When it comes to inauthentic olive oil, the term “fake” can be interpreted in many different ways.
However, arguably the most immediate impact of dishonest olive oil production is its effect on your eating experience. When you’re expecting a fruity EVOO to come out of the bottle and are met with a rancid, bitter, or sour flavor…well your dinner could be downright ruined.So how can you avoid the let down of tossing a carefully curated salad dressing due to inauthentic or rancid EVOO while also supporting honest producers? Thankfully, there are a few different avenues.
Neuman offers, “Since bottles of EVOO are sealed, its buyer beware. Learn how to taste and identify simple defects like rancidity. In general, smell and then sip any olive oil before you use it.” He continues, “If it smells dank or smelly—like plastic, tennis shoes, sweaty socks, over ripe bananas, even cat pee—it's probably defective and shouldn't be consumed.”
He also suggests avoiding any “Med Blends'' and products whose labels cite sourcing from multiple countries. Oftentimes, he says, these options typically result in “damaged” oil – plus have a larger environmental impact. A final recommendation he shares is avoiding plastic bottles, “no quality EVOO has ever been sold in PET or plastic. Cheap packaging equals cheap oil.”
Looking for single country origin, harvest dates on the bottle, and even single estate grown and processed products are all good signs. Local and organic brands will also be optimal for not only quality but sustainability.
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