Is 90% of Imported Olive Oil Fake? Experts Teach You How to Avoid Pitfalls

Mr. Zhang recently bought a bottle of "imported" extra virgin olive oil at a supermarket, which was quite expensive. But when he carefully checked the label at home, he found a series of confusing information—the production site was in Spain, but the bottling location was at a Chinese port, and the bottle bore three different expiration dates. Is this oil truly "100% Mediterranean-origin" as advertised? Today, we’ll uncover the layers of mystery surrounding imported edible olive oil.

According to customs data, China imports about 50,000 tons of olive oil annually, but the amount of "imported olive oil" circulating in the market is over three times that number. Behind this bizarre discrepancy lie three common practices:

• Bulk Oil Bottling: Imported low-grade bulk oil is bottled domestically, mixed with flavorings, and labeled as "imported."
• Blending: Olive oil is diluted with soybean or rapeseed oil, sometimes in ratios as high as 7:3.
• Fake Traceability: Forging documents like EU organic certification or PDO origin protection labels.

Ms. Li, a quality control supervisor with ten years of experience in the import business, shared these practical tips:

• Check the Barcode: Genuinely imported products should start with 84 (Spain) or 80-83 (Italy).
• Verify Certificates: Request the CIQ health certificate and original factory test reports from the seller.
• Freeze Test: Pure olive oil will show flocculent solidification at 0-4°C, while blended oils remain liquid.
• Smell Test: High-quality extra virgin oil has a fresh grassy or tomato leaf aroma, while inferior oil smells only greasy.

Blind tests conducted by a professional testing agency on 20 popular products revealed:

• Only 35% of samples met the labeled acidity standard (≤0.8%).
• 12 samples contained non-olive plant fatty acids.
• 5 so-called "extra virgin" oils were actually mixtures of refined and virgin oils.

Faced with a choice between ¥300/liter imported oil and ¥30/liter "imported" blended oil, nutritionist Professor Wang suggests: For high-temperature cooking, domestic tea oil can be a substitute, while for cold dishes or low-temperature cooking, mid-range products (¥80-150/liter) with clear traceability offer better value.

Next time you shop, ask yourself: Are we paying for health assurance or a marketing illusion? Share your oil identification tips in the comments—the top-voted reader will receive free olive oil quality testing from a professional agency.