The SHOCKING Truth About The Olive Oil You’re Cooking With Every Day (And What To Use Instead!)

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Olive oil.  We all know it’s healthy for us right?

But, is your Extra Virgin Olive Oil (EVO) really extra virgin!?

I have heard for years that olive oil runs the risk of being adulterated.  The demand is high and supplies are limited. It sets the stage for integrity and quality issues.   Although I knew this was a possibility, I’ve never quite known what to do about it besides going to Italy or Spain myself.  Well, mid-February, Dr. Oz did an expose’.  He discussed a few ways to tell if your olive oil was legit…….and gave us all a resource.  The California Olive Oil Council (COOC), certifies California olive oil, and if it passes their tests, they can use a label on their bottling and the olive oil company can also now put the link to their website on the COOC site.  NOW, we know what we’re buying!

I’d have to disagree with Oz in that buying olive oil in a dark glass bottle protects you from buying adulterated olive oil.  Anyone can put oil in a dark glass bottle.  See below for one example.  But I do believe a good olive oil should gel up in the fridge.  I don’t think that it is perfect science but it’s a start.

After watching the episode, I put my Napa Valley Naturals olive oil, that I purchased here in Billings, in the fridge that night.  It did NOT gel up.  Like I said, I don’t know that that is the perfect test, but its not a good sign.

My next step was to look at the Napa Valley Naturals website.  I didn’t see any certification…but they had a money back guarantee.  Since I didn’t have my receipt, I called and left a message.  When Hannah called me back, she said they’d had lots of calls and updated their website.  Their website had been updated to say that their oil was certified by the COOC.  In talking with her though, she said that really they were a distributor and just bought olive oil, put their own label on it and resold it.  She assured me that their supplier was COOC certified, but she could not supply me with any verification. Honestly, it sounded fishy.  Even when I said I was a health care professional and I needed more proof than her word, she said she understood but could not provide me with anything as proof that their olive oil was really olive oil.  She dismissed the refrigerator test as well.

My next step was to contact the California Olive Oil Council to verify any of this information.  I was told that Napa Valley Naturals was not certified, and that they couldn’t use the label if they hadn’t been through the certification process themselves.  Once Napa, or any company for that matter, buys the olive oil, they could do anything to it.  They could mix with Non extra virgin olive oil, or even other types of oils per the Oz expose’. The gal from COOC told me they’d follow up with Napa and I checked the Napa website today and see that they’ve removed the COOC certification wording.  Obviously they were using certification that wasn’t theirs to use.

My short answer to all of this is two fold.

  1. I personally will no longer recommend Napa Valley Naturals olive oil to any of my patients as I think they were less than honest about the COOC certification.  They have no proof and were dis-ingenuous about the certification verbally and on their website until COOC called them on it.  I did return my Napa Valley Naturals olive oil.
  2. I re-bought olive oil via one of the links to a certified supplier on the COOC website.  I choose the Apollo olive oil. It’s organic and according to them, they have some fancy equipment that lets them extract more polyphenols than others.  In any event, I at least trust its real extra virgin olive oil.

How’s it taste you ask?  COMPLETELY DIFFERENT! Grassy and bitter are words that come to mind.  I have a colleague going to school in Italy.  I wrote and asked her what real olive oil tastes like.  Grassy, bitter, etc.  She said I’m definitely on the right track and that all of the olive oil she’s had there is nothing like the olive oil we’ve had here in the States.

Hmmmm.

So, it’s an acquired taste and even came with paperwork describing the tones of a good olive oil and how it’s like fine wine.

So, at the Konoske house, we’re acquiring new tastes, trusting this is good for us, and I’m hoarding it because it is much more expensive than anything I’ve purchased locally.

Moral of the story. I don’t know how you’ll know if your olive oil is really olive oil unless you buy from someone certified via the Ca Olive Oil Council.  It’s why they exist.  You’ll find that many of the small olive oil companies only produce a few hundred or thousand bottles a year.  They are little companies and as I mentioned, supply is limited.  Demand is high so it’s not cheap.  Many of the sites I looked at were already sold out for the year.  But you need to understand they only certify California olive oil.  If for some reason the olive oil was from Arizona, it can’t/won’t be Ca Olive Oil Certified.  And it tastes different but I can see getting used to it.

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2 Responses to "The SHOCKING Truth About The Olive Oil You’re Cooking With Every Day (And What To Use Instead!)"
  1. This is so interesting! My olive oil that I purchase in a metal can from Whole Foods (their brand) solidifies in the fridge. ? Who knows. But a least you have given us more to work with information wise.
    Thank you! Keep up the hard work.

  2. WOW!! I just learned so much! I had no idea there would be a difference in the EVOO you choose… I trusted the manufacturer’s integrity, and the US to uphold a standard – basically assumed they had my best intentions in mind. I guess I was a little too trusting, but will now be skeptical and research where to find a good brand here! I might have to look into this a little more and write about it on my blog 🙂 THANKS FOR THE GREAT INFO!


 About Tracy Konoske, MS, RDN

meet_tracyTracy Konoske is an eclectic clinician and uses a blend of natural, integrative, functional, and personalized medicine to help her patients feel their best.  Tracy understands that there are 4 drivers of chronic disease:  Toxins, Infections, Stress, and Diet.  And it's often a combination of all 4 that lead to a chronic health condition, and thus it takes a treatment plan addressing each of the 4 to resolve and reclaim good health.  Tracy has recovered from 2 "perfect storm" situations which had drastic effects on her health and led to multiple mystery illnesses and diagnosis including Lyme.

By reducing the burden of these triggers, Tracy is successfully resolving:

  • Fatigue (anemia's, adrenals, thyroid-related, chronic fatigue syndrome, ME-CFS)
  • Auto Immune Conditions (Hashimoto's, Lupus, MS, Rheumatoid Arthritis, Celiac)
  • Mental Health Conditions (anxiety, depression, OCD, ADD/ADHD)
  • Cognitive Dysfunction (trouble concentrating, forgetfulness, symptoms of early Alzheimer's)
  • Digestive Disorders (low hydrochloric acid, "leaky gut", Candida Albicans, Small Intestine Bacterial Overgrowth SIBO, IBS, Crohn's Disease, Ulcerative Colitis)
  • Migraines and chronic headaches
If you've one or more of the above-mentioned conditions, or have been told you have Lyme or chronic Lyme,  there's a good chance you are in the right place.If you have a history of chronic sore throats, tonsillitis or tonsillectomy, mononucleosis, glandular fever, shingles, and/or cold sores, there's a good chance you are in the right place.

There are no coincidences.  All good things come from God.