In the gastronomic landscape, the counterfeiting of extra virgin olive oil is one of the most widespread, not only for oil sales in Italy but also for distribution worldwide. Our oil, in fact, is used in the preparation of many Italian dishes, even abroad. The problem lies precisely in identifying non-counterfeit extra virgin olive oil because producers of fake extra virgin olive oil are often found.
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We should remember that Italy is the second largest producer of olive oil after Spain and before Greece. Among other non-European oil-producing countries, we find Syria, Tunisia, Turkey, and Morocco. Only we in Italy, however, can boast a varied production as we have approximately 500 types of olives, and the characteristics of extra virgin olive oil are well defined. In fact, while olive oil can have an acidity level of up to 2%, that of extra virgin olive oil cannot exceed 0.8% and must be extracted using only mechanical methods (here you will find our in-depth analysis).
Let us now see what the main types of counterfeiting are that we can find on the market, and then define how to recognize them and avoid scams.
Among the worst frauds we can mention regarding olive oil are health frauds, which can be the most dangerous, and commercial frauds, less dangerous to health but more widespread.
By defining health frauds, we mean those that affect food quality, which is compromised.
We speak of health counterfeiting with regard to:
If we want to define commercial counterfeiting, we can speak of:
Having made this general premise, the most common frauds to watch out for are:
Read also: Unfiltered oil: properties, differences, and curiosities
Having established that these are the main scams regarding extra virgin olive oil, let us see how to protect ourselves from these and from the possible purchase of counterfeit extra virgin oil.
In Italy, we are among the largest producers of extra virgin olive oil but also among the largest consumers. We are therefore interested in understanding how to recognize any fraud, even on supermarket shelves, to protect ourselves from counterfeit foods and safeguard ourselves, both for our health and our wallet.
Let us therefore see what the best methods are to verify that the oil is not counterfeit.
We have already written in the past about how to read the label, but if you are faced with a poorly detailed label, simply refrain from purchasing. The label of a controlled designation of origin extra virgin oil contains a lot of information. You should find data such as the origin of the raw material, the pressing of the olives, or the region where it is produced and cultivated.
Read also: Calories of Olive Oil and Nutritional Values
Also note if the expiration date is indicated, which must be 18 months from production. But the data that must be reported on the label, by law, are many and detailed. Here we add only a few to those already mentioned: information on the oil category and production process, storage conditions, the producer’s company name, the batch, the nutritional declaration, and data on the harvest campaign.
If some of this data is missing or incomplete, it is better to choose another oil purchase, because incomplete labeling is not in compliance with the law.
Furthermore, we want to warn you also about misleading statements that should not be reported, such as for example:
This is because they are phrases that can lead to a purchase based on misleading benefits. But let us now move on to other indicative data for verifying extra virgin olive oil.
We would all like to save money, but often doing so on food quality is not a good thing. If you find a price that is too low on the shelf, below €8 per liter, the quality may not be what is claimed. Therefore, it is better to consider saving on something else or at most think about using a little less of it, but do not try to save on the price of extra virgin olive oil.
Read also: EVO Oil: What It Is and Difference with Olive Oil
If you purchase extra virgin olive oil, it must have characteristics that distinguish it from others. For this reason, if color, taste, and smell are not its own, you may have fallen into a scam.
Let us see what the characteristics of extra virgin olive oil are that you can recognize immediately:
If you are a lover of EVO oil, you will have no difficulty distinguishing these characteristics of the oil and will be careful in choosing the best products for your table, without risking scams, especially regarding quality.
In any case, when in doubt, we recommend comparing multiple labels.
Comparing the various statements will make it easier for you to search for any missing data and, even at a glance, you will be able to find any fraud.
Technician and expert in extra virgin olive oils, registered in the National Register, Campania section. Master oil miller with diploma, obtained from International Extravirgin Agency.
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