Beware of olive oil fraud: Color is not the determining factor, taste and aroma are.

Oğuzhan Mecituslu, an olive technician and olive oil tasting expert, explained how to detect whether olive oil, one of the most commonly counterfeited food products, is fake or not. He stated that the taste and smell of the oil should be examined. Mecituslu explained that oils sold in hardware stores and butcher shops are largely fake, saying, "Color is definitely not a quality criterion. Fake producers can use dye to make the oil resemble olive oil. They try to add aroma and mimic the taste as well. They have become very specialized in counterfeiting."

COLOR ALONE CAN BE MISLEADING

The Ministry of Agriculture and Forestry has published a list of businesses that engage in food adulteration and counterfeiting. While the tricks used by companies in food have shocked the public, olive oil, which has been a product of fraud for many years, has come to the forefront again. Oğuzhan Mecituslu, who participated in the 13th Regional Products Fair YÖREX held in Antalya this year, drew attention to the counterfeiting of olive oil. Bringing a bottle of olive oil that was determined to be fake, Mecituslu asked citizens to smell and taste the fake and original oils in two separate cups to identify them. The majority of participants made their choice based on the color of the oil. Mecituslu explained to the citizens that color is not a criterion and described the characteristics of genuine olive oil and the methods used by counterfeiters.

'BITTERNESS LEFT ON THE TONGUE AND THROAT IS THE BIGGEST CRITERION'

Oğuzhan Mecituslu stated that there are varieties of olive oil that can be marketed either filtered or directly after pressing without filtration. He pointed out that unfiltered olive oil would ferment within two months if not consumed after purchase due to the olive particles inside, which could spoil its smell and taste. He noted that filtered olive oil is more durable, saying, "When buying olive oil, one should check its smell. Then, when tasting, bitterness is taken into account. A bitterness test is performed in the mouth. If there is bitterness on both sides and on the top of the tongue, the olive oil is good. We also expect a burning sensation in the nasal and throat areas. When we feel these, we understand that it is quality olive oil."

'THEY HAVE BECOME VERY SPECIALIZED IN COUNTERFEITING'

Mecituslu noted that the color of olive oil can be misleading in documenting counterfeiting, saying, "There is a lot of counterfeiting today. We are anxious about how to protect our consumers. It is necessary to prefer branded products. Oils that do not fall below the market price should be preferred. We see that olive oil is sold by street vendors, in hardware stores, and butcher shops. We should stay away from these olive oils. Fake oils often contain seed oil mixtures. They can be cotton, canola, and sunflower oils. The smell of these oils gives off an oxidation odor. It has a disturbing smell like oily paint. Color is definitely not a quality criterion. Unfortunately, fake producers can use dye to make the oil resemble olive oil. They try to add aroma and mimic the taste as well. They have become very specialized in counterfeiting," he said.

TESTS IN THE FRIDGE ARE INVALID

Oğuzhan Mecituslu stated that the test of freezing olive oil in the refrigerator would not yield accurate results, emphasizing that the only and most important determining factors in olive oil are smell, taste, and the bitterness it leaves in the tongue and throat area.

'FRESHLY PRESSED OLIVE OIL SMELLS LIKE OLIVES'

On the other hand, those visiting YÖREX expressed that they pay attention to the price when buying olive oil. Öznur Koşargelir stated that they generally purchase closed-packaged olive oils from chain store branches and do not prefer unknown brands or very cheap products. She noted that she checks the smell and consistency of the olive oil, saying, "Generally, my husband buys it, and I use it. I don't buy cheap. I prefer prices that are neither too expensive nor too cheap." Gamze Kaçar, who also stated that she is an olive producer, said, "My parents grow olives. I always know the smell and color of olive oil well. Freshly pressed olive oil smells like olives. I don't buy from markets; I also know what fake olive oil is like."