin or adulterated the olive oil by adding vegetable oils.

Many reports were that the main oils affected were in Italy, but more recent investigations revealed that these problems occurred in olive oils from around the world and that it is important to verify the quality of olive oil from any source.

A great book with more information and specifics on how olive oils have been modified and mislabeled is Extra Virginity by Tom Mueller.

Cooking with Olive Oil

Olive oil is an excellent choice for cool uses like homemade salad dressings and mayo, but it’s controversial if it should be used for cooking or not.

I’ve talked before about why it is never a good idea to cook with (or consume) vegetable oils, since they are largely polyunsaturated fats, they are unstable and can break down when heated. From Authority Nutrition again:

“This is particularly true of oils that are high in polyunsaturated fats, including most vegetable oils like soybean and canola.

When overheated, they can form various harmful compounds… including lipid peroxides and aldehydes, which can contribute to cancer.

When cooking with these oils, some of the carcinogenic compounds actually vaporize and may contribute to lung cancer when inhaled. Therefore, just being present in a kitchen where these oils are used can cause harm.”

Saturated fats, on the other hand, are highly stable and safe for cooking, but olive oil is a different animal and there are several considerations.

The smoke point of olive oil varies greatly depending on type, but for the most part, it ranges from 325 degrees to over 400 degrees, which is pretty average for an oil that could be used in cooking. The controversy arises in the debate about if olive oil oxidizes at high heat and loses its nutritional value. Some sources even claim that it easily turns in to trans fat when heated.

What does the research say? In one study, olive oil was heated to over 350 degrees for 36 hours and showed little signs of damage. In another study, it was used for deep frying and it took over 36 hours to oxidize and become harmful.

Bottom line? Olive oil doesn’t deserve the bad rap it has gotten for cooking. At the same time, quality olive oil that isn’t adulterated with vegetable oils (which are dangerous for cooking) are expensive and can be hard to find, which means olive oil isn’t one of the most cost effective options for regular cooking.

At our house, I stick to high quality olive oil and use it for topping already cooked veggies and in salad dressings and use tallow, lard or coconut oil for high heat cooking.

Where to Find Good Olive Oil?

All of the fraud in the olive oil industry can make it hard to find a good source or know if you are getting a quality product. The most common at home tests (like keeping it in the fridge to see if it turns solid or trying to burn it as fuel for a lantern) are unreliable at determining if the oil is of high quality or not, and taste tests can be even less reliable.

The best way is to find a company that you trust to order from or (even better) find a local source where you can verify the quality if you live in an area where this is possible. I’m currently researching and critiquing several sources of high quality olive oil, but so far, this is my favorite option.

Sources:
Olives and olive oil in cancer prevention.
The antioxidant/anticancer potential of phenolic compounds isolated from olive oil.
Cancer and Mediterranean dietary traditions.
Dietary Factors That Promote or Retard Inflammation
Olive oil stability under deep frying conditions.
How heating affects extra virgin olive oil quality indexes and chemical composition.

Do you cook with or eat olive oil? What brand(s) have you found to be the most pure? Please share with me below in the comments!

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Reader Comments

    • I need advise. Nothing on your site was specific. I am a close follower and would the opportunity to discuss my weight and health issues over an email? Not so good at social media. Please let me know

  1. Parthena olive oil is wonderful. I met the owner who inherited the olive farm from her late husband. They are legit.

    • where can I purchase this brand?

  2. What about EVOO from Mountain Rose Herbs? I’d love to know if you get a chance to verify their olive oil.

  3. THANK YOU THANK YOU THANK YOU!!! I’ve been wondering about this, especially since we cook and bake with it quite a bit.
    LOVE YOUR BLOG WOMAN!!!

  4. If I have to add anything else to the list of stuff I can’t eat I’m going to starve! Well worth the read though- I wish some recommendations are alternatives would be presented. Coconut oil is working out great but I can’t do everything in it.

      • Palm oil production is causing the clear cutting/burning of the majority of Indonesia’s forests and thus the near extinction of their orangutan population (and no doubt many others that are less photogenic)…

        • Nutiva’s red Palm oil is grown on small family farms, and the company claims that no rainforests or orangutan habitats are harmed. They also contribute 1% of sales to sustainable agriculture.

