Extra Virgin Olive Oil Review
Most Failed to Be
Approved. Find the Best Extra Virgin Olive Oil and Avoid Problems.
Medically reviewed and
edited by Tod Cooperman, M.D. 
Last Updated
: 09/14/2021 | Initially Posted:
03/26/2021Latest Update: Best Way to Store Olive Oil
Table of Contents
Summary
·
What does extra virgin olive oil do? In addition to a
pleasurable taste, extra virgin olive oil has potential health benefits
including reduced risk of coronary heart disease, reduced risk of breast and
colorectal cancers, and improved blood sugar control (see What It Does). Some of these benefits are
associated with high amounts of polyphenols in extra virgin olive oils, as well
as high concentrations of oleic acid.
·
How much olive oil should I take? Health benefits
with extra virgin olive oil have been associated with intakes of about 2 to 4
tablespoons per day -- particularly when this replaces saturated fats
(see What It Does).
·
Which are the best and worst extra virgin olive oils? Although all ten of
the popular extra virgin olive oils selected for review by ConsumerLab.com
passed chemical testing, analysis of flavor and aroma by an
expert olive oil taster raised questions about the quality of seven
products — grading them as not extra virgin, and some
even as "lampante," meaning unfit for human
consumption (see What CL Found).
Among those considered "extra virgin," CL selected two
as its Top Picks --
one that is mild and one that is moderate in robustness. Both have excellent
flavor and aroma, correct chemistry, a high concentration of polyphenols and
oleic acid, and are moderate in cost. Use the Results table to
compare the test results (including polyphenol levels, which ranged
from 149 mg/kg to 436 mg/kg -- a 193% difference!), taste descriptions, prices,
and other features of products.
·
How to buy, use, and store olive oil? Buy olive oil in a
dark-colored glass bottle to protect it from light (and/or store it in a dark
cabinet), and don't worry about the color of the oil — it's not a reliable indicator of quality or
flavor. If cooking with olive oil, limit use to later stages of cooking,
keeping heating time to a minimum (see ConsumerTips™).
·
Safety and side effects of olive oil: Olive oil is
generally safe and well-tolerated, but it may interact with certain medications
(see Concerns and Cautions).
Update
Corrections (3/30/21): The results of the
sensory analyses for both the Goya and Trader Joe's products
were originally in reversed order based on the IOC and USDA grading systems.
These have been corrected. In addition, the sensory result for the Carapelli product based on the USDA grading
system was originally incorrectly shown and has been corrected. These
corrections did not affect the overall quality status of UNCERTAIN for these
products.
North American Olive Oil Association (NAOOA) (3/31/21): The
Executive Director of NAOOA, Joseph R. Profaci,
emailed us (on 3/29 and 3/30/31) expressing displeasure with our use of sensory
evaluations from a single expert as opposed to a panel of experts, as required
by the IOC and USDA. The evaluation resulted in a quality status of
"UNCERTAIN" for products of three members of the NAOOA — Colavita, Goya, and Terra Delyssa.
We are aware that a panel is required for formal IOC and USDA grading and this
was noted in our review, as published. This is why we listed the status for
these products as UNCERTAIN. Had the sensory grades given by the single expert
been those of a panel, the status for these products would have been NOT
APPROVED. As we have noted, the chemical analyses for these products did not
indicate a problem, but grading depends on both chemical and sensory analyses.
Mr. Profaci also suggested potential bias on the part
of the sensory expert employed in our Review, who is based in California.
However, the expert was not provided any information about the identities of
the tested products. It is possible that one expert may perceive flavors and
aromas somewhat differently from another expert. This same expert conducted the
sensory analyses for our 2017 review, in which the Colavita product
was Approved (no sensory defects) as was also the case for products from Kirkland and Trader
Joe's, none of which was Approved this year. In 2017, sensory defects were
also noted for products from Bertolli and Pompeian,
which carried NAOOA certification seals and were not tested in the current
Review. Mr. Profaci also suggested that ConsumerLab may have had an "improper motive" in
its review, but we are not aware of any and have no relationship with any of
the olive oil companies.
Mr. Profaci also informed us that "the sample of
Goya that you tested was bottled on 10/29/2020 (hence, lot code 30320). Goya
had submitted a sample of that lot to Consejo
Superior de Investigaciones Científicas
(CSIC) of the Spanish Instituto de la Grasa—an IOC
certified panel test--on 10/20/2020. CSIC found no defect, and classified the
oil as extra virgin." Mr. Profaci noted that the
expert used by ConsumerLab " ...gave this same
sample a 3.7 fusty score," adding "It is my understanding that
tasters who are not familiar with, or otherwise biased against, the
characteristics of Spanish picual often incorrectly
consider it to be fusty [i.e., made from fermenting olives]. I checked with
Goya and they confirmed that the product was a blend of a few varieties,
including picual. Of course, this is precisely the
type of bias that would be controlled by a qualified taste panel." [It
should be noted that the "sample" tested by Goya in Spain was
apparently sent by Goya for testing nine days before the
product later purchased by ConsumerLab was even
bottled, let alone shipped to the U.S. retailers.]
Each of the NAOOA members noted in Mr. Profaci's
correspondence has requested from us data from the analyses performed for our
Review and these are being provided at no cost per our protocol.
Terra Delyssa (4/3/21): Wajih Rekik of CHO America, the importer of Terra Delyssa, emailed us (on 4/1/21), stating "You are
classifying Terra Delyssa olive oil as a lower grade
of olive oil based solely on the opinion of one random person's taste buds,
which are obviously biased."
As noted above and in our report below, the sensory analyses in our Review were
not done by a "random person," but by an expert in sensory analysis
of olive oil and, while such experts may have different opinions, we are not
aware of any "obvious bias."
Mr. Rekik also furnished us with copies of certificates from a laboratory and
accredited sensory panel in Tunisia indicating that oil supplied by his company
with the same production date as on the Terra Delyssa
bottles that we purchased passed testing, without defects, and qualified as
extra virgin olive oil. He added that this " ...shows you that it is a
superior quality premium Extra virgin oil with a 0.2% Free Fatty Acid. You
should not guide your readers into believing that this wonderful Terra Delyssa olive oil does not pass the test and is not what it
says it is."
Carapelli (4/9/21): The
Communications Director of Deleo, which
produces Carapelli, emailed us today,
providing a copy of a certificate of analysis from its own laboratory in Italy
of a sample of olive oil from a lot having the same "Best by" date as
on the product tested by ConsumerLab.com. The certificate showed a grade of
Extra Virgin and showed that the laboratory is recognized by the International
Olive Oil Council for its physico-chemical testing
(although there was no indication that it was certified for its sensory
testing). The certificate included a section showing sensory testing using an
"internal method" showing no defects (in contrast to our sensory
score of 2.5 for rancidity).
The email also noted errors that had appeared for Carapelli in
the Results table of our report when
initially published but were corrected on 3/30 (as noted above) and did not
affect the product's overall status. The same corrections were made today to
the What CL Found section, namely that the
rancidity score was 2.5 (rather than 0.9, as originally reported) and there was
no fustiness (originally reported as 1.7).
What It Is:
"Virgin"
olive oil is oil that has been removed from the olive only by mechanical (e.g.,
pressing or crushing) or other physical means (e.g., heating) that do not lead
to alterations in the oil. "Extra virgin" olive oil (which we refer
to in this report as EVOO) is a virgin olive oil that, according USDA standards,
"has excellent flavor and odor" (i.e., zero defects and some
fruitiness), while "virgin" olive oil is permitted some sensory
defects as well as a higher level of acidity (free fatty acids). Both must meet
similar chemical requirements indicating the olive oil has not been adulterated
with other oils, been misprocessed, and is not spoiled (see Quality Concerns and What CL Tested For).
