Frequently Asked Questions

To be clear, adulteration and mislabeling are separate issues. You should have every confidence that your olive oil isn’t adulterated, which means mixed with other types of oil. When a bottle labeled extra virgin (the best quality) is found not to live up to that designation, that’s a more complex subject. There are a few reasons for this:

• The quality of olive oil changes over time and when it’s exposed to light, heat and air. These changes can be outside the producer’s control, as they can take place with the retailer or the consumer.  
• Taste – which is a key factor in determining the extra virgin grade – is a subjective determination when done by a single taster. For that reason, official grading requires a panel of at least eight expertly trained and calibrated tasters following strict protocols to minimize the impact of subjectivity. Often, sensational journalists claim a bottle of oil is mislabeled without following this protocol and, as a result, many times these claims are unsubstantiated, misleading and overblown.   

For consumers wanting to make sure they get the highest-quality olive oil:  

• Look for quality seals like the NAOOA Certified Seal or Extra Virgin Alliance seal, which ensures the olive oil meets rigorous standards.

• At the store, look for oils in dark or opaque containers, and check the best-by date to make sure you’ve got time to use it. 
• Taste the oil! If it doesn’t taste right, you can take it back to the store. Over time, the more you taste, the more you start to understand what olive oils you like. And, as a general rule, the more flavor, the more health benefits. 
• When you get home, store the oil in a cool, dark place with the lid on tightly, and once opened, use within 2-3 months.