          • Thanks for that info. I had also heard that harvesting of palm oil was reducing the tiger habitat. Researching where your product comes from is always best!

      • Following on from Anna, I would avoid the use and consumption of palm oil wherever possible, as I believe that it is still an extremely dubious industry in which the information provided by producers/suppliers is not as transparent as it could/should be. We should seek alternatives.

        Thanks for the nice quick summary of how some ‘oils ain’t oils’ 🙂

    • And animal fats from pastured animals. Duck fat, lard, tallow, ghee or butter…
      Also various brands of Virgin coconut oil smell and taste different so some can be for cooking, others for smoothies etc. I make an oil butter by in a container simply adding Himalayan salt, it’s amazing on toast or pancakes! Try new ways!

      • Yikes. I meant, I make a coconut oil butter, in a container, by simply adding Himalayan salt. Great spread,
        Delicious on everything.

        • Good to know, will try!

      • I can not see where lard,duck fat or tallow are healthy choices.

    • We use avocado oil for everything we can’t use coconut oil for. It’s a healthy oil with a really high smoke point and almost no flavor. Plus, it’s affordable. I get mine at Coscto for about $10.80 for a liter.

    • Ghee is amazing. It’s not to difficult to make your own grass-fed ghee using Kerrygold. It is shelf stable, works well at higher temperatures, does not have the milk solids or lactose so works well for people with lactose issues, is highly nutritious and tastes really wonderful.

    • Great info, thanks! Will be sure to check out some of those recommended picks at TJ’s and elsewhere. The Greek Kalamata oil from TJ’s is first on my list!

      None of those floozies for this gal 😉

  5. Australia (where I live) is an up and coming olive oil producing nation. And with increased production, prices are dropping.

    Previously a niche product, Australian extra virgin olive oil is now available in supermarkets here in three litre cans at the same price as four litres of imports from Spain or Italy.

    It’s guaranteed 100% pure virgin. So if you can find it where you live, go for it.

    Mike

  6. Does any one know if the California olive ranch extra virgin olive oil legit?

    • From my research, it is. That’s my EVOO of choice. I want to try more of their varieties.

      http://lifehacker.com/the-most-and-least-fake-extra-virgin-olive-oil-brands-1460894373

      The brands that failed to meet the extra virgin olive oil standards, according to this study: Bertolli, Carapelli, Colavita, Star, Pompeian. Eat Grown Local also reports: Filippo Berio, Mazzola, Mezzetta, Newman’s Own, Safeway, and Whole Foods in this list; the data may be from the earlier 2010 study when more brands were evaluated.

      The real deal: California Olive Ranch, Cobram Estate, Lucini. Kirkland Organic, Lucero (Ascolano), McEvoy Ranch Organic are also noted by Eat Grown Local.2

      • Great news, that is our ‘house’ olive oil. Now off to worry about something else. 🙂

  7. Aw! I thought you said the Jovial Olive Oil was safe a while back!? I can not wait to read your findings. Thanks SO much for all you do:))

  8. California Olive Ranch EVOO. Love it in salads, for making basil pesto, and just for dipping sourdough bread. It’s great for topical use also.

    Yes, you do have to watch out for the adulterated stuff.

  9. Is butter a safe alternative to EVOO for cooking?

    I’m new to your blog and love it! So much useful information!

  10. Great article, Katie. Any reason you wouldn’t use butter or ghee for cooking? I prefer it over coconut oil, taste wise, for savory things and find it more accessible and convenient than tallow or lard. Thanks!

      • What is wrong with butter or ghee for frying? I thought they were just as good as coconut and tallow.

        • Ghee is great for frying. Butter can’t take much heat, though.

  11. Thank you so much for the info!! I always though it was better to get the “good stuff”…the italian olive oil but turns out (according to info on one of your links) that they don’t really measure up! I live in Canada but I know one of the California brands on the “good list” is sold at our local health food store. Looking forward to your recommendations!

  12. One reason many brands of European olive oils, especially Italian oils, are tainted is because the market is controlled by organized crime cartels. Many government officials are on the take and people are afraid for their lives to speak up about it. You might as well buy olive oil from a drug dealer. For this reason, I buy only California olive oil (I’m pretty sure no olive oil is produced in my state).

