Consumer Watchdog Flags Four Popular Olive Oils Over Plastic and Processing Contaminants

Urgent Warning Issued on Extra-Virgin Olive Oil Quality

French consumer protection magazine, 60 Millions de consommateurs, has issued a significant warning following comprehensive testing of popular extra-virgin olive oil (EVOO) brands. The investigation revealed that several widely available bottles contained concerning levels of contaminants linked directly to manufacturing processes and plastic packaging, raising serious questions about quality control and potential health risks.

The findings underscore persistent issues within the global olive oil supply chain, where even products labeled as high-quality EVOO can harbor residues such as mineral oils and plasticizers.

The Contamination Crisis: Four Oils Identified

The testing focused on identifying chemical residues that should not be present in pure olive oil. 60 Millions de consommateurs specifically flagged four brands for containing contaminants that exceeded acceptable limits or indicated poor processing practices. While the specific brand names are detailed in the full report, the contaminants found fall into two primary categories: mineral oils and plasticizers (phthalates).

Contaminants Found in the Four Flagged Oils:

Crucially, the presence of these compounds suggests a failure to maintain strict separation between the food product and industrial materials during production, bottling, or transport.

Understanding the Risk: MOSH, MOAH, and Phthalates

For consumers, understanding the nature of these contaminants is essential, particularly as olive oil is a staple in many diets and often consumed raw.

Mineral Oils (MOSH and MOAH)

Mineral oils are complex mixtures of hydrocarbons derived from crude oil. They are widely used in industrial lubricants, printing inks, and packaging adhesives. The European Food Safety Authority (EFSA) has expressed concern over the potential long-term health effects of ingesting MOSH and MOAH:

“While MOSH can accumulate in the body’s tissues, the primary concern lies with MOAH, which are considered potentially genotoxic and carcinogenic. Their presence in food products, even at low levels, warrants immediate attention and preventative measures by producers.”

Their detection in olive oil often points to contamination from machinery lubricants during the pressing process or migration from packaging materials, such as recycled cardboard used for transport or storage.

Phthalates (Plasticizers)

Phthalates are chemical compounds added to plastics to increase their flexibility, transparency, durability, and longevity. They are known endocrine disruptors, meaning they can interfere with the body’s hormonal system. The contamination path here is generally clear: the chemicals leach from plastic components—such as seals, tubing, or certain bottle materials—into the oil, especially when exposed to heat or prolonged storage.

Protecting Your Pantry: Choosing High-Quality Olive Oil

Given the findings, consumers should adopt a more critical approach to purchasing olive oil. The most effective way to mitigate risk is to seek out genuinely high-quality products that adhere to rigorous standards.

Actionable Tips for Consumers:

1. Prioritize Dark Glass or Tin Packaging: Oils packaged in dark glass or metal tins are less susceptible to light degradation and significantly reduce the risk of plasticizer leaching compared to clear plastic bottles.
2. Look for Specific Certifications: Seek out oils with Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) seals, which mandate strict production and quality controls specific to a region.
3. Check the Harvest Date: High-quality EVOO should ideally be consumed within 18 months of the harvest date, not the bottling date. Fresher oil is less likely to have degraded or absorbed contaminants over time.
4. Understand the EVOO Label: True extra-virgin olive oil must be extracted solely by mechanical means without excessive heat or chemical solvents. Avoid oils labeled simply as “Olive Oil” or “Pure Olive Oil,” which are often refined and chemically treated.
5. Buy from Reputable Sources: Purchase from specialty stores or producers known for transparency regarding their sourcing and pressing methods. Direct-from-farm purchases often offer the highest assurance of quality.

Key Takeaways for Health-Conscious Consumers

• The Source: The warning comes from the respected French consumer magazine, 60 Millions de consommateurs.
• The Problem: Four popular extra-virgin olive oils were found to contain contaminants including mineral oils (MOSH/MOAH) and phthalates.
• The Cause: Contamination is linked to industrial processing (lubricants) and leaching from plastic packaging materials.
• The Solution: Choose EVOO packaged in dark glass or metal, check for harvest dates, and prioritize certified regional products to minimize exposure to these chemical residues.

Conclusion

The investigation by 60 Millions de consommateurs serves as a crucial reminder that the “extra-virgin” label does not guarantee purity or safety. Consumers must remain vigilant, recognizing that the quality of olive oil extends beyond taste and acidity to include the entire production chain, from field machinery to final packaging. Prioritizing transparency and robust packaging materials is the best defense against these avoidable contaminants.