What It Does:
Olive oil is high in monounsaturated "healthy" fats
(due to its high concentration of oleic acid) and, depending on the oil, may be
rich in antioxidant polyphenols. Olive oil can help lower blood pressure,
improve cholesterol levels and control insulin levels in the body. It may also
reduce the risk of certain types of cancer.
Cardiovascular
Disease:
Limited research suggests replacing some saturated fat in the diet with olive
oil may help lower risk factors for heart disease, such as high blood pressure
and high cholesterol. Consuming olive oil as part of a Mediterranean diet may
also help slow the progression of atherosclerosis, according to some research.
The FDA allows pure olive oil products to claim:
"Limited and not
conclusive scientific evidence suggests that eating about 2 tablespoons (23
grams) of olive oil daily may reduce the risk of coronary heart disease due to
the monounsaturated fat in olive oil. To achieve this possible benefit, olive
oil is to replace a similar amount of saturated fat and not increase the total
number of calories you eat in a day" (FDA 2004).
For example, consuming at
least ½ tablespoon (7 grams) of olive oil per day was associated with a 21%
lower risk of coronary heart disease and a 15% reduced risk of total
cardiovascular disease compared to no consumption of olive oil, according to a
study that followed nearly 100,00 men and women in the U.S. for 24 years. The
researchers estimated each 5 grams of margarine, butter, mayonnaise or dairy
fat that was replaced with an equivalent amount of olive oil was associated
with a 5 to 7% lower risk of coronary heart disease and total cardiovascular
disease -- although a similar benefit was seen when replacing these fats with
other oils (corn, safflower, soybean and canola) (Guasch, Circulation 2020).
One observational study
found that the risk of heart attack in men and women was 82% lower for those
who regularly consumed about 4 tablespoons of olive oil per day, compared to
those who consumed less than a half tablespoon per day (Fernandez-Jarne
Int J Epidemiol 2002).
Another
observational study, which followed over 2,000 Greek men and women (average age
50) without pre-existing cardiovascular disease for an average of eight years,
found that those who reported exclusively using olive oil as the source of
fat/oil in their diets at the beginning of the study had a 93% lower risk of
having a cardiovascular disease event during the study compared to those who
did not consume any olive oil. There was no risk reduction among those using a
mixture of olive and other oils (Kouli, Eur J Nutr 2017).
In a
large study of men and women at high risk for cardiovascular disease, those who
consumed a Mediterranean diet supplemented with 4 or more tablespoons of
extra-virgin olive oil per day had a 30% lower risk heart attack, stroke or
dying of heart disease after five years compared to a control group who consumed
a similar diet (but which was somewhat lower in fat) and who were discouraged
from consuming more than 2 tablespoons of olive oil per day (Estruch, N Engl J Med 2013). This study was retracted
due to a sampling error but when reanalyzed and republished, the main
conclusions remained the same (Estruch, N Engl J Med 2018).
Long-term
consumption of a Mediterranean diet that included at least 4 tablespoons of
extra virgin olive oil per day decreased the progression of atherosclerosis in
men and women (average age 60) with coronary heart disease, according to a
7-year study in Spain. Among the participants who consumed a Mediterranean
diet, there was a modest, but statistically significant decrease in the thickness of
plaque build-up in the carotid arteries (a predictor of heart attack and
stroke), while those who consumed a traditional low-fat diet (less than 2
tablespoons of oil per day, non-oily fish, complex carbohydrates, and low-fat
dairy products) had no decrease in the thickness of plaque build-up. However,
neither diet decreased the number of carotid plaques.
Guidelines for the Mediterranean diet included a daily intake of 35% fat, 22%
monounsaturated fatty acids, and <50% carbohydrates, and for the low-fat
diet, 28% fat, 12% monounsaturated fatty acids, and >55% carbohydrates (Jimenez-Torres, Stroke 2021).
A small, 6-month study
among men and women with mild to moderate high blood pressure found that those
who consumed several tablespoons of olive oil (4 tablespoons for men, 3
tablespoons for women) and slightly reduced their intake of saturated fat were
able to reduce their dosage of blood pressure lowering medication by 48%
compared to those who instead, consumed safflower oil (Ferrara, JAMA Int Med 2000).
Research
suggests that olive oil containing higher amounts of antioxidant
polyphenols may be more effective in improving cholesterol levels than
olive oil with lower amounts of polyphenols. An analysis of 26 clinical trials
conducted in Europe, Greece and Jordan found that, compared to consuming olive
oil low in polyphenols (0 mg/kg to 132 mg/kg), consuming olive oil higher in
polyphenols (150 mg/kg to 800 mg/kg) decreased average total cholesterol and
"bad" oxidized LDL cholesterol by 4.47 mg/dL and 0.44 mmol/L,
respectively, and increased average "good" HDL cholesterol by 2.27
mg/dL. There was no effect on triglycerides or overall LDL cholesterol. In the
studies, which lasted three weeks to three months, the most common daily dose
of olive oil was 25 mL (a little less than two tablespoons); about half the
participants were healthy, while the other half included individuals at
increased risk of heart disease (George, Crit Rev Food Sci Nutr
2018). Generally, extra virgin oils contain the highest
concentrations of polyphenols -- about 100 mg/kg (Note: mg/kg = ppm) to as much
as 500 mg/kg (Garcia, Eur Food Res Technol 2003),
although oils with levels of about 400 mg/kg or higher may be very bitter (Agbiolab).
A 3-month study in which
extra virgin olive oil (25 mL, or about 5 teaspoonfuls, per day) was
substituted for other cooking oils in a typical American diet in obese older
adults in Boston found that it reduced blood pressure (systolic blood pressure
decreased 6 mmHg on average) and tended to increase HDL "good"
cholesterol. In addition, increased oleic acid levels in the blood were found
to be associated with increases in IL-2 production (suggesting improved immune
function, although not an anti-inflammatory effect) (Rozati, Nutr Metab (Lond) 2015).
Weight Loss:
Substituting extra virgin olive oil for soybean oil while dieting resulted in
greater losses of fat in a study of overweight and obese women in their late
20s in Brazil. The women consumed an energy-restricted (reduced calorie) but
normal fat diet that included a milk-based breakfast drink containing either 25
mL (about 2 tablespoons) of soybean oil or extra virgin olive oil. After nine
weeks, women in the olive oil group had lost significantly more fat than those
in the soybean oil group (5.3 lbs vs. 2.9 lbs). The olive oil group also lost more total weight than
the soybean oil group (6.1 lbs vs. 3.7 lbs), but this difference was not statistically
significant. Systolic blood pressure decreased by nearly 4 mmHg in both groups
but diastolic blood pressure decreased only in the olive oil group (by 5 mmHg).
(Candido, Eur J Nutr 2017).
Cancer:
Some, but not all, observational studies have found an association between
olive oil consumption and lower risk of certain cancers. However, more research
is needed to distinguish between the benefits of olive oil, types of olive
oils, and those of a Mediterranean diet that incorporates olive oil.
A study of postmenopausal
women in Spain found that eating a Mediterranean diet supplemented with olive
oil (extra virgin; 1 liter per week for each woman and her family) for about 5
years was associated with a relatively lower risk of breast cancer (1.1
cases per thousand women) in comparison to women who only advised to follow a low fat diet (2.9 cases per thousand). Eating a
Mediterranean diet supplemented with mixed nuts (30 grams per day) also showed
some risk reduction (1.8 cases per thousand women), but, unlike with olive oil,
this was not statistically significant (Toledo, JAMA Int Med 2015).