    • I’m really interested in this, could you possible provide a link of something I can read about cartels in charge of olive oil production in Italy? The whole enterprise has seemed criminal to me, marketing oils as “extra virgin olive oil” that aren’t.

  13. I appreciate your information, but how would I know which olive oil I’ve used is the most pure?

    Thank you.

  14. I’m spoiled. I have an olive oil maker — Olivina — near me. The oil is from their own olive orchards and is used at many of the high-end restaurants in the area. At their stall in the local farmers’ markets, they display an array of about 10 different olive oils, ranging from fruity to peppery to neutral to grassy.

    For the public, a 375 ml. bottle is $20–25. Entrepreneurs like me (I’m a paleo personal chef), though, get a very good price.

    Yes, I live in foodie heaven.

  15. About two years ago I read an article about olive oil companies outside of the U.S. Adding motor oil and peanut oil to their olive oils to save money. The article also had a good check list. In which the olive oil that we use serpasses. Thank goodness! I was so relived because my daughter is allergic to well, everything including peanuts. We use “California olive ranch” and sometimes we buy the neighbors olive oil that they make ” temecula olive oil company”. Both grow, press, bottle on site, print on their lables a harvest date, do not use pesticides and are certified by the California olive oil council. The California olive ranch is non gmo verified, I’m not sure if the temecula olive oil company is though.

    • For your information peanuts are not a nut they are legumes they are in the bean family like pinto red, black and different kinds of beans.

  16. Try Olivos del Mar, from Santa Barbara, CA. They’re an organic olive farm on the Gaviota Coast…they have by far the best olives and olive oil I have ever tasted! And they are reasonably priced too. I have a small bakery in town and once I discovered them, I started using their olive oil in our fresh baked breads…they’re delicious!!

    • Too bad they use clear bottles for their olive oil. Good quality olive oils are always stored in dark bottles since this is best for the oil. Sure doesn’t make sense that they wouldn’t know this (?). For this, I’d stay clear. 🙁

  17. What are your feelings about avocado oil? We use that for frying and high heat. While olive oil is for salad dressings! In our house.

    I’d love to know your thoughts…

    • I rather like it! It has a lovely rich flavor.

      • Avocado oil makes a great mayo but is it ok to cook with?

  18. When you say lard, do you mean ANY lard? I use to cringe when my MNL put that in our food and now I’m reading it’s a good thing.

    Thank you for your blog!

    • Lard from pastured pigs, not the junk you get at the grocery store. Know your farmer!

  19. So anyone know if Costco’s first cold pressed organic EVOO is legit? Guessing not since it’s from Italy.

    • An article I read where different brands had been tested said that the Kirkland’s brand was trusted. Hopefully it hasn’t changed, since that is what I use!

  20. Hi, I’ve been a long time reader and find your tips and advice really helpful and encouraging. Being from Greece we’ve almost always used evoo for everything even frying at times(because most vegetables oils are gmo), since it is much cheaper here.For example, 1litre of evoo varies between 4.5-6 euros widely available in every supermarket or for less and even for free if you have a relative or know a producer, whereas the same amount of ev coconut oil costs approximately 20-25 euros and is available at healthfood stores in bigger towns. Only the last years due to sister’s health problems we’ve stopped using fats when cooking and only drizzle our plates with lots of evoo.

  21. I’ve bought only Greek olive oil for the last 15 years or so because it is illegal in Greece to mix olive oil with any other oil. The government has wanted to change that lately for reasons relating to increasing export capacity as a way to increase income and reduce austerity. There has been rather a revolt among producers who argue that allowing blending hurt their income rather than help it.

    I’ve recently been using Trader Joe’s brand 100% Kalamata Greek evoo but haven’t been able to find any independent info on origin and purity. I’ve also recently purchased the California Olive Ranch brand at Target but I don’t like the taste of that quite as well. I use it salad dressing instead of poured straight onto cooked food.

    Looking forward to your evaluation of olive oils..

  22. When I lived in Greece with my husband, we got our olive oil from the olives that grew on his grandmother’s land. This genuinely fresh pressed oil would have an extremely green hue, not the yellow that we usually see. Greeks also use olive oil for everything, including high heat cooking (and have for centuries). This is why I think the hesitation to cook with olive oil is a bit overblown. Since good quality olive oil is expensive in the US, I also save it for cold recipes, but will cook with it on occasion without concerns over safety.

