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The FDA conducted an independent study that tested 88 olive oils in the United States and found no evidence of adulteration.
About the FDA's Study
Researchers purchased 88 samples of extra virgin olive oil off the shelves from Washington, D.C. area supermarkets, and published its results in the Journal of the American Oil Chemist's Society with the title "Authenticity Assessment of Extra Virgin Olive Oil: Evaluation of Desmethylsterols and Triterpene Dialcohols" in December of 2015.
The study indicated that olive oil adulteration is rare in the United States. While three of the 88 samples failed to meet some of the purity criteria (which would translate to about a 3.4% failure rate), because those deviations could reasonably have been explained by the fact that the oils in question came from geographic areas known for legitimate deviations, even those three samples could not be conclusively be said to be adulterated. As a result, the FDA concluded:
"Overall, a low occurrence rate of adulteration (<5 %) was found for market samples of EVOO based on purity criteria for total sterol content, desmethylsterol composition, and content of triterpene dialcohols, as specified in the US Standards for grades of olive oil and olive-pomace oil."
To further assure consumers, the NAOOA manages the NAOOA Certified Olive Oil Program. Seal brands are tested twice per year and are certified to meet International Olive Council standards.
Download our infographic on the FDA's findings as a PDF version.
Frequently Asked Questions
Is most olive oil fake?
No. An FDA study of 88 extra virgin olive oils sold in U.S. supermarkets found no conclusive evidence of adulteration in the tested samples and concluded that the occurrence rate was low.
What did the FDA study find about olive oil adulteration?
The FDA study found a low occurrence rate of adulteration based on the purity criteria it evaluated, including sterol content, desmethylsterol composition, and triterpene dialcohols.
Why did some olive oil samples fail purity criteria?
Three samples failed some purity criteria, but the researchers noted those deviations could reasonably be explained by legitimate geographic variation rather than adulteration.
How does the NAOOA Quality Seal help consumers?
The NAOOA Certified Seal program tests participating brands twice per year and certifies that they meet International Olive Council standards.
The North American Olive Oil Association is committed to supplying North American consumers with quality products in a fair and competitive environment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil in nutrition, health, and the culinary arts. | © North American Olive Oil Association. All Rights Reserved.