However,
a review of 10 observational studies among 81,436 women (ages 18 to 85)
conducted in European and Middle Eastern countries, including the previous
study and two others that specifically looked at risk in postmenopausal women,
found no significant association between olive oil intake
(ranging from no olive oil to about 3 tablespoons per day) and breast cancer
risk. The authors suggested that more research is needed to distinguish between
the effects of olive oil alone and diets that incorporate olive oil that
feature other foods that may influence breast cancer risk (such as higher
intakes of fruit and vegetables in the Mediterranean diet) as well as studies
that evaluate factors such as the type of olive oil consumed and cooking method
(Sealy, Brit J Nutr 2020).
A study in Spain found
that close adherence to a Mediterranean diet consisting of olive oil, fruits,
vegetables, fish and legumes (beans) was associated with approximately a
one-third lower risk of aggressive prostate cancer than poor
adherence to such a diet. There was no such risk reduction with close adherence
to either a "Prudent" diet high in vegetables, fruits, low-fat dairy
products, whole grains, and juices, or a "Western" diet high in red
or processed meats, energy dense (high calorie) foods, and sometimes elevated
intakes of eggs and refined grains (Castello, J Urol 2017).
Observational studies
have also found an association between higher olive oil intake and a reduced
risk of colorectal cancer; it is has been proposed that olive oil
might slow the process of healthy intestinal tissue from becoming cancerous,
although this remains only a theory (Stoneham, J Epidemiol Community
Health 2000; Pampaloni, Nutr Cancer 2014; Braga, Cancer 1998).
Insulin Control and Blood Sugar:
Compared to the use of saturated fats, the oleic acid in olive oil seems
to improve insulin sensitivity and lower blood sugar levels in
healthy people and in those with high triglyceride levels (Bermudez, Food Funct 2014).
A small study suggested that extra virgin olive oil may do this,
in part, by influencing hormones that affect insulin secretion and hunger,
after eating. The study showed that levels of insulin and glucagon-like
peptide-1 (GLP-1, a hormone that helps control blood sugar by enhancing insulin
secretion and satiety) were higher at 30 minutes and 15 minutes, respectively,
after consuming bread (2 oz) with 1 ¾ tablespoons of extra virgin olive oil
rather than with the same amount of regular olive oil or sunflower oil. Extra
virgin olive oil also led to lower triglyceride levels, and lower levels of
ghrelin (a hormone that stimulates hunger) three hours after eating, compared
to the other two oils (Garcia-Serrano, Mol Nutr Food
Res 2021).
A study among people
with pre-diabetes found that including 10 grams of extra
virgin olive oil in a meal resulted, two hours later, in blood sugar levels
rising less than half as much as when a similar meal was consumed that didn't
include olive oil; in addition, insulin levels rose about twice as much and
triglycerides remained stable rather than rising. The researchers noted that
adding a small amount of extra virgin olive oil to a meal "may represent a
simple, cheap, and safe approach to limit the deleterious effects of post-prandial
hyperglycemia and hyperlipidemia in patients with impaired fasting
glucose" (Carnevale, Clin Nutr
2017).
Similarly, as noted
below, olive oil can help prevent the development of type 2 diabetes and
improve blood sugar control in people with type 1 and type 2 diabetes.
A
review of 33 observational studies and clinical trials among adults in the U.S,
Europe, Australia and Asia found that consuming between 15 to 20 grams (about 1
½ to 2 tablespoons) daily of olive oil (all types, including extra virgin)
reduced the risk of developing type 2 diabetes by 13%.
Consuming more did not further reduce the risk. In addition, among people who
already had type 2 diabetes, consuming olive oil was associated with decreases
in fasting blood sugar (average decrease -0.44 mmol/L) and HbA1c when compared
to the effects of low-fat diets, although it was no better than consuming fish
oil or diets rich in polyunsaturated fats such as safflower, sunflower, or soybean
oil (Schwingshackl, Nutr Diabetes 2017).
Regular
consumption of extra virgin olive oil may delay the initiation of the first
glucose-lowering medication in people with type 2 diabetes: An analysis of over
3,000 men and women with type 2 diabetes, who, as part of a larger study,
consumed either a Mediterranean diet enriched with extra virgin olive oil (4
tablespoons per day) or mixed nuts, or a traditional low-fat diet (i.e.,
slightly lower in fat and calories, but higher in carbohydrates) found that
after about three years, those who were advised to consume the extra virgin
olive oil were 22% less likely to have started glucose-lowering medication
(oral or injectable), and after five years, were 11% less likely to have
started insulin treatment, compared to those who consumed the traditional
low-fat diet. The Mediterranean diet enriched with mixed nuts did not
significantly delay the initiation of medications compared to the low-fat diet
(Basterra-Gortari, Diabetes Care 2019). Further analysis of a subset of 100 people from this study found
that, over three years, those who consumed the extra virgin olive oil-enriched
Mediterranean diet had a much lower incidence of nonalcoholic fatty
liver disease (NAFLD) (8.8%) compared to those consumed the
Mediterranean diet with mixed nuts or the traditional low-fat diet (33.3%
incidence in each group). The researchers suggested the lower incidence of
NAFLD may be related to improved insulin sensitivity with extra virgin olive
oil consumption, as found in the original study (Pinto, J Nutr
2019).
Beneficial effects of
olive oil on blood sugar have also been shown in people with type 1
diabetes. A study among 13 men and women with type 1 diabetes on insulin
pumps found that adding 37 grams (a little more than 2.5 tablespoons) of extra
virgin olive oil to a high-glycemic meal (including white rice and white bread)
resulted, over the next 3 hours, in blood glucose levels which were just half
that which occurred when butter was substituted for the olive oil.
Interestingly, reducing the amount of extra virgin olive oil to just 10 grams
resulted in a similar blood glucose level as found with the butter — although,
over the next few hours, glucose levels returned to pre-meal levels, while they
remained elevated in the group which consumed butter. There was no significant
benefit with olive oil when the experiment was done with a low-glycemic meal (Bozzetto, Diabetes Care 2016).
Risk of
bone fracture:
An analysis among older men and women (ages 55 to 80) in Spain with a high risk
for cardiovascular disease who, as part of a larger study consumed either a
Mediterranean diet enriched with olive oil or mixed nuts, or a traditional
low-fat diet found that, during the 5-year study and a 9-year follow-up period,
those who consumed the most extra virgin olive oil (about 4 tablespoons per
day) had a 51% lower risk of osteoporosis-related fractures compared to those
who consumed the least extra virgin olive oil (about 1.5 tablespoons per day)
after adjusting for potential confounders (Garcia-Gavilan, Clin Nutr 2017). No reduction of fracture risk was
associated with other types of olive oil (refined or pomace), leading the
researchers to suggest the benefit may be related to the higher polyphenol
content of extra virgin olive oil.
Pain
and Inflammation:
Freshly pressed extra virgin olive oil contains a compound called oleocanthal,
which has been shown in laboratory experiments to have an anti-inflammatory
effect similar to ibuprofen, through the inhibition of Cox-1 and Cox-2 enzymes
(Beauchamp, Nature 2005). However, because the
amount of oleocanthal in olive oil is quite small, it would be difficult to
consume enough extra virgin olive oil to provide similar pain relief. In fact,
it has been calculated that even 3 1/2 tablespoons of extra virgin olive oil
might only have 10% of the effect of a normal dose of ibuprofen (Parkinson, Int J Mol Sci 2014).
Depression:
A study among 56 men and women (average age 40) diagnosed with major depression
(most of whom were receiving therapy and/or anti-depressant medication) who had
a poor-quality diet (low in dietary fiber, lean meats, fruits and vegetables
and high intake of sweets) investigated the effects of a Mediterranean diet
with olive oil on depression. It found that, compared to a control group who
participated in a weekly social support group but maintained their typical
poor-quality diet, those who consumed a Mediterranean diet (whole grains, lean
meats, eggs, fruits, nuts and vegetables + 3 tablespoons of olive oil per day)
for three months had significant decreases in self-reported symptoms of
depression. After three months, 32% of those who consumed the Mediterranean
diet no longer met the criteria for depression (average 11-point decrease in
depression symptoms), while just 8% of those in the control group experienced
remission (average 4-point decrease in depression symptoms) (Jacka, BMC Medicine 2017).
