How to Tell If Your Olive Oil Is Real or Fake

It might surprise you to learn that olive oil fraud is one of the most widespread food scandals in the world. Studies have found that a significant proportion of oils labelled 'extra virgin' don't meet the standards:  some are blended with cheaper refined oils, diluted with sunflower or canola oil, or fraudulently labelled in terms of origin.

The good news? There are practical ways to assess quality before and after you buy.

Why Olive Oil Fraud Is So Common

Extra virgin olive oil commands a premium price, which makes it a lucrative target for fraud. The global EVOO market is worth tens of billions annually, and with complex international supply chains, it's easy for adulteration to go undetected by consumers.

Even certified lab-tested oils have been found to fall short. The IOC and various national food authorities regularly publish reports identifying non-compliant products  including from well-known supermarket brands.

The Fridge Test — Does It Actually Work?

You may have heard that genuine EVOO solidifies in the fridge. This is partially true EVOO does begin to thicken and partially solidify at cold temperatures due to its monounsaturated fat content. However, it's not a reliable test because the temperature of solidification varies significantly between cultivars and blends. It can tell you something, but it won't tell you everything.

The Taste and Smell Test

Real EVOO has a distinctive sensory profile that's hard to fake entirely:

•       Freshness — it smells grassy, fruity, or herbaceous

•       Bitterness on the palate — a sign of healthy polyphenols

•       A peppery finish at the back of the throat — caused by oleocanthal, a natural anti-inflammatory compound

If your olive oil tastes flat, greasy, or like nothing at all it's likely refined or old.

Check the Label Carefully

egitimate high-quality EVOO will tell you:

•       Harvest or pressing date — freshness matters enormously

•       Country or even estate of origin

•       Olive variety (e.g. Koroneiki, Picual, Frantoio)

•       Certification logos from recognised bodies

Vague labels that only give you 'Product of EU' or a best-before date without a harvest date are a red flag.

Buy from Transparent Producers

The most reliable way to avoid fake olive oil is to buy from sources you trust — ideally producers or retailers who are transparent about sourcing, testing, and supply chains.

Our extra virgin olive oil collection features only verified, quality-sourced oils. If you're looking for something reliable and great value at home, the Oli Oli EVOO in 5L is a great place to start — it's the kind of oil you'll taste the difference in immediately.

Does colour indicate quality in olive oil?

No colour is not a reliable indicator. High-quality oils range from pale gold to deep green depending on the olive variety and harvest timing. Don't judge quality by colour alone.

Is expensive olive oil always better?

Price is a rough indicator but not a guarantee. Some premium-priced oils are genuinely exceptional; others trade on marketing. Look for verifiable information like harvest dates and certifications rather than relying on price alone.