Nearly three-quarters of samples of top-selling imported brands failed international standards for extra virgin olive oil according to a new report by researchers at the University of California, Davis, and in Australia. The oils failed due to being oxidized, of poor quality, and/or adulterated with cheaper refined oils.

“The United States is the third-largest consumer of olive oil in the world,” said Dan Flynn, executive director of the UC Davis Olive Center. “While there are many excellent imported and domestic olive oils available, our tests indicate that there are serious quality problems out there.”

Top-selling brands showed quality problems. 73 percent (66 of 90 samples) of the five top-selling imported brands failed international sensory standards for extra virgin olive oil by failing two IOC-accredited taste panels. The report says that samples had objectionable sensory attributes such as rancidity and fustiness. The same five brands failed sensory tests at the same 73 percent rate (11 of 15 samples) in a UC Davis report released in July 2010.

We try to avoid the occurrence of these problems in California olive oils by submitting them to both chemical analysis and sensory analysis. The chemical analysis is performed by a lab and must meet strict chemical standards. The sensory analysis is done in a blind tasting by a qualified panel of experts who look for defects in the smell and taste of the olive oil. Only after the olive oil passes these two rigorous tests does the California Olive Oil Council (COOC) give the producer a seal which certifies that the olive oil is Extra Virgin.

By buying olive oil certified by the California Olive Oil Council (COOC), you are assured that you are purchasing honest, good extra virgin olive oil.