On the market, 80% of extra virgin olive oil, EVOO, on American shelves is fake, according to FORBES, containing blends of vegetable, soybean, palm and canola oil.
“Another tell is if the label says ‘Extra Olive Oil’, then it’s more than likely it. Avoid labels that say, ‘Pure’ or ‘Light’ olive oil,” said Mack.
You should also look for a label that says free fatty acidity, FFA; the lower the score the better. EVOOs should be around FFA<0.8.
The U.S. doesn’t have a food production task force, so look for third-party certifications like the California Olive Oil Council or North American Olive Oil Association.