Testosterone:
Laboratory evidence suggests olive oil may increase testosterone levels by
influencing enzymes involved in testosterone production (Hurtado de Catalfo,
Lipids 2009). One small study in young men in Morocco found that 25
mL (a little less than 2 tablespoons) of extra virgin olive oil increased blood
levels of testosterone by about 17% in healthy young men when consumed daily
for three weeks. However, the study lacked a placebo control and, for two weeks
prior to being given olive oil, the men had, instead, consumed butter daily (Derouiche, Nat Prod Commun 2013).
Cognitive Function:
A study (funded by an olive oil company) in Greece among 50 older people
(average age 70) with mild cognitive impairment (MCI) found
that taking 50 mL (about 3 ½ tablespoons) of extra virgin olive oil with medium
phenolic content (271 mg/kg — similar to many products in this Review) daily while on a Mediterranean
diet (which includes olive oil) for 12 months reduced scores on a measure of
cognitive impairment by 5 points out of 70 compared to only 0.3 point decrease
among those only following a Mediterranean diet. Some of the participants used
a higher phenolic oil (975 mg/kg) but experienced a smaller though still
significant reduction in their impairment scores (3 points). However, neither
group showed a clinically meaningful change in Mini-Mental State Examination
(MMSE) score, a test used to assess general cognitive function, compared to
baseline or the control group. Interestingly, most of the people in the olive
oil groups were carriers of the APOE4 gene, a risk factor for Alzheimer's
disease (Tsolaki, J Alzheimers Dis
2020). Additional analyses (funded by the same olive oil
company) of data from the above study showed that those who consumed the olive
oil had significant decreases in blood markers of Alzheimer's disease risk
(including amyloid-beta proteins, tau, and p-tau) down to levels approaching
those in non-cognitively impaired adults. These reductions were not found among
those only on the Mediterranean diet (Tzekaki, Exp Gerontol 2021).
Quality Concerns and
Tests Performed:
Although
the USDA has established standards for EVOO
and maintains a voluntary Quality Monitoring Program in which
manufacturers pay a fee to have their products evaluated, no U.S. government
agency is responsible for routinely testing EVOO products, and there have been
reports that some products are "fake" or adulterated with other types
of oils (Vietina, Food Chem
2013;"Agromafia", CBS 60
Minutes 2016). A 2010 study of nineteen extra virgin olive oil
brands by researchers at the University of California, Davis (UC Davis) found
that 69% of imported samples and 10% of California samples tested failed to
meet sensory standards set by the International Olive Council (IOC) and the
United States Department of Agriculture (USDA) (Frankel, UC Davis Olive Center 2010).
Sensory defects, such as a rancid taste or musty odor, can sometimes indicate
oxidation or poor quality oils. Among the oil samples
with sensory defects, chemical analyses confirmed that 86% had chemical
characteristics indicative of poor quality.
Sensory testing can pick
up defects not detected with chemical testing. For example, chemical peroxide
levels are an indicator of early stages of oxidation but are not a particularly
good indicator of rancidity at the time of use, as peroxide levels can increase
and then decrease over time, resulting in the generation of other compounds
that indicate decomposition (and can affect flavor and aroma) but don't affect
peroxide levels. This is one of several reasons the grading of olive oils is
based upon both chemical and sensory tests and one set of tests does not trump
the other (Pignitter, J Food Drug
Analys 2012).
Although adulteration
with cheaper oils such as cottonseed, soybean or sunflower has been a concern,
the UC Davis researchers concluded that any adulteration detected was probably
due to the addition of cheaper, lower-grade olive oil (which is often
heat-treated or processed in ways not compliant with extra virgin olive oil
standards).
ConsumerLab.com evaluated
EVOO products both chemically and from a sensory perspective.
Chemical testing:
Chemically, products were
tested by an independent laboratory blinded to product identity for the
following:
·
Free Acidity (Free Fatty Acid Content) - This is a measure
of the quality of the oil, reflecting the quality of the olives used and the
care taken in producing the oil. Free fatty acids should constitute no more
than 0.8% of the oil (for "virgin" olive oil, the limit is 2.0%).
·
Purity (Fatty Acid Composition) - Fatty acids are
the molecular components of oil. Basic percentages of fatty acid types are
expected within a certain range for olive oil, distinguishing it from seed oils
that should not be present.
·
Rancidity (Peroxide Value) - A rough indicator of the amount of
primary oxidation of olive oil expressed as milliequivalents of active oxygen
per kilogram of oil. The Peroxide Value must be no more than 20. A high value
indicates that the olive fruit or paste was not handled properly. Olive oil
with a high peroxide value many not keep well.
·
Absorbency in Ultraviolet (UV) - Based on the absorption of two
wavelengths of light to detect the formation of chemical bonds in the oil, this
provides information about the quantity of oxidized oils in the product,
indicating the quality of the oil, state of preservation, and changes brought
about through processing. The result is expressed as "delta K," which
must be no more than 0.01, and absorbency at 270 nm must be no more than 0.22
(for "virgin" olive oil the limit is 0.25).
In addition, although not
a USDA requirement, ConsumerLab.com determined the Polyphenol Content of
each product due to its possible association with cardiovascular benefits.
Polyphenols are a key antioxidant component of olive oil and results are
expressed as milligram equivalent of gallic or caffeic acid per kilogram of oil
(mg/kg). However, polyphenol content is not typically listed on labels, which
is why ConsumerLab.com determined the amount in each product, as listed in
the Results Table below.
In the UC Davis study
mentioned earlier (Frankel, US Davis Olive Center 2010),
researchers also reported concentrations of polyphenols (measured as caffeic
acid) in extra virgin olive oils. These ranged from 80 mg/kg to 377 mg/kg, with
many in the 100 to 200 mg/kg range (Note: The study includes the list of brands
tested as well amounts of polyphenols found in each). Extra virgin oils
usually contain the highest levels of polyphenols, and generally, the more
polyphenols an oil contains, the more bitter and "pungent" it will be
(Garcia, Eur Food Res Technol 2003; Agbiolab website). If the label lists the
variety of olives used, it may be helpful to know that Cornicabra,
Coratina, Moraiolo and Koroneiki varieties tend to have a high polyphenol content,
while varieties known to have lower polyphenol content include Arbequina, Picudo, Sevillano and Taggiasca — although levels can be affected by agricultural
practices, harvest time (polyphenols decrease with ripeness), and storage time
(Agbiolab website).
Sensory testing (flavor
and odor/aroma):
In sensory testing by a trained olive oil taster blinded to product identity,
products had to meet the following USDA requirements of having
"excellent" flavor with no defects and with positive attributes (such
as olive, apple, green, sweet, grass, nutty, tomato) and no negative flavor attributes
(such as fusty [due to poor storage of olives, promoting bacterial growth],
winey-vinegary [due to fermentation of stored olives, producing ethanol, acetic
acid, and ethyl acetate], muddy-sediment, and rancid).
For a product to be
deemed extra virgin by USDA standards, it must meet all of the chemical
requirements noted above (excluding polyphenol content). In addition, it must
meet other chemical requirements but, most of these are not particular to extra
virgin olive oil (such has having a total sterol content
of at least 1,000 mg/kg, which is required of all types of olive oil) and were
not included in ConsumerLab.com's analysis. The USDA
also requires that the sensory analysis of flavor and aroma be conducted by a
panel of testers (at least eight), using the adjusted median scores from the
panel. Instead, ConsumerLab.com used just one expert tester. Consequently,
the results of this report cannot represent whether or not a product meets the
USDA standard for extra virgin olive oil. However, the results do represent a
meaningful chemical analysis of each product and an expert, subjective opinion
on the aroma and flavor of each.
