Not all olive oil you find in the supermarket is what it seems. There is a detail on the labels that escapes most consumers, but which, according to experts cited by the North American website Epicurious, should be reason enough to leave the bottle on the shelf. Between promises of purity and slogans of “superior quality”, many products hide marketing tricks that deceive even the most attentive.
According to the publication, the first rule is clear: never buy a bottle that just says “olive oil”, without the designation “extra virgin”. This omission indicates that the product may have been refined, losing the flavor, aroma and antioxidant properties typical of quality olive oil.
The detail that the label can hide
Words like “light”, “pure olive oil” or “mixture of olive oils” should also raise suspicions. Although they may seem like a sign of lightness or purity, in practice they mean that the product contains mixtures of lower category oils or has been subjected to industrial processes that reduce nutritional value.
Another crucial point is the harvest date of the olives. Without this information, it is impossible to know how fresh the olive oil is, and freshness is decisive for its quality. A good olive oil must indicate the year of harvest, not just the expiration date.
The origin also deserves attention. Generic expressions such as “mixture of olive oils from the European Union” often reveal a lack of control over production and the combination of batches from different countries. The ideal is to opt for labels that clearly identify the country, region and, if possible, the producer.
The role of packaging
According to , the packaging says as much as the label. The bottles dark or metallic They protect the oil from light, which accelerates oxidation and compromises the flavor. Transparent bottles displayed on illuminated shelves should be avoided, as heat and light quickly degrade the product.
Experts also highlight the importance of DOP (Protected Designation of Origin) or PGI (Protected Geographical Indication) certification, which guarantee that the olive oil follows strict production and quality control standards.
When the price betrays fraud
Very low prices are another warning sign. Producing true extra virgin olive oil involves high costs, from manual harvesting to cold extraction. Values that are too low often indicate mixtures with refined oils or oils of dubious origin.
Cases of misleading labeling and false “extra virgins” have been detected in several European countries, leading the European Union to reinforce supervision. Still, the consumer continues to be “the first line of defense”, experts remind us.
How to make a safe choice
According to the European Commission, ten seconds is enough to guarantee a good purchase: check that the label says “extra virgin”, confirm that the acidity is equal to or less than 0.8%, and choose an opaque and tightly closed packaging.
Extra virgin olive oil is one of the pillars of the Mediterranean diet and recognized for its health benefits, from cardiovascular protection to antioxidant action. But these advantages only remain if the product is authentic, and that starts with reading the label.
Next time you go shopping, look carefully. What seems like a small detail can be the difference between real olive oil and a disguised quality imitation.
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