Olive oil is one of the most valuable ingredients in any kitchen, known for its health benefits and rich flavors. However, buying high-quality olive oil isn’t as straightforward as it seems. Many consumers unknowingly make mistakes that lead them to purchase lower-quality or even fake olive oils. To help you make the right choice, here are the five most common mistakes people make when buying olive oil—and how to avoid them.
1. Choosing Based on Price Alone
Many shoppers assume that the most expensive olive oil is the best or that a cheaper option is just as good. However, price alone is not a reliable indicator of quality. High-quality extra virgin olive oil requires careful production, hand-harvesting, and cold-pressing, which naturally makes it more expensive. On the other hand, low prices often indicate mass production, poor storage, or even adulteration with lower-quality oils.
Tip: Look for olive oil from reputable brands or producers and be willing to invest in a high-quality product.
2. Ignoring the Label Details
Many people grab a bottle labeled “olive oil” without reading the details. However, terms like “pure olive oil” or “light olive oil” often indicate refined oils that have lost most of their nutrients and flavor. Only extra virgin olive oil (EVOO) is the highest quality, extracted solely by mechanical means without chemical processing.
Tip: Always choose “extra virgin” and check for certifications such as PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication).
3. Overlooking the Harvest and Expiry Dates
Unlike wine, olive oil does not improve with age. Many buyers don’t check the harvest date or assume that an expiration date far in the future means fresh oil. However, olive oil is best consumed within 12 to 18 months of harvest for optimal flavor and health benefits.
Tip: Choose bottles with a harvest date (not just an expiry date) and aim for the freshest oil available. Avoid oils that are more than a year old.
4. Buying Olive Oil in Clear or Plastic Bottles
Light and heat degrade olive oil quickly, yet many brands sell it in clear glass or plastic bottles, which accelerate oxidation and spoilage. High-quality olive oils are always stored in dark glass, metal tins, or ceramic containers to protect them from light exposure.
Tip: Always buy olive oil in dark glass bottles or tins, and store it in a cool, dark place at home.
5. Not Considering the Country of Origin and Authenticity
Many olive oils claim to be “Italian” or “Greek,” but in reality, they may be blends of low-quality oils from multiple countries, often misleadingly labeled. Some even contain adulterated or fake olive oil, diluted with cheaper vegetable oils.
Tip: Look for single-origin oils from trusted regions, such as Greece, Italy, Spain, or Portugal. Check for certifications and traceability, ensuring the oil is truly from the stated country.
Final Thoughts
By avoiding these common mistakes, you can ensure you’re getting the best-quality olive oil for both taste and health benefits. Always check the label carefully, prioritize freshness, and choose authentic, well-packaged extra virgin olive oil from trusted sources.
Best Practice: Invest in a high-quality olive oil and store it properly—you’ll taste and feel the difference!
