Olive Oils to Avoid: Shock Survey of 60 Million
Olive Oil Quality Under Scrutiny: Testing Reveals Contaminants in Popular Brands
A recent investigation has cast a shadow over the quality of some extra virgin olive oils available on the market. The study, which tested multiple brands, revealed the presence of contaminants and quality issues that may not meet consumer expectations for a premium product.
Contamination Concerns
The research highlighted concerns about the presence of MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons) in several brands. These substances, derived from petroleum, can enter the food chain through various routes, raising questions about production and quality control processes.
Brands Flagged in the Investigation
Several olive oil brands were identified as having quality or contamination issues:
| Brand | Contaminant | Level | Sensory Issues | Notes |
|---|---|---|---|---|
| Basso | MOSH | high rate | Oui | Significant contamination |
| Eco+ | MOAH (X5 EU standard) | Yes (multiple) | Oui | Multiple contamination |
| Carapelli | MOSH | High rate | Unrecognized | Significant chemical pollution |
| Monini | MOSH | present | Unrecognized | Risks related to hydrocarbons |
| DELYSSA TERRA | No Moah detected | High rate | Non | Too much plasticizers |
| Carrefour bio | Unrecognized | Present | oui | Taste defect + plasticizers |
| Auchan bio | Unrecognized | Present | Oui | Non-compliant sensory profile |
| Leader Price | Unrecognized | Present | Oui | Very poor value for money |
Understanding the Findings
The presence of these contaminants does not necessarily render the oils immediately unsafe for consumption. However, it suggests that they may not meet the quality standards expected of extra virgin olive oil, potentially exposing consumers to chronic contamination, notably from MOAH or endocrine disruptors.
The consistency of these findings raises concerns about industrial practices and the effectiveness of current quality control measures.
Brands Receiving Positive Mentions
The study also identified brands that performed well in terms of both chemical composition and taste. Leos, Costa d’Oro, and, to a lesser extent, Puget were noted for limiting residues and maintaining good organoleptic quality.
Recommendations for Consumers
In light of these findings, consumers may consider the following:
- avoid entry-level oils, which are frequently enough produced at lower costs and with less stringent requirements.
- Favor small producers or PDOs (Protected Designation of Origin), which frequently enough adhere to more rigorous standards.
- Consult self-reliant comparisons to inform purchasing decisions.
increased Vigilance Needed
The investigation underscores a potential disconnect between the perception of olive oil as a ”healthy” product and the realities of industrial production. The study calls for greater transparency and control in the olive oil sector to ensure consumer confidence.
Source: 60 million consumers / May 2025
Olive Oil Quality Under Scrutiny: What You Need to Know
Recent news about olive oil quality may have you concerned. This guide, based on data from a recent inquiry, breaks down the findings and provides practical advice to help you make informed choices about the olive oil you buy.
What’s the Main Issue with Olive Oil Quality?
The primary concern stems from the presence of contaminants like MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons) in certain olive oil brands. These substances, derived from petroleum, are not meant to be in our food supply and raise questions about the production processes and quality control within the olive oil industry.
What are MOSH and MOAH, and Why are They a Problem?
MOSH and MOAH are mineral oil hydrocarbons. They can contaminate food through various means, including during processing and packaging. The health implications are the key concern.
- MOSH: While generally considered to have low toxicity at the levels found in food,there are concerns that they can accumulate in the body.
- MOAH: MOAH is of more significant concern as some compounds within this group are suspected carcinogens and can disrupt hormone function.
Which Olive Oil Brands Have Been Identified as Having Contamination or Quality Issues?
A recent study tested numerous olive oil brands and identified several that raised concerns. Here is a summary:
| Brand | Contaminant | Level | Sensory Issues | Notes |
|---|---|---|---|---|
| Basso | MOSH | high | Yes | Significant contamination. |
| Eco+ | MOAH | Yes (Multiple Contaminants) | Yes | Multiple Contaminants |
| Carapelli | MOSH | High | Unrecognized | Significant chemical contamination |
| Monini | MOSH | Detected | Unrecognized | Risks related to hydrocarbons |
| DELYSSA TERRA | No MOAH Detected | Detected Too much plasticizers | Non | Too much plasticizers. |
| Carrefour bio | Unrecognized | Present | Yes | Taste defect + plasticizers |
| Auchan bio | Unrecognized | Present | Yes | Non-compliant sensory profile |
| Leader Price | Unrecognized | Present | Yes | Very poor value for money |
note: The table provides information based on the source material provided. Individual results can vary based on batch and production.
What Does it Mean if My Olive Oil Contains these contaminants?
While the presence of these contaminants doesn’t automatically make the oils “unsafe” in the immediate sense, it suggests they may not meet the premium standards expected of extra virgin olive oil. The long-term effects of chronic exposure to low levels of these compounds, particularly MOAH, are a health concern. It might be exposing you to risks or contaminants, like endocrine disruptors
Which olive Oil Brands Showed better quality and Fewer Contaminants?
The study noted that leos, Costa d’oro, and, to a lesser extent, Puget brands demonstrated good quality by limiting residue and preserving good organoleptic characteristics.
How Can I Choose a High-Quality Olive Oil?
Consumers have several strategies available to them to increase their chances of buying high-quality olive oil:
- Avoid entry-level oils: These are often produced at lower costs, and may not be produced with the same level of care needed to ensure their high quality.
- Favor small producers or PDOs (Protected Designation of Origin): These producers frequently enough adhere to more rigorous standards.
- Research and Compare: Consult independent comparisons and consumer reports to inform your purchasing decisions.
What is the Difference Between “Extra Virgin” and Other Types of Olive Oil?
“extra virgin” olive oil is the highest grade of olive oil. It must meet strict quality standards:
- Acidity Level: A low acidity level (typically under 0.8%) indicates higher quality.
- Production Method: It’s produced using cold-pressing methods, meaning the olives are processed mechanically without heat.
- Taste and Smell: It must also meet sensory standards, being free from defects and possessing a desirable fruity flavor.
What is PDO and How Does it Affect Olive Oil Quality?
PDO stands for Protected Designation of Origin. It’s a certification that guarantees an olive oil is produced, processed, and packaged within a specific geographic region using recognized methods. PDO certification enforces rigorous standards, including:
- Authenticity of origin
- Production methods
- Quality control
Are There Any Brands I Should Avoid Entirely?
The study identified several brands with specific contaminants or quality issues like eco+, Basso, Carapelli, and others shown in the table above. Consider the results of the investigation when making your selection, but ultimately, it’s up to the consumer to select a brand of the oil.
Is Olive Oil Still Considered a Healthy Choice?
Yes,olive oil,particularly extra virgin olive oil,remains a healthy choice,despite the findings of this study.Though, it’s crucial to be more vigilant about the quality of the olive oil you purchase. Prioritize:
- Extra Virgin Olive Oil: As of its more stringent production and quality and standards
- Brands with good Standards: Make sure to buy through trusted brands.
- Independent Reviews: Use third-party testing and reviews.
What’s the Bottom Line – How Can I Protect Myself From Poor-quality Olive Oil?
The key takeaways are to inform yourself, prioritize quality over price, and stay up-to-date on independent testing and consumer reports. By being a more discerning consumer, you can maximize the health benefits of olive oil while minimizing potential risks.Focus on brands with proven quality and standards in place.
where Can I Find More Information?
For further details, including the full study findings, you can consult the original source: 60 million consumers / May 2025