  23. I’m looking forward to your findings. I have been cooking with Avocado oil lately and love it. I ordered it from http://chosen-foods.com/products/avocado-oil, I will help research Olive oil with you.. Thanks for all your great information. I enjoy reading your articles.

  24. Bragg’s organic unrefined, unfiltered Extra Virgin Olive Oil First Cold Pressed (imported from Greece) Bragg is the originator of health stores. Sold in health food stores and other stores, as well as Bragg.com.

  25. Great article and was particularly interested to hear olive oil is anti-inflammatory. I wondered what you thought of the Omega 6 issue…I’ve recently been diagnosed with MS so have been trying to eat anti-inflammatory foods and increase my Omega 3, so I actually cut out Olive oil along with other Omega 6 oils…now I see Olive oil is anti-inflammatory I’m in a quandary! X

  26. I doubt the olive oils I purchase are high quality as I purchase them in local grocery stores. I used to cook with canola oil till I went to the doctor years ago and was told I had high cholesterol. I switched to olive oil and have kept my cholesterol levels where they should be!

  27. Thanks for this article! I recently returned from a trip to Tuscany. I stayed at a villa with ancient olive groves. The owners told us about the adulteration of olive oil and how Italy allows imported oil into their country then reprocesses the oil and resells it as EVOO from Italy. This oil loses its properties in the reprocessing process. So what we’ve been using for salads, etc does not have the properties we thought it had.

  28. sepayoliveoil.com has great olive oils. They even ship. They also have a variety of vinegars. We really like the peach balsamic.

  29. I believe that if you have the California seal on your oil – it is from a reliable source. Plus clear bottles are not good for EVOO.

  30. A small correction. Olive oil does not contain any vitamin A. It has beta carotene, which can be converted into vitamin A by most healthy young humans. But that conversion is done poorly by many people for many reasons, so it’s best not to count on beta carotene for your vitamin A unless you know you’re someone who makes that conversion well.

  31. For anyone living in France, you can buy a fantastic olive oil produced by monks, totally organic, virgin, etc. They have a website.
    I recently visited their “moulin” and had the whole process of how they produce it explained. Absolutely fascinating!

  32. I have Napa Valley Naturals. Says organic olive oil from the Mediterranean. (Extra virgin) anyone know anything about napa valley naturals?
    Thank you for the info!!

  33. I also really appreciate your articles, and love reading them. Does anyone know of a quality, clean olive oil in the UK?

  34. I’ve known about the Olive Oil fraud (along with the fish fraud) from Dr. Oz back when I used to watch his show (love Dr. Oz, but I think he drops the ball too much on important matters. Nonetheless, I believe he truly IS out to help/inform the people and DOES bring valuable info to the public).

    But, I had NO idea that it was olive oils specifically from Italy that were most suspect. Here I thought I was doing a ‘good’ thing by choosing an olive oil (from Whole Foods) that was from Italy—thinking I was safe. Montebello Organic EVOO. Label even states 100% olive oil and has a bottle # stamped on it. The label is not only beautiful, but it seems extremely genuine and authentic. But, how does one really know especially if purchasing an oil from Europe? Hmm. Well, no more Montebello for us (blast!). I guess I’ll peruse the comments to see suggestions and also check out our local farmers’ market as I know there is an olive oil seller there (we live in SoCal). Thanks Katie, for the great post!

  35. We get our olive oil from Queen Creek Olive Mill in Arizona.
    It is a great olive oil. You can tour their facility and learn about how they make the olive oil. It is fascinating. Plus, no pesticides are used since the heat kill off the bugs.

    • I love the Olive Mill!

  36. Is there no such thing as quality olive oil from the regular grocery stores like Kroger? Do we have to order ‘everything’ online now??? I do like Trader Joe’s so I was glad to see the thumbs up for their olive oil. However lately I’ve been buying the 365 Whole Foods brand because I like the taste and it’s at a good price. Any thoughts?

    • Aldi is Trader Joes ‘ sister store” owned by the same brothers. They’re German owned. Aldiis carries Carlini which is suppose to be the real deal.

      • I’ve used Carlini from Aldi several times and I like it a lot. That’s good to know!

