There is a detail on the label of some bottles of olive oil that goes unnoticed by many consumers, but which experts say is reason enough to leave the product on the supermarket shelf.
With so many brands and quality promises, choosing a good olive oil in the supermarket can be more difficult than it seems. Some expressions on the labels, apparently harmless, hide marketing tricks that can mislead and compromise the authenticity of the product.
Olive oil experts are clear: not everything presented as “olive oil” is extra virgin, and there are terms that denounce blending, refining or loss of quality. Carefully reading the label is the first step to avoid making mistakes.
What the label can hide
One of the main warning signs in the supermarket is when the packaging only says “olive oil”, without mentioning “extra virgin”. According to specialized publications such as the North American gastronomy portal Epicurious, this means that the product may have been refined, losing flavor, aroma and compounds beneficial to health.
Terms such as “light”, “pure olive oil” or “mixture of olive oils” should also raise suspicions. These are expressions used by some brands to suggest lightness or purity, but which, in practice, indicate mixtures of oils of lower quality or those subjected to industrial processes.
Another sign that supermarket olive oil may not be what it seems is the lack of a harvest date. A good extra virgin olive oil should mention when the olives were harvested, not just the expiration date. Without this information, it is impossible to know whether the product is fresh, and olive oil loses properties over time.
Origin and transparency count
The experts cited by the same source also recommend checking the origin. Vague phrases such as “mixture of olive oils from the European Union” often hide products from several countries, without strict control over the extraction process. A quality olive oil must identify the country, the region and, ideally, the producer.
Another important detail is certification. Labels with DOP (Protected Designation of Origin) or IGP (Protected Geographical Indication) seals guarantee that the olive oil was produced according to specific, controlled and audited rules. These designations offer the consumer an extra layer of confidence.
Transparency on the label is a mark of quality. A producer who invests in good olive oil has nothing to hide: he indicates the type of olive, the extraction method and the region of origin. When the label is vague or overly advertising, it is a sign to be suspicious.
The role of packaging
Not only words count. The type of packaging can say a lot about the producer’s care. Dark or metal bottles are the most suitable, as they protect the oil from light, which accelerates oxidation. Transparent packaging or packaging exposed to direct light in supermarkets should be avoided.
The lid also matters. If it is not well sealed or has residue, the oil may have been in contact with air, altering the flavor and nutritional value. Small details make a big difference in product conservation.
Another common mistake is storing olive oil in hot places. Even the best olive oil loses quality if exposed to high temperatures. Therefore, it is preferable to choose packaging that protects from light and heat, and store it in a cool, dry place.
When the price is too low
Experts also warn of prices that seem too good to be true. Producing quality extra virgin olive oil involves high costs, from growing the olive trees to cold extraction and storage. A price that is too low may indicate mixing with oils of another origin or lower quality.
Fraud in the olive oil sector is a documented problem in several countries. Undeclared mixtures, misleading labeling and false “extra virgins” are practices that have already led to investigations and seizures in the European Union. The attentive consumer is, therefore, the first line of defense.
How to make a safe choice
Before placing the bottle in the cart, there are a few simple steps to follow: look for the “Extra Virgin Olive Oil” designation, confirm the harvest date, check the country of origin and choose packaging that protects from light. Furthermore, prefer brands with recognized certifications and avoid vague expressions such as “light” or “pure”.
In practice, and according to the European Commission on its page ““, the consumer only needs to confirm three points in less than 10 seconds: the “extra virgin” category on the label, acidity equal to or less than 0.8% and the presence of suitable packaging. If all these requirements are present, you are almost certainly choosing well.
The benefits of extra virgin olive oil go far beyond flavor. It is a source of antioxidants, helps protect the heart and is associated with a more balanced diet. However, these advantages only remain if the product is genuine and well maintained.
Next time you go to the supermarket, look twice at the label. What seems like just a detail can make all the difference between real olive oil and a product of dubious quality.
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