See How Products Were Evaluated for more
information on testing methods and passing scores.
The table below
summarizes the minimum standards for extra virgin olive oil using USDA as well
as IOC criteria on the attributes evaluated by ConsumerLab.com. The two grading
systems have the same requirements for extra virgin olive oil, but, for the
lower grades, the USDA standards require lower intensitites
on defects and the IOC includes a grade of "ordinary virgin" that
would be considered "lampante" by the USDA.
Minimum Standards for Grading of Virgin (Unrefined) Olive Oils*
|
IOC |
USDA |
|
Extra Virgin: |
Extra Virgin |
|
Virgin: |
Virgin |
|
Ordinary Virgin: |
|
|
Lampante Virgin: |
Lampante Virgin |
Source: IOC 2019, USDA 2010
*All grades require oleic acid to be 55% to 83% free fatty acids. Extra virgin
and virgin require delta K of ≤0.01.
What CL Found:
From a chemical perspective, all of the products met the
standards for extra virgin olive oils (EVOOs) that ConsumerLab.com applied, assuring
that each was made from the oil of olives -- and not
other seed oils -- and was properly processed.
However, sensory
testing by an expert taste tester raised questions about quality of the olive
oil in 7 of 10 products. Only three products were "Approved" for
demonstrating "extra virgin" quality.
Aroma/Flavor — Many
defects reported
Defects were identified with each of the following olive oils in taste testing
by a sensory expert, suggesting that they were not of "extra virgin"
quality. ConsumerLab gave each of
these an overall rating of "Uncertain" rather than "Not
Approved" since, as noted above, none of the chemical tests indicated a
problem. A panel of sensory experts would be required for a formal sensory
analysis.
Depending on the extent of the defects and scores on desirable sensory
criteria, the products were also assigned grades using the IOC and USDA grading
systems ranging from "virgin" (i.e., good but not excellent quality)
to "lampante" (i.e., not fit for human
consumption). Be aware that "lampante" does
not mean that a product is unsafe to use; instead it
suggests that the oil requires refinement to make it palatable. (See columns 2
and 3 of the Results table for additional details and
descriptions, including those of any desirable traits):
·
Carapelli Unfiltered Extra Virgin
Olive Oil — This was described as "nutty, hay-straw and
woody" but "some oxidation was evident on the palate," resulting
in a "rancid" score of 2.5 out of 10. Consequently, the tester
considered it "Virgin" but not "Extra Virgin" olive oil on
both the USDA and IOC grading scales. From a chemical perspective, the oil was
not rancid, as it had a peroxide value of 5.96 — well below the limit of 20.
However, this was the highest peroxide value of the products in this review,
most of which were around 3 to 4. (Interestingly, for olive oil which has been
chemically refined — which is not permitted with virgin olive oils -- the
official peroxide value limit is just 5.)
·
Colavita Extra Virgin Olive
Oil — This was described as slightly "fusty,"
"heated/burnt" (suggesting processing at too high heat) and
"rough" (a pasty, thick, greasy mouth feel that can be a precursor of
rancidity) and the "aroma reflected defective fruit and oil was unpleasant
on the palate." At the same time, it was also positively described as
somewhat "fruity," "bitter," and "pungent" with
descriptors such as "black olive," "woody," and
"floral." Consequently, the tester did not consider it to be
"Extra Virgin" olive oil, but "Virgin" in IOC grading or
"Lampante" in USDA grading.
·
Goya Extra Virgin Oil — Similar to Colavita,
the aroma/flavor of this oil was described as reflecting "mostly defective
fruit" resulting in an even higher "fusty" score of 3.7.
Consequently, the tester did not consider it to be "Extra Virgin"
olive oil, but "Ordinary" in IOC grading or "Lampante"
in USDA grading.
·
Kirkland Signature [Costco] Organic Extra Virgin Olive Oil — This oil was also
described as having an aroma that reflected mostly defective olive fruit,
attaining a "fusty" score of 3.5 and fairly low scores on desirable
traits. Interestingly, in our tests in 2017, this product was a Top
Pick, with no defects and relatively high scores on positive attributes
like fruitiness, for which it had a score of 4.0, in contrast with the current
score of 1.0. Consequently, the tester did not consider it to be "Extra
Virgin" olive oil, but "Virgin" in IOC grading or "Lampante" in USDA grading.
·
Spectrum Culinary Organic Extra Virgin Olive Oil — The aroma/flavor
was described as reflecting "mostly oxidized oil" resulting in a
"rancid" score of 3.1. Perhaps not surprisingly, chemically, it had
the second highest peroxide value, which was 5.67. Consequently, the tester did
not consider it to be "Extra Virgin" olive oil, but
"Virgin" in IOC grading or "Lampante"
in USDA grading.
·
Terra Delyssa Organic Extra Virgin
Olive Oil — This oil received a "rancid" score of 2.6 and
a "fusty" score of 0.9 and relatively low scores for desirable
traits. Consequently, the tester did not consider it to be "Extra
Virgin" olive oil, but "Virgin" in IOC grading or "Lampante" in USDA grading.
·
Trader Joe's Premium Extra Virgin Olive Oil — This oil was
described as having "no positive olive fruit" aroma or flavor and had
the highest (worst) score for "fusty" (4.7) among the tested
products. Consequently, the tester did not consider it to be "Extra
Virgin" olive oil, but "Ordinary" in IOC grading or "Lampante" in USDA grading.
Although not tested in
the current review, products in which we identified sensory defects in our 2017
review were Bertolli Extra Virgin Olive Oil, Newman's Own
Organic Extra Virgin Olive Oil, and Pompeian Extra Virgin Olive Oil.
Interestingly, all three of these included "Tunisia" as a country of
origin of their olive oil. In contrast, only one of the seven products Approved
in 2017 listed Tunisia -- Kirkland Signature, which listed
"Italy, Tunisia, Greece, and Spain." Tunisia was the world's second
largest olive oil producer (after Spain) in 2014/15 but experienced a drought
during the summer of 2016 resulting in failed crops and a 55% decrease in olive
oil production (Olive Oil Times, January 11, 2017).
In light of the sensory defects noted in most of the products containing
Tunisian olive oil, it is possible that Tunisian weather conditions played a
role in our findings. All extra virgin olive oils list their countries of
origin and, for some brands, these change over time depending on fluctuations
in the supply, quality, and price of oil from competing countries.
Among
this year's group of products, none of the Approved products included Tunisia
as a geographic source, although three Uncertain products did. The most common
source listed by the Uncertain products was Spain (listed on four products),
which was not a source of any of the Approved products.
While some consideration
should be given to the results of the expert taste tester in this Review, it
is important to bear in mind that official standards for judging an olive oil
require composite scores from a panel of 8 to 12 testers, not just one tester.
Polyphenols and Oleic Acid in Olive Oils
As shown in the graph below, across the products, the levels of polyphenols
(blue bars in the graph) — which may contribute to cardiovascular benefits of
olive oil — ranged from 149 mg/kg (Terra Delyssa
Organic Extra Virgin Olive Oil) to 436 mg/kg (Trader Joe's Premium Extra
Virgin Olive Oil). These are all substantial levels for extra virgin olive
oil. As noted earlier, generally, the higher the level of polyphenols in an
olive oil, the bitterer and more pungent it will be.
Also
shown in the graph is the percentage of total free fatty acids that is oleic
acid (green bar) in each oil. Oleic acid is the most abundant fatty
acid in olive oil and can account for 55% to 83% of its fatty acids. Oleic acid
is monounsaturated, which is preferable to saturated. In 2018, the U.S. FDA
announced that edible oils, including olive oil, that are at least 70%
oleic acid can make a health claim similar to that already permitted
more generally for olive oils. The claim is:
"Supportive but
not conclusive scientific evidence suggests that daily consumption of about 1½
tablespoons (20 grams) of oils containing high levels of oleic acid, when
replaced for fats and oils higher in saturated fat, may reduce the risk of
coronary heart disease. To achieve this possible benefit, oleic acid-containing
oils should not increase the total number of calories you eat in a day."
