Your Supermarket Olive Oil Might Be Fake—Here’s How to Check

Olive oil is a staple in many kitchens, but what if the bottle sitting on your shelf isn’t what it claims to be? Unfortunately, mislabeling and deceptive marketing tactics make it easy for shoppers to end up with low-quality or even fake olive oil. As Jack Bishop from America’s Test Kitchen explains, “There are people out there trying to trick you with really confusing marketing,” and American consumers are often the primary target. Brands slap on labels like “robust” to make oils seem rich in flavor, yet these bottles often contain dull, lifeless oil. Even worse are the ones labeled “light,” which falsely imply fewer calories when in reality, they just lack taste while costing a premium.

This deception isn’t limited to branding—packaging plays a major role, too. Many supermarket oils sit on brightly lit shelves in clear plastic bottles, accelerating their degradation. Jack Bishop warns that olive oil “hates sunlight” and quickly turns rancid when exposed to light, even before the bottle is opened. 

So how can you tell if your supermarket olive oil is the real deal? Let’s break down the key factors that separate high-quality olive oil from imposters.

How to Spot Misleading Labels and What to Pay Attention To

Walk down the grocery store aisle, and you’ll see an overwhelming number of olive oil options. Some labels scream “premium,” “extra light,” or “robust,” but these words don’t necessarily mean better quality.

Bishop highlights the misleading nature of the word “robust,” explaining that it often appears on bottles with no distinct flavor. “If it’s labeled robust, not a good sign,” he warns. Similarly, Ivo Coia, a seasoned olive oil expert, advises caution when encountering terms like “imported from Italy.” Many consumers assume that the oil was made in Italy, but it often just means the product passed through the country before landing on store shelves.

Instead of focusing on these marketing gimmicks, look for specific indicators of quality:

Harvest Date

This tells you when the olives were picked. Freshness matters, and a bottle older than 18 months is likely to have lost most of its flavor and health benefits.

Country of Origin 

A clear “Made in” label (not just “imported from”) ensures you know where the olives were actually grown and processed.

Certifications

Look for PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) seals, which indicate strict production standards.

Trans Fat Content

A real extra virgin olive oil will always have 0% trans fat. Anything higher means it has been blended with other oils.

Why the Bottle Matters When it Comes to Olive Oil Packaging

If your olive oil comes in a clear plastic bottle, you might want to reconsider your purchase. “Why manufacturers are using clear plastic bottles, I don’t know,” Bishop remarks, emphasizing that exposure to light rapidly degrades olive oil’s quality.

Dark glass bottles, preferably green or black, are the best choice because they protect the oil from UV rays. Coia also warns against plastic containers, as they are porous and allow oxygen and humidity to seep in, leading to faster oxidation. 

Why Olive Selection and Processing Matter

Not all olives produce the same quality of oil. Coia explains the process using a simple analogy: “Think of olives like bananas. A perfectly ripe banana is sweet and flavorful, but as it turns brown, the quality deteriorates.” Similarly, green olives produce the most flavorful and nutrient-rich olive oil. These olives are picked at their peak and have a pungent, peppery taste which indicates a high concentration of antioxidants and health benefits.

On the other hand, producers who prioritize high yield over quality let their olives overripen to a deep brown or black. These olives produce more oil which makes them cheaper to manufacture, but they lack the nutrients and rich taste of high-quality olive oil. If you’re wondering why some brands are significantly cheaper than others, this is often the reason.

Another critical factor is processing time. “Once the olives are picked, they need to be processed within 24 hours,” Coia stresses. Delayed processing leads to oxidation, resulting in a lower-quality oil with fewer health benefits. Cold-pressed olive oils retain the most nutrients, while heat-extracted oils, though more abundant, compromise on quality.

What Sets Extra Virgin, Virgin, and Pomace Oils Apart

If you’re after high-quality oil, stick with extra virgin olive oil (EVOO)—the highest grade available. Coia explains, “Extra virgin is cold-pressed, unrefined, and has a fatty acid level below 0.8%, which ensures it’s packed with antioxidants and flavor.” Meanwhile, virgin olive oil is heat-extracted which makes it a step down in terms of health benefits and taste.

The lowest quality oil is Pomace olive oil. This is made from the leftover olive pulp after the initial pressing. It lacks the robust flavors of high-quality oil and is often blended with cheaper vegetable oils. While pomace oil might be fine for skincare, it’s not the best choice for your food.

Blends vs. Single-Origin Oils

Most supermarket olive oils are blends from multiple countries. Bishop explains, “Supermarket extra virgin olive oils are typically blended from oils from multiple locations just to make them cheaper.” While these oils can still be decent for cooking, single-origin oils—especially those with proper certification—offer a more authentic and flavorful experience.

If you want the best of the best, look for bottles that specify the region, farm, or estate they come from. These boutique oils are pricier, but they deliver unmatched taste and purity.

Tasting Your Olive Oil

The true test of an olive oil’s quality is in the taste. Bishop suggests trying it straight: “If you taste nothing but oiliness, that’s a bad sign.” A good olive oil should have a bold, peppery kick at the back of your throat. This is a sign of fresh polyphenols, the antioxidants that give olive oil its numerous health benefits.

If you already have a bottle at home and aren’t sure about its quality, pour some into a spoon and take a small sip. Does it taste lively and complex, or does it just feel like generic oil? If it’s the latter, it might be time to upgrade your selection.