of olive oils available at retail are fake or adulterated. This means they contain mixtures of cheaper oils, undeclared additives, and even chemical solvents.
This phenomenon isn’t just a quality issue; it poses a real health risk. Regular consumption of adulterated olive oil can lead to nutritional deficiencies, inflammation, and an increased risk of chronic disease.
Why is olive oil so frequently counterfeited? High demand and production costs make it an ideal target for counterfeiters. Producing genuine extra virgin olive oil requires a long and rigorous process, leading some producers