(FDA 2018)
Interestingly, as shown
in the graph (and Results table further below), not all extra virgin olive oils
are at least 70% oleic acid, with concentrations ranging from 63.3% to 83%.
Those below 70% were Spectrum (63.3%), Terra Delyssa (64.4%), and Carapelli (68.6%),
none of which were Approved. Three products were 83% oleic acid.
Cost
As shown in the graph below (and in the Results table), the cost per tablespoon of the
oils ranged from just 8 cents (Kirkland) to 40 cents (Colavita), which, per liter (66 tablespoons) equates
to $5.28 to $26.40. None of the least expensive products was Approved and
neither were the two most expensive products.
The three Approved
products were in the upper middle cost range per tablespoon at 24 cents (California
Olive Ranch Everyday Blend) and 33 cents (California Olive Ranch 100%
California as well as Lucini
Italia Organic Extra Virgin Olive Oil).
Top Picks:
As
discussed above, only three of the ten "extra virgin" olive oils
tested were Approved for quality, having passed both chemical and sensory
testing. Any of these three would be a fine choice for extra virgin olive oil.
Each also is more than 70% oleic acid, qualifying them as a heart-healthy
substitute to other oils according to the FDA. However, among these three, and
factoring in cost, our overall Top Pick is California
Olive Ranch Everyday Extra Virgin Olive Oil.
It's interesting to note
that California's Olive Ranch's Everyday Blend scored a bit
higher than its 100% California product in terms of desirable
traits, like fruitiness, but the Everyday Blend costs 27% less
than 100% California at 24 cents versus 33 cents per
tablespoon. Both are mildly robust, with a moderate polyphenol level (195 mg/kg
in Everyday Blend and 183 mg/kg in 100% California).
As noted in the first column of the Results table, the 100% California product
is sourced entirely from California, while the Everyday Blend is
a blend of extra virgin olive oils from Argentina, Chile, Portugal, as well as
California, and is, consequently, designated as being from the company's
"Destination Series." This multi-country sourcing flexibility likely
enables the lower price for the Everyday product.
If you want a little more
pungency and bitterness and don't mind paying more for it, our Top
Pick for extra virgin olive oil with medium robustness is Lucini Italia Organic Extra Virgin
Olive Oil, which can attribute its robustness to a significantly higher
polyphenol level of 299 mg/kg.
Test Results by Product:
Listed
alphabetically below are the test results for ten extra virgin olive oils
selected by ConsumerLab.com based on popularity among CL readers. Shown for
each product are the test results (laboratory and sensory), as well as the
tester's description of the flavor and aroma. Product prices and the calculated
cost to obtain one tablespoon of oil from each are shown in the last two
columns along with other notable features, such as quality certifications which
appeared on labels.
Results of
ConsumerLab.com Testing of Extra Virgin Olive Oil Products
(Click arrows or swipe left or right to see all columns)
Approval Statusⓘ
Product Name
Sourcing
Sensory Analysisⓘ
Description (from Sensory Analysis)ⓘ
Fatty Acid Profileⓘ
Oleic Acidⓘ (%)
Free Acidityⓘ (≤0.8%)
Total Polyphenolsⓘ (mg/kg)
Rancidityⓘ
Peroxide Value (≤20 meq/kg)
Delta K (<0.01)
Cost Per Tablespoon
Price Paid
Notable Features
APPROVED
California Olive Ranch® 100% California Extra
Virgin Olive Oil - Medium
Origin: California
Dist. by California Olive Ranch Inc.
Sensory Gradeⓘ:
IOC: Extra Virgin
USDA: Extra Virgin
Desirable traitsⓘ:
Fruity - 3.3
Bitter - 1.5
Pungent - 2.2
Defectsⓘ:
None
Robustness: Mild
Aroma/flavor
reflected mostly ripe olive fruit with the primary descriptor of ripe banana.
Additional descriptors included nutty with a hint of ripe apple. Mild
astringency was noted.
Fatty Acid Profile: ✔
Oleic Acid: ✔
77.9%
Free Acidity: ✔
0.21%
Polyphenols:
182
Rancidity:
Peroxide Value: ✔
3.04
Delta K: ✔
-0.003
$0.33/tbsp
$10.99/16.9 fl oz [500 ml] amber glass bottle
(approx. 33 servings)
Non GMO Project Verified seal. Vegan.
Paleo. Keto Certified Ketocertified.com seal. Certified Extra Virgin Applied
Sensory Panel seal. Kosher.
Cold pressed
APPROVED
Top Pick
for overall EVOO and mild robustness
California Olive Ranch® Extra Virgin Olive Oil -
Everyday Blend
Origin: Argentina, Chile, Portugal, California
Dist. by California Olive Ranch Inc.
Sensory Gradeⓘ:
IOC: Extra Virgin
USDA: Extra Virgin
Desirable traitsⓘ:
Fruity - 4.0
Bitter - 2.0
Pungent - 2.6
Defectsⓘ:
None
Robustness: Mild
Aroma/flavor
reflected mostly ripe olive fruit with the primary descriptor of nutty.
Additional descriptors included hay-straw and toasted with hints of woody and
black olives. No astringency was noted.
Fatty Acid Profile: ✔
Oleic Acid: ✔
75.1%
Free Acidity: ✔
0.29%
Polyphenols:
195
Rancidity:
Peroxide Value: ✔
4.26
Delta K: ✔
-0.002
$0.24/tbsp
$7.99/16.9 fl oz [500 ml] amber glass bottle (approx.
33 servings)
Non GMO Project Verified seal. Vegan.
Paleo. Keto Certified Ketocertified.com seal. Certified Extra Virgin Applied Sensory
Panel seal. Kosher.
Cold pressed
UNCERTAIN
Carapelli Unfiltered Extra Virgin
Olive Oil
Origin: Greece, Italy, Portugal, Tunisia
Dist. by Deoleo USA, Inc.
Sensory Gradeⓘ:
IOC: Virgin
USDA: Virgin
Desirable traitsⓘ:
Fruity - 2.5
Bitter - 3.2
Pungent - 2.9
Defectsⓘ:
Rancid - 2.5
Robustness: Mild
Positive
olive fruit aroma/flavor described as nutty, hay-straw and woody. Oxidation was
evident on the palate. No astringency was noted.
Fatty Acid Profile: ✔
Oleic Acid: ✔
68.6%
Free Acidity: ✔
0.23%
Polyphenols:
196
Rancidity:
Peroxide Value: ✔
5.96
Delta K: ✔
0.001
$0.24/tbsp
$7.99/16.9 fl oz [500 ml] amber glass bottle (approx.
33 servings)
USDA Organic seal. Non-GMO Project Verified
seal.
Unfiltered
First cold pressed
UNCERTAIN
Colavita® Extra Virgin Olive Oil
Origin: Italy, Greece, Portugal, Spain
Dist. by Colavita USA, LLC
Sensory Gradeⓘ:
IOC: Virgin
USDA: Lampante
Desirable traitsⓘ:
Fruity - 1.7
Bitter - 1.2
Pungent - 0
Defectsⓘ:
Fusty - 2.7
Rough - 1.8
Robustness: Mild
Aroma/flavor
reflected mostly defective fruit. Small amount of positive fruit described as
ripe olive. No astringency was noted.
