You're eating a lot of fake, rotten olive oil — here's how to find the real
- Know that certain words are meaningless. Words like "light," "natural," or "pure" are all unregulated terms and don't carry any
In the US, terms like "first pressed," "cold pressed," and "first cold
pressed" are also unregulated and therefore
meaningless — those terms date back to old ways of making oil
that are rarely used now.
- Only buy "extra virgin" olive oil.
Even if much of that is faked, know that things just labeled "olive oil" or "pure olive oil"
are even more likely to be poor quality.
- Olmsted also recommends certain producers,
- Certain retailers also stock high
quality oils, including
- Certain certifications are excellent
signs of quality.
- If you can find a harvest date on a bottle, that's great —
you don't want anything older than one year old.
- Fresh is key. You don't want to expose the oil to
light, which will degrade it, and it starts to go bad as soon as you
open it. For that reason, Olmsted recommends
small cans or bottles that you use quickly.
source Kevin Loria, Tech Insider
Study shows Extra Virgin Olive Oil
staves off multiple forms of dementia in mice