A lot has been in the news lately about olive oil. But are you able to discern fact from fiction? Take our quiz to find out.
ARE YOU EATING RANCID OLIVE OIL?
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EXTRA VIRGIN OLIVE OIL IS BETTER FOR YOU THAN OLIVE OIL.
Polyphenol is an example of one of the many antioxidants found in extra virgin olive oil. Olives that are harvested earlier (unripe) typically contain more polyphenols than late-harvest (ripe) olives. Polyphenols can help with bone health.*
* Chin, K., & Ima-Nirwana, S. (n.d.). Olives and Bone: A Green Osteoporosis Prevention Option.
Int J Environ Res Public Health, 13(8), 755. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4997441/
While buying in bulk may save money, there’s a good chance you’re not consuming a quality extra virgin
olive oil with all the health benefits you want. Once a bottle of extra virgin olive oil is opened, the clock starts, and degradation of freshness and quality starts with it. A bulk supply may go bad before you’ve had the chance to use it.
It’s best to purchase smaller bottles more frequently to ensure your oil is always fresh.
BUYING EXTRA VIRGIN OLIVE OIL IN BULK IS BETTER.
BLENDED OLIVE OILS ARE BAD.
Blending is an art form that only the most experienced olive oil sommeliers can accomplish. They spend years training and crafting their skills.
Mixing, however, is a different story. This is when a producer mixes extra virgin olive oil with virgin olive oil or another type of oil, such as canola, grapeseed, coconut, peanut, rice bran or sunflower oil. This is usually referred to as “fake olive oil” and has led to consumer mistrust. Mixed olive oil producers are more focused on moving volume rather than providing quality. Low prices can be a good indicator of low-quality extra virgin olive oil.
By not limiting its supply to one area, Bertolli can ensure it is sourcing from the best olive orchards around the world. Bertolli even uses olives from both hemispheres so that no matter the time of year, we can deliver high-quality extra virgin olive oil.
Olives are a very delicate fruit. If a company relies on one region, they put quality at risk if there is a crop failure. Bertolli works with best-in-class producers globally to ensure access to the best fruit, no matter what Mother Nature has in store.
HIGH-QUALITY OLIVE OIL MUST BE FROM A SINGLE SOURCE.
Repeated and extended exposure to light, heat and air causes extra virgin olive oil to turn rancid. Rancid olive oil will have a waxy scent—like candles or crayons.
If you aren’t sure what rancid oil smells like, leave a small bottle of oil in the sunlight for a week and then smell it—that’s rancid. When opening a newly purchased bottle of olive oil, smell it before use.
YOU CAN TELL IF OLIVE OIL IS RANCID BY ITS SMELL.
High-quality olive oil requires strict standards to be in place during all phases of production. This starts from the olive grove harvest and continues on through milling, bottling, transportation, storage and, finally, hitting the supermarket shelf. If the product
is mishandled, stored incorrectly or exposed to high temperatures or light, the quality of the oil can be dramatically affected.
Also, the product must maintain its extra virgin olive oil status through the printed “best-before” dates. Often a well-intentioned producer lists too long of a shelf life and the low-quality oil turns into virgin or lampante oil before the best-by date.
ALL EXTRA VIRGIN OLIVE OILS ARE CREATED EQUAL.
Exposure to light causes olive oil to oxidize and become rancid faster. Tinted bottles, like Bertolli’s green packaging, help block ultraviolet rays from the oil. If an extra virgin olive oil is packaged in clear or light-colored bottles, it will have no protection.
TINTED BOTTLES ARE BETTER THAN CLEAR BOTTLES
FOR STORING EXTRA VIRGIN OLIVE OIL.
YOU’RE AN OLIVE OIL BEGINNER.
It can be tough navigating through the fake news about olive oil. Now that these myths have been de-bunked, you’re ready to find and enjoy high-quality extra virgin olive oil that will enhance your food and your health.
Find out more about Bertolli olive oil at
You have a good bit of knowledge about extra virgin olive oil, but there’s always more to learn! Now that these myths have been de-bunked, you’re ready to enjoy high-quality extra virgin olive oil that will enhance your food and your health.
YOU’RE AN OLIVE OIL STUDENT.
YOU’RE AN OLIVE OIL EXPERT.
Congrats! No olive oil fake news tricks you. You already know how to identify high-quality olive oil. Share the facts with your friends and spread the knowledge on what makes good extra virgin olive oil so great.
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