  37. Hi Katie,

    I always appreciate the knowledge you so generously share with your readers and often consult your articles for health and recipe information. My garden is overflowing with kale, so I am planning to make kale chips soon. Your kale chip recipe https://wellnessmama.com/2534/homemade-kale-chips/
    calls for olive oil. Based on this info on the deleterious effects of high heat cooking with olive oil, what would you suggest as a substitution?

    Thank you in advance for your response!

    Karaina

  38. There is a brand of EVOO (Extra Virgin Olive Oil) that is produced
    by Seagate Products, that the owner Richard Lentz produces in his
    own orchards that is 100% Pure.
    So many of the others have a “sharp taste” from
    something added to the oil. Pure olive oil is a more recent addition to
    his products list, which includes the best Olive Leaf caps.
    I have ordered from him for years and his products are EXCELLENT
    Please check it out for yourself.

    • Clear bottles are bad for olive oils though. Wonder why they don’t know this. Hmm.

  39. Ariston extra virgin olive oil is first cold pressed and is the best tasting olive oil I’ve ever had. You can reuse the bottles and buy from your local grocery or package store and refills are cheaper. Great price for such a quality olive oil.

  40. Oils can be so confusing! Thanks for posting this great information.

  41. Your best bet for quality for the price is California olive oil that has been certified by the COOC. This article, which I co-wrote, makes some suggestions about where to buy unadulterated, fresh olive oil: http://ediblecommunities.com/santabarbara/summer-2010/end-your-dependence.htm. An olive oil company that produces enough oil that you can find it in at least some states outside of California is California Olive Ranch (http://shop.californiaoliveranch.com/?gclid=CPHz_8eSjsACFTOZMgodnR0AhQ) which is harvested mechanically (not a small artisanal producer) so their price is very reasonable, and which has a process of very quick bottling after harvest. Plus they have a selection of olive oils, so you can choose from peppery, or nutty, or fruity.

  42. I guess I’m alil confused. In the email bout getting ur free bottle of olive oil is alil misleading I think! Ur not getting it for free ur atomatically signed up for the club which bills ur credit card in couple weeks for 3 more bottles. I thought if u were one of the 240 ppl or watever it was ud get ur bottle no strings attached to try if u fell in love u could sign up for the club.

  43. I like your kale chips recipe. It uses olive oil and bakes at 370 degrees. Do you still use olive oil in that recipe now or do you have a substitute you would recommend? Thanks!

  44. How do you research a brand to know if it’s a legit brand? I have Terra Delyssa Tunisian brand in my cupboard. Could someone please tell me if that one is okay or not? Thanks.

    • I also use this one Terra Delyssa from Tunisia,anyone know if this brand is real?

  45. You are always recomending coconut oil but when we tried it for my scalp ( eczema/dandruff) it gave me a headache. I took an allergy test a couple of years ago but my mom said the results were trees and pollen ect. I like using olive oil but is coconut oil better and if it is than is there a subsitute?

    • You also can’t just buy ANY kind of coconut oil. You need to always buy a high quality organic unrefined virgin coconut oil that is cold or expeller pressed. Bronner’s makes a good one (Whole Kernel Unrefined is the one I use), also Tropical Traditions, and Wilderness Family Naturals are other high quality coconut oils.

  46. I see MOST processed snack foods, even “organic” ones have safflower and/or sunflower oil in them. I try to stay away from these oils anyway, but do you know much about these oils and are they as bad as canola and soybean oils?

  47. Sam’s Club carries an USDA Certified Organic Virgin Olive Oil that tastes good. I am wondering if anyone has tried it or researched it?

  48. I rarely use Extra Virgin Olive Oil because I use olive oil to cook with, that is, except for the items I use coconut oil for. I know that extra virgin olive oil has a lighter color and a delicate flavor and it is best used for salad dressing and for drizzling over food after it has been cooked. Thanks for the chance to “have my say”.

  49. I received an email about the olive oil club. After reading it I felt that it seemed a little fishy. I just wanted to be sure that it is legit. Do you use this oil?

