Stiftung Warentest: The Olive Oil Test - What a shock, or better said "How obvious"

Stiftung Warentest: The Olive Oil Test - What a shock, or better said "How obvious"

Stiftung Warentest recently examined 25 olive oils, including many products from supermarkets, discount stores, and organic shops. Quality differences, Value for Money, Red Flags on Labels and Bad Taste - all that created a new debate about olive oil. It’s 2025, and you still believe that when a label says “extra virgin,” it actually is? Wrong. Most of olive oils labeled as extra virgin aren’t the real deal. That means the chances of you having purchased a subpar oil are close to 100%. Have catchy phrases like “100% EVOO” fooled you? Time to put an end to that. What we’re about to reveal will completely change the way you think about olive oil. 

These These 5 tips on distinguishing good olive oil from bad will not only save you money but also benefit your health!

1. Check the Origin

Meaning: Good olive oil has a clear origin statement. Greek oils often feature clear labeling and Protected Designation of Origin (PDO) certifications, guaranteeing that the olives come from and are processed in a specific region.

Red Flag: If the origin is missing or labeled as "EU and non-EU olives," it's likely a blended oil of lower quality. In that case, you actually get either all the leftovers from different countries blended or the low quality olives are being used.

2. Look for the Grade: "Extra Virgin"

Meaning: Only oils labeled "extra virgin" meet the highest quality standards. They must be made from the first cold pressing, extracted purely mechanically, and free of sensory or chemical defects.

Warning: If the label says just "virgin" or lacks a grade, it's likely of lower quality.

3. Pay Attention to Harvest and Bottling Dates

Meaning: Freshness is crucial for olive oil. The fresher the oil, the higher its content of beneficial polyphenols. Look for a harvest date rather than just the best-before date.

Guideline: Olive oil is best consumed within 12–18 months of harvest.

4. Check for "Cold Pressed" or "Cold Extracted"

Meaning: High-quality oils are processed below 27°C (80°F) to preserve their nutritional and flavor qualities.

Label Tip: Reliable producers clearly state this on the label. If missing, the oil might be industrially processed.

5. Verify the Acidity Level

Meaning: Low acidity is a hallmark of high-quality olive oil. According to EU regulations, extra virgin olive oils must contain no more than 0.8% free fatty acids. Premium oils often have levels below 0.3%.

Label Tip: Quality producers often list the acidity voluntarily. Its absence could indicate lower quality.

Important: The lower the acidity, the fresher the olives and the better the processing quality.