The author of Extra Virginity: The Sublime and Scandalous World of Olive Oil claims that as much as 70% of worldwide extra virgin olive oil is in fact watered down with other oils and enhancers. Volunteer testing to authenticate extra virgin olive oil resulted in shock as every brand submitted in Australia during 2012 failed these tests. When you’re paying a fair amount for your extra virgin olive oil, I imagine you want to be sure you’re getting what you’re paying for!
How to recognize genuine extra virgin olive oil
In cold temperatures, extra virgin olive oil will solidify, so becoming thick or cloudy when placed in a fridge. Once you remove the olive oil from the cold temperature, it will become liquid again. Any oil that doesn’t thicken in the fridge is not pure extra virgin.
Buying genuine extra virgin olive oil
The best way to ensure you are buying extra virgin is to buy from local producers whom you know. Not everyone lives near an olive orchard so the next best way to find genuine, extra virgin olive oil from companies or online is to look for those whose products have been tested and certified. A great place to start is to look out for the SA Olive seal of approval.