  50. I was wondering what you thought about our of you have ever used California olive ranch olive oil. They sell it almost everywhere and when i read about oils a while back this was the only one that was recommended. It’s not organic but it’s really been different than any other olive oil i have ever tried. Smells better, looks better, tastes better and its kept in the right kind of bottle with an expiration date…. let me know what you think. Thanks for blogging all these things, it’s a life saver.

  51. I was floored when I first read about the olive oil fraud. I read many articles and found a couple that had tested and researched trusted olive oil brands. Costco’s Kirkland’s brand tested as pure olive oil, so that is what we use. I could tell a definite difference in the color, the consustency, and the smell. I cant believe I was probably using some unhealthy oil for so long. I used to use Bertoli olive oil and pasts sauces, but after reading that they were at the forefront of the scandal, I completely boycotted all of their products and never looked back. There are a few local olive oil producers in my area that I would like to try.

  52. What oil would you recommend for barbecuing veggies?

  53. what about extra light olive oil? i’ve heard it’s good for baking, even pie crusts. (I am looking for a simple and quick alternative for crusts so that they are quick enough to make that i will stop buying them and actually make them, not just keep it as an ideal in my mind).

    also, what’s the deal with lard? isn’t it hydrogenated or trans fat or whatever it is that’s really bad for you? if it’s not those bad things, then where do you all get it? i have heard that unrendered lard is better. source?

  54. Do you happen to have recommendations yet?

  55. Please give info on quality of EVOO Ottavia Unfiltered, natural cold press, purchased at Texas HEB grocery store. Thank you for your excellent, informative blog!

  56. Katie, Can you tell us which olive oil you use?

  57. I’ve been searching for you follow-up post to this article and am unable to find it.I would appreciate if you could direct me to it! Thanks.

  58. I copied this some time ago: don’t have the source but maybe you can find it:
    Maybe it was you??

    Look for Certification

    And, you should always look for 3rd party qualification on the packaging, when you buy extra virgin olive oil in the super markets. These two associations – The California Olive Oil Council and The Australian Olive Association – they both have stringent accreditation programs that make their seals trustworthy. And you should also know that when you are buying olive oil made or packaged in Italy, search for PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) seals.

    And, let me say the brand names that sell fake olive oil again: Pompeian, Whole Foods, Bertolli, Colavita, Carapelli, Star. Eat Local Grown likewise states: Filippo Berio, Mazzola, Mezzetta, Newman’s Own, Safeway, and Whole foods in this listing; the information could be from the earlier 2010 research study when a lot more brands were examined. You should buy extra virgin olive oil from these brands, because they are definitely the best ones: Lucini, Lucero (Ascolano), California Olive Ranch, Kirkland Organic, McEvoy Ranch Organic, Cobram Estate are additionally noted by Eat Local Grown. Or, as we said, your best option is to buy some olive oil from your neighborhood farmers. Thanks for reading and don’t forget to share.

  59. Hello Katie,

    Thank you for your article on Fake Olive Oil. After I read your newsletter, I went to my cabinet and tasted my Pompeian Extra-Virgin USDA Organic Olive Oil and it actually burned my throat and it tasted more like a chemical than anything.

    I’m going to bring it back to wal-mart for a full refund. I signed up for the free bottle of olive oil and hope to compare it to previous brands.

    It would have been helpful if you would have provided us with a list of what US retailers sell true Italian olive oil instead of just the one.

    Thank you,
    Jolene L.

    • I haven’t yet found a source that lists all of them, but am continuing to research it and will update this post when I do.

      • Hi Katie-
        Thank you for sharing the opportunity to try a bottle of the fresh-pressed olive oil club oil with your readers last month! I signed up, and it is definitely some of the most delicious olive oil I have ever tasted. I wanted to find out more about the farm practices of the sources that oil is coming from (as far as organic methods, etc) so I called their customer service and was told that they don’t have info about whether their sources are using organic practices or not (which raised a bit of a red flag in my mind)- and that fresh is their main focus. Have you been able to gather more info about this? I am definitely seeking fresh AND pure olive oil, but also of course (as, I’m sure, are you, and many of your readers) wanting a product free of pesticides, etc. It’s such a deceptive industry. Also, are you familiar with, and do you have an opinion on Bariani olive oil?

      • Hi Katie, I don’t know how you have time to present such an informative website & take such good care of your family, but it is well appreciated! Thank you, thank you thank you!!!