Fatty Acid Profile: ✔
Oleic Acid: ✔
83%
Free Acidity: ✔
0.32%
Polyphenols:
262
Rancidity:
Peroxide Value: ✔
4.15
Delta K: ✔
-0.001
$0.40/tbsp
$19.99/25.5 fl oz [750 ml] amber glass bottle
(approx. 50 servings)
North American Olive Oil Association Certified
Quality seal. Cholesterol Free.
First cold pressed
UNCERTAIN
Goya® Extra Virgin Olive Oil
Origin: Andalucia,
Spain
Dist. by Goya
Sensory Gradeⓘ:
IOC: Ordinary
USDA: Lampante
Desirable traitsⓘ:
Fruity - 1.9
Bitter - 2.4
Pungent - 1.3
Defectsⓘ:
Fusty - 3.7
Robustness: Mild
Aroma
reflected mostly defective olive fruit. Small amount of positive aroma/flavor
described as ripe olive and floral. Mild astringency was noted.
Fatty Acid Profile: ✔
Oleic Acid: ✔
74.4%
Free Acidity: ✔
0.24%
Polyphenols:
296
Rancidity:
Peroxide Value: ✔
4.09
Delta K: ✔
0.002
$0.22/tbsp
$7.29/17 fl oz [500 ml] clear glass
bottle (approx. 33 servings)
North American Olive Oil Association Certified
Quality seal. 2020 Excellence Chefsbest Award seal.
Kosher.
First cold pressed
UNCERTAIN
Kirkland Signature® [Costco] Organic Extra
Virgin Olive Oil
Origin: Portugal, Spain, Tunisia, Italy, Greece
Dist. by Costco Wholesale Corporation
Sensory Gradeⓘ:
IOC: Virgin
USDA: Lampante
Desirable traitsⓘ:
Fruity - 1.0
Bitter - 1.9
Pungent - 0.7
Defectsⓘ:
Fusty - 3.5
Robustness: Mild
Aroma/flavor
reflected mostly defective olive fruit. Small amount of positive aroma/flavor
described as ripe olive. No astringency was noted.
Fatty Acid Profile: ✔
Oleic Acid: ✔
77.9%
Free Acidity: ✔
0.25%
Polyphenols:
227
Rancidity:
Peroxide Value: ✔
3.29
Delta K: ✔
-0.003
$0.08/tbsp
$9.99/67.6 fl oz [2,000 ml] amber plastic bottle
(approx. 133 servings)
USDA Organic seal. Kosher.
Cold extracted
APPROVED
Top Pick
for medium robustness
Lucini® Italia Organic Extra
Virgin Olive Oil
Origin: Italy
Dist. by Lucini Italia
Sensory Gradeⓘ:
IOC: Extra Virgin
USDA: Extra Virgin
Desirable traitsⓘ:
Fruity - 3.9
Bitter - 2.7
Pungent - 3.3
Defectsⓘ:
None
Robustness: Medium
Aroma/flavor
reflected mostly green olive fruit with the primary descriptor of green banana.
Additional descriptors included green almond and woody with hints of hay-straw
and ripe banana. Mild astringency was noted.
Fatty Acid Profile: ✔
Oleic Acid: ✔
83%
Free Acidity: ✔
0.19%
Polyphenols:
299
Rancidity:
Peroxide Value: ✔
4.15
Delta K: ✔
-0.003
$0.33/tbsp
$10.74/16.9 fl oz [500 ml] amber glass bottle
(approx. 33 servings)
USDA Organic seal. CCOF Certified Organic seal.
Non-GMO Project Verified seal. Certified Extra Virgin Applied Sensory Panel
seal. Kosher. Gluten Free.
First cold pressed
UNCERTAIN
Spectrum Culinary Organic Extra Virgin Olive Oil
Origin: Spain
Dist. by The Hain Celestial Group, Inc.
Sensory Gradeⓘ:
IOC: Virgin
USDA: Lampante
Desirable traitsⓘ:
Fruity - 1.5
Bitter - 0
Pungent - 1.3
Defectsⓘ:
Rancid - 3.1
Robustness: Mild
Aroma/flavor
reflected mostly oxidized oil. Small amount of positive olive fruit was
described as green almond and woody. No astringency was noted.
Fatty Acid Profile: ✔
Oleic Acid: ✔
63.3%
Free Acidity: ✔
0.25%
Polyphenols:
193
Rancidity:
Peroxide Value: ✔
5.67
Delta K: ✔
0
$0.34/tbsp
$8.47/12.7 fl oz [375 ml] amber glass bottle (approx.
25 servings)
Non GMO Project Verified seal. USDA
Organic seal. Kosher. Certified Organic by QAI.
First cold pressed
UNCERTAIN
Terra Delyssa® Organic
Extra Virgin Olive Oil
Origin: Tunisia
Dist. by CHO America
Sensory Gradeⓘ:
IOC: Virgin
USDA: Lampante
Desirable traitsⓘ:
Fruity - 1.3
Bitter - 0
Pungent - 1.3
Defectsⓘ:
Fusty - 0.9
Rancid - 2.6
Robustness: Mild
Positive
olive fruit aroma described as nutty and woody. No astringency was noted.
Fatty Acid Profile: ✔
Oleic Acid: ✔
64.4%
Free Acidity: ✔
0.24%
Polyphenols:
149
Rancidity:
Peroxide Value: ✔
4.77
Delta K: ✔
0.002
$0.14/tbsp
$9.19/34 fl oz [1,000 ml] amber glass bottle (approx.
66 servings)
USDA Organic seal. Non-GMO Project Verified
seal. North American Olive Oil Association Certified Quality seal. Kosher.
Gluten-Free.
First cold pressed
UNCERTAIN
Trader Joe's Premium Extra Virgin Olive Oil
Origin: Not listed
Dist. by Trader Joe's
Sensory Gradeⓘ:
IOC: Ordinary
USDA: Lampante
Desirable traitsⓘ:
Fruity - 0
Bitter - 0
Pungent - 1.8
Defectsⓘ:
Fusty - 4.7
Robustness: NA (due to no positive olive fruit aroma/ flavor)
Because
no positive olive fruit was detected, this sample is considered to be Lampante.
Fatty Acid Profile: ✔
Oleic Acid: ✔
83%
Free Acidity: ✔
0.29%
Polyphenols:
436
Rancidity:
Peroxide Value: ✔
3.64
Delta K: ✔
-0.006
$0.12/tbsp
$7.49/32 fl oz [946 ml] amber glass bottle (approx.
63 servings)
Cold pressed
Unless otherwise noted, information about the
products listed above is based on the samples purchased by ConsumerLab.com (CL)
for this Product Review. Manufacturers may change ingredients and label
information at any time, so be sure to check labels carefully when evaluating
the products you use or buy. If a product's
ingredients differ from what is listed above, it may not necessarily be of the
same quality as what was tested.
The information contained in this report is
based on the compilation and review of information from product labeling and
analytic testing. CL applies what it believes to be the most appropriate
testing methods and standards. The information in this report does not reflect
the opinion or recommendation of CL, its officers or employees. CL cannot
assure the accuracy of information.
Copyright ConsumerLab.com, LLC, 2021 All
rights reserved. Not to be reproduced, excerpted, or cited in any fashion
without the express written permission of ConsumerLab.com LLC
ConsumerTips™:
Unfortunately, it is not possible to judge the
quality or purity of extra virgin olive oil just by looking at it, or by
tasting it (see more about this and a popular "home test" for oil
quality below). However, there are other steps
you can take to help identify a quality oil:
Look for a certification
seal on the label:
Look for a certification seal from certain organizations on the label, which
indicates the oil meets certain basic sensory and chemical standards. Quality
seal programs for olive oil quality include the USDA Quality Monitoring
Program, the North American Olive Oil Association (NAOOA), the California Olive
Oil Council (COOC) and the Extra Virgin Alliance (EVA). While many of the
standards are similar, there are some differences. For example, the USDA and
NAOOA require more tests that help to rule out adulteration with cheaper oils,
and it appears that only the USDA tests for contamination with pesticides and
heavy metals -- although this testing is "optional," so a product may
bear the USDA seal without having undergone contamination testing. On the other
hand, COOC and EVA require tests for diacylglycerols (DAGs) and pyropheophytin (PPP), while the USDA and NAOOA do not.
