I’ve been reading about the health perks of olive oil for years, so I use it to cook everything. But recently, a friend cautioned that many olive oils in the United States are cut with canola oil. Is this true?

Unfortunately, your friend is right. Researchers at the University of California tested 19 brands and found that 69 percent failed to meet the quality standards for extra virgin olive oil. Lab tests revealed that many products had been heated or refined – processes that degrade beneficial fats and antioxidants in the oil. Worse, some olive oils had been blended with cheaper canola, seed or nut oils.

The positive news: The study did find a few good options—Lucero, Corto and Costco’s Kirkland Organic were in fact 100% extra virgin olive oil. If you don’t have access to these brands, I suggest looking for extra virgin olive oils made in California. The state’s rigorous labeling laws ensure you’ll get a product with the oil’s health-enhancing compounds intact.

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