Fake olive oil contains suspicious substances and chlorophyll giving it a taste and color of olive oil, although soy or other cheap oils are used.
The author of the book Extra Virginity: The Sublime and Scandalous World of Olive Oil, Tom Muller argues that 70% of the pure olive oil in the world is diluted with other oils that are not good for health.
How to recognize fake virgin olive oil?
Hardly you can just taste. Even experts know how to get confused.
However, there are two ways.
Pure olive oil thickens when it’s cold. In the refrigerator, it should become cloudy and thicken. When it is heated, it returns to the liquid state. The oil that does not thicken in the refrigerator is not pure olive oil.
In addition, the original oil is easily flammable.
Where to buy extra-virgin olive oil?
It’s best to buy it from a local manufacturer you know. The next best way is to find a company whose products have a certificate that the oil is pure and organic. The price is not a reliable indicator.
Extra-virgin olive oil contains no more than 0.8 grams of free fatty acids, expressed as oleic acid per 100 grams of product. It is the richest with aromatic and biologically valuable substances.
How to store the oil
The heat and light cause more rapid decomposition of olive oil. Buy it in a glass container, and after you bring it home, transfer the part into a smaller bottle and store it in a wardrobe, but not in the vicinity of the stove or any other heat source. Store the olive oil at a temperature of 15 degrees.