How can you test olive oil to be sure it's the real thing?

Answer 1

There are 2 ways to assess extra virgin olive oil: through laboratory analysis and organoleptic analysis (smelling and tasting). Organoleptic analysis happens in the nose and mouth of the taster. A quality EVOO will have fruity, nutty, fresh grassy, and peppery notes to name just a few. EVOO can be very complex in flavor and can vary in balance of flavor depending on the variety. It is important to give yourself the opportunity to taste and assess as many EVOO varieties as possible in order to educate your palate. Laboratory analysis is the only way to know for sure the acidity level of olive oil. Based on the International Olive Oil Council (IOOC) and USDA standards, the maximum limit for free fatty acid (FFA) in extra virgin olive oil is 0.8% per 100g. A low FFA is desirable. The higher the FFA, the higher the indication that poor quality olives were used. When I say poor quality olives, I mean olives that are overripe or damaged due to insect infestation, overheating during production, or too much delay between harvest and crush. The California Olive Oil Council actually requires a more stringent FFA limit of 0.5% per 100g. As the demand for high quality EVOO grows, more stores are popping up all over the US that can provide both the opportunity to taste and smell a variety of EVOOs and the laboratory analysis that proves the authenticity and quality of the EVOO. My store, Olivella, is one of these stores. It offers some of the highest quality extra virgin olive oil available to US consumers. It feels wonderful to be able to provide, with confidence, the kind of quality that people deserve.