Between the promises displayed on the bottles and the reality, it is not always easy to choose a good olive oil. In 2023, a survey by the UFC-Que Choisir association carried out on 14 olive oils sold as extra virgin showed that more than half did not meet all the criteria required to carry this designation.
To help consumers make the right choices, the UFC-Que Choisir association has therefore published, in its September 2023 issue, a ranking of the best references. In first place, we find Auchan Bio Extra Virgin Olive Oil, with a score of 16.3/20. Followed by Monini Granfruttato, Vigean Organic Olive Oil from Italy, Puget Olives from France and Costa d’Oro La Riserva Italiana, with scores between 15.8/20 and 14.5/20.
The 5 best-rated olive oils by UFC-Que Choisir
With its score of 16.3/20, Auchan Bio oil comes at the top of the ranking. The association evaluated the products based on laboratory analyses, checking in particular their quality, their composition and the possible presence of pesticides or contaminants.
Behind her, Monini Granfruttato obtains 15.8/20, ahead of Vigean Organic Olive Oil from Italy (15.5/20), Puget Olives from France (14.9/20) and Costa d’Oro La Riserva Italiana (14.5/20).
This ranking shows that it is not necessarily necessary to pay a lot to find good olive oil. An organic private label brand even comes in first position. The Italian oils Monini and Costa d’Oro are particularly suitable for seasonings, while Puget will appeal to those who prefer an oil of French origin.
Why not all “extra virgin” oils really are
In its September 2023 issue, the UFC-Que Choisir association recalls: “Behind, the word “extra” hides the promise of optimal quality. No chemical sign of alteration is in theory tolerated and, at the slightest false note in the mouth detected by a jury specially trained and authorized for this task, the oil is supposed to lose its qualification. It can of course retain the mention “virgin”, which means that it has not undergone any chemical treatment or heating likely to modify its properties, but it sees the disappearance of the term “extra”, which imposes respect for a certain taste quality.”
To be classified as extra virgin, an oil must have an acidity of less than 0.8%. A simply virgin oil can reach up to 2%.
Of the 14 oils analyzed, more than half should not have been labeled “extra virgin”. The association adds:
“The cheapest references, most often coming from Spain or Tunisia, were particularly affected, but high-end bottles were not spared either.”
To carry out its controls, the association uses juries approved by the International Olive Council (IOC) and laboratory analyzes looking in particular for pesticides, mineral oils (MOAH and MOSH) as well as plasticizers such as the phthalates DEHP and DBP.
Good reflexes before buying olive oil
On the shelves, first remember to look at the origin of the oil, favor (if possible) a clearly identified provenance (France, Italy, Spain, etc.) and check for the presence of the “extra virgin” mention. The AOP or IGP labels are also a good indicator of origin.
Also remember to check the minimum durability date, because olive oil gradually loses its qualities over time.
Finally, the UFC-Que Choisir association points out that the quality of an oil can vary from one harvest to another.