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Almost 70% of "exceptionally pure olive oil" is not
Last reviewed: 01.07.2025
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It's great when a person consciously follows a healthy lifestyle and consumes natural products endowed with the power of Nature. One of them is olive oil. However, given the omnipresent greed of manufacturers, you may just be throwing your money away, since almost 70% of "extremely pure olive oil" (EVOO) is not. As The Epoch Times writes, it is just a cheap fake.
Olive oil is well known for its beneficial properties. The active components of olive oil suppress the action of many genes responsible for the synthesis of inflammation factors. This means that olive oil is able to suppress the production of inflammatory cytokines and reduce the level of inflammation in the body.
In addition, according to scientists from the University of Naples Federico II (Italy), olive oil leads to a decrease in blood pressure due to the action of polyphenols. Daily consumption of 40 grams of olive oil allows you to reduce the dose of antihypertensive drugs by 50%. Regular consumption of olive oil prevents the development of cardiovascular diseases.
You are probably well aware of all these benefits of olives. That is why you always have a dark bottle with the eloquent inscription Extra Virgin Olive Oil (EVOO), which means that inside it there should be only pure olive oil, that is, the first cold pressing. Naturally, that is why it is so expensive.
However, your EVOO may be a cheap mixture of various other oils, mixed together and adulterated with chlorophyll to achieve the taste of olive oil.
According to Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil, about 70% of the olive oil sold worldwide is simply a mixture of other oils and flavor enhancers. Not only are they unhealthy, they are even harmful. Tom Mueller exposes the criminal olive oil industry in his book, proving that true EVOO is now an endangered species and a great rarity.
This is consistent with the results of testing for authenticity. None of the EVOOs available on the Australian olive oil market during 2012 passed the tests for authenticity, and none received a certificate of purity. The same results were obtained in a study at the University of California, Davis in 2011.
What is EVOO?
The quality of olive oil depends on many things, such as the content of butyric acids, oxidation, color, smell and taste. These indicators can vary significantly depending on how much fatty acids were in the raw olives, when the fruit was harvested, how long it was in the bags, what type of pressure the manufacturer chose, as well as fruit diseases, and so on.
The smell and taste of the oil is largely determined by the growing region and weather conditions, the variety of olives and the time of harvest. Usually, a bitter taste is more typical of not fully ripe olives.