The Best Olive Oils Money Can Buy

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Paul Saladino17m · 2025-10-10

Claims Made

37

Claims Supported

32

Support Rate

86%

Support rate

32 of 37 claims supported

32 supported5 partial / not

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29

Not SupportedHighly refined, bleached, and deodorized seed oils are susceptible to oxidation and create oxidative liability in the human body.Well SupportedWhen buying olive oil, look for organic, glass packaging, and single-source origin to avoid seed oil contamination and endocrine disruptors.Well SupportedA burning sensation in the back of the throat after consuming olive oil may indicate a high polyphenol content.Well SupportedOxidized LDL is more likely to be taken up by macrophages, initiating atherosclerosis.Partially Supported

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Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.

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LDL oxidation appears to be a strong marker for atherosclerosis.

Partially SupportedHigh polyphenol content, exceeding 1500 mg/kg in some oils, is a key factor in olive oil's health benefits.

Partially SupportedCooking with olive oil degrades its polyphenols, making heat-stable fats like tallow, butter, or ghee more suitable for high-heat applications.

Partially SupportedThe ratio of oleic acid to stearic acid in olive oil is approximately 25:1, whereas in butter it is below 30% oleic acid and in tallow it is around 47% oleic acid.

Partially SupportedOlive oil with higher polyphenol content is associated with a more pronounced throat-burning sensation.

Well SupportedExtra virgin olive oil is best consumed within 6-12 months of harvest.

Well SupportedThe health benefits of olive oil are likely derived from its polyphenols, such as oolecanthol, hydroxytyrosol, and oleuropein.

Partially SupportedReplacing seed oils with olive oil reduces LDL lipoprotein uptake by macrophages and decreases its susceptibility to lipid peroxidation.

Partially SupportedElevated delta K values in olive oil analysis indicate potential contamination, and a low delta K is desirable.

Partially SupportedAnimal fats like tallow, butter, and ghee are more saturated and resist heat better than olive oil, making them preferable for cooking.

Well SupportedOleocanthal, found in extra virgin olive oil, acts as an antioxidant and anti-inflammatory compound.

Partially SupportedHydroxytyrosol, a polyphenol found in extra virgin olive oil but not refined olive oil, appears to be beneficial.

Partially SupportedSpending more on higher quality olive oil is beneficial for health.

Partially SupportedHigh-quality olive oils should have certificates of analysis detailing acidity, peroxide levels, oolacanthol, hydroxytyrosol, and oleuropein levels.

Partially SupportedOlive oils with polyphenol content greater than 1500 mg/kg are considered high quality.

Partially SupportedA certificate of analysis is essential for verifying the quality and content of olive oil.

Partially SupportedThe best olive oil comes from early harvest (September to November) and the first pressing, which results in higher polyphenol content.

Partially SupportedExpensive olive oils should not be used for cooking but rather for consumption on salads or cheese to preserve polyphenol benefits.

Not SupportedOlive oils older than one year are not preferred for health benefits.

Partially SupportedHydroxyrosol, oleanthol, and olopene in high-polyphenol olive oils may positively influence gut flora.

Partially SupportedA lack of a certificate of analysis makes it impossible to confirm the quality of olive oil, even if labeled organic extra virgin.

Partially SupportedExtra virgin olive oil certification requires acidity to be less than 0.8 and peroxides to be less than 20 milliequivalents per kilogram.

Partially SupportedCertificates of analysis for olive oil are indispensable for verifying quality, including Delta K, K232, K270, oolecanthal, and total polyphenol content.

Partially SupportedK232 and K270 values in olive oil indicate the degree of rancidity by measuring terpene and triterpene content.

Partially SupportedConsuming a few tablespoons of olive oil daily may offer therapeutic benefits.