Defects in taste and/or odor have been found to be closely associated with the
ratios of DAGs and higher levels of PPP. NAOOA and EVA purchase products on the
market (as ConsumerLab.com does), while COOC gets the sample from the producer
and the USDA takes random samples from the producer.
Olive Oil Quality Seal
Programs
|
Quality Seal Program |
How samples are
collected |
Tests for adulteration
with cheaper, lower-grade olive oil and/or other seed oils |
Tests for
oxidation/freshness |
Tests for pesticides
and heavy metal contamination |
|
USDA Quality Monitoring Program |
Random samples taken from producer |
Yes |
Yes |
Optional |
|
North American Olive Oil Association (NAOOA) |
Purchased from marketplace |
Yes |
Yes |
No |
|
California Olive Oil Council (COOC) |
Provided by producer |
Yes, DAG and PPP
testing; but fewer tests than USDA and NAOOA |
Yes |
No |
|
Extra Virgin Alliance (EVA) |
Purchased from marketplace |
Yes, DAG and PPP
testing; but fewer tests than USDA and NAOOA |
Yes |
No |
*Information from The
Olive Oil Times — see website for more
detailed comparison.
Choose an oil that includes a harvest date and is packaged in
dark glass
UC Davis researchers also advise consumers buy an oil within 15 months of
its harvest date (information not provided by all labels — and
not to be confused with the "Best By" date, which is an arbitrary
date) and choose one with packaging that protects the oil
from oxygen and light (such as a dark glass bottle and small
tins), since exposure to air and light can shorten shelf life.
Store in a dark cabinet
that is cool
Levels of polyphenols in extra virgin olive
oils will generally decrease over time, but storing them properly can make a
big difference. A one-year study found that total phenols in extra virgin olive
oils decreased 52% to 65% when stored in plastic (polyethylene) bottles exposed
to light, 43% to 65% in clear glass exposed to light, 26% to 41% in plastic
bottles kept in darkness, but only 10% to 15% in dark glass kept in
darkness. Fruitiness decreased in all settings but least in oils stored in
dark glass away from light. Be aware that oxygen can pass through plastic, but
not through glass (Torre-Robles, J Am Oil Chem Soc
2019).
Storage at cool to moderate temperature helps
reduce oxidation of extra virgin olive oil. A one-year-long
study found that storage of unopened extra virgin olive oil at room temperature
resulted in only a slight increase in levels of oxidized phenols
(from 14.5 mg/kg at baseline to 22.3 mg/kg after one year at room temperature
(73.4℉),
while storage at higher temperatures resulted in much greater increases — to 39
mg/kg at 86℉ and
62.8 mg/kg at 104℉ (Caipo, Foods 2021).
Refrigerate?
It is not necessary to refrigerate an unopened bottle of olive oil. Even after
being opened, refrigeration is not necessary as long as stored properly.
Are there other
indicators of quality I can look for? What about color, taste, or the
"fridge test"?
Unfortunately, the following are not considered reliable ways to detect olive
oil quality or adulteration:
Color — Extra virgin
olive oil may range in color from pale yellow to green, so color does not
reveal much about quality. In fact, when sensory experts test olive oil for
taste, samples are often provided in blue glasses so
that the color of the oil is not apparent.
The "Fridge Test" — Placing olive oil in the refrigerator
has been suggested as a method for detecting olive oil adulteration, since the
waxes and long-chain fatty acids that naturally occur in olive oil may solidify
when exposed to cold (as opposed to refined oils and some other seed oils which
should remain liquid when exposed to cold). However, UC Davis researchers put the theory to the test by
refrigerating a variety of oils and reported that after 2.5 days, none
(including the extra virgin olive oil) had solidified. After 7 days, some
samples containing at least 50% extra virgin olive oil began congealing, but
none had solidified.
Taste — The taste of
olive oil is included in standards used by the IOC and the USDA
(undesirable flavors include rancid, "vinegary" or metallic, while
positive flavors include fruity, bitter and pungent) although the association
between taste and chemical markers of adulteration or oxidation has not always
been strong -- chemical analysis is still needed to confirm these. A good list
of olive oil tasting terms is found on The Olive Oil Source website.
Cooking — In a review of studies on the effects of various cooking
methods on olive oil, researchers noted that temperature, cooking time and
cooking method "undoubtedly modify the olive oil chemical profile"
and that the polyphenols and vitamin E in olive oil become "almost
depleted after a short heating period." (Santos, Food Res Int 2013).
A later
study in Spain found that temperature, more than cooking time, reduced
polyphenols. Sautéing for 30 minutes at moderate (248° F) or high (338° F)
temperatures reduced polyphenol levels, respectively, by 40% and 75%. At the
moderate temperature, there was little additional total polyphenol loss when
cooking for 60 rather than 30 minutes and, at the high temperature, there was
little additional loss when cooking for 30 rather than 15 minutes (Lozano-Castellon, Antioxidants 2020).
In order to minimize the amount of polyphenols and other components that are lost
when olive oil is exposed to heat, what is most important is to keep
the heat as low as possible. In addition, when possible, add olive oil
in the later stages of cooking (particularly after turning down the heat)
rather than at the beginning.
Concerns and Cautions:
Consumption
of olive oil in the diet is generally considered to be safe and is
well-tolerated. Although a "healthy" oil, olive oil is a fat and will
contribute calories like any fat, and should be used in moderation.
Be aware that olive oil
may potentially enhance the effects of medications for
diabetes, such as insulin and glimepiride (Amaryl), and certain medications for
lowering blood pressure, such as diltiazem (Cardizem), Amlodipine (Norvasc) and
should be used with caution if you are taking these types of medications.
Information on this site
is provided for informational purposes only. It is not an endorsement of any
product nor is it meant to substitute for the advice provided by physicians or
other healthcare professionals. The information contained herein should not be
used for diagnosing or treating a health problem or disease. Consumers should
inform their healthcare providers of the dietary supplements they take.
Latest Clinical Research Updates for Extra Virgin Olive Oil
9/14/2021
Even if unopened, it is
best to store extra virgin olive oil (EVOO) at the right temperature, according
to results of a recent study. Get the details on the best way to store EVOO in our Extra
Virgin Olive Oil Review. Also see our Top Picks among extra virgin olive oils.
9/07/2021
Extra virgin olive oil
may be more beneficial than regular olive oil for blood sugar control and
satiety, according to a recent study. Get the details in the Insulin Control and Blood Sugar section
of our Extra Virgin Olive Oil Review. Also see our Top Picks among extra virgin olive oils.
Mediterranean vs. Low-Fat Diet for Arteries
8/21/2021
A long-term study in
people with coronary heart disease compared the effects of a Mediterranean diet
rich in olive oil with a low-fat diet. Find out which diet decreased
atherosclerosis (plaque build-up in arteries) in the Cardiovascular Disease section
of our Extra Virgin Olive Oil Review. Also see our Top Picks among extra virgin olive oils.
4/24/2021
Can regular consumption
of extra virgin olive oil improve cognition and reduce blood levels of markers
associated with Alzheimer's disease? See what a recent study found in the What It Does section of our Extra Virgin
Olive Oils Review. Also see our Top Picks among olive oils.
10/16/2020
Does consuming extra
olive oil improve cognitive function in people with mild cognitive impairment?
Find out what a recent study showed in the What It Does section
of our Extra Virgin Olive Oil Review. Also see our Top Picks for olive oil.
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