Olive oil isn’t a seed oil — but that doesn’t mean it’s always pure. Learn what seed oils are and how to spot fake or adulterated oils.
Key Takeaways:
Walk through any grocery store and you’ll spot rows of “extra virgin” olive oils boasting Mediterranean origins and heart-healthy benefits. But what if the label isn’t telling the full story?
While olive oil proudly escapes the “seed oil” label — since it's pressed from the fruit, not the seed — that doesn’t mean it’s automatically a clean, unprocessed option.
In this article, we’ll break down what makes an oil a seed oil, clear up why olive oil doesn’t fall into that category, and expose what most shoppers don’t realize about what’s actually in their bottle.
We’ll also show you how to avoid common olive oil traps — so you can make sure what you're pouring is the real deal.
Seed oils are extracted from the seeds of plants like sunflower, canola, soybean, sesame, cottonseed, and grape seed. Most are made using high-heat and chemical solvents, then refined, bleached, and deodorized.
These oils are high in omega-6 fats, especially linoleic acid. While omega-6s are essential in small amounts, excessive intake — common in modern diets — may contribute to inflammation and imbalance when not paired with enough omega-3s ❶.
Another concern is oxidation. When seed oils are heated, they can break down and form harmful compounds like aldehydes and free radicals, which have been linked to cell damage and other health risks.
Related: Seed Oils: Are They Really Bad for You?
Technically, no — olive oil isn’t a seed oil. It’s a fruit oil, made by pressing the flesh of the olive rather than extracting oil from a seed. But that doesn’t mean what’s in your bottle is 100% olive oil.
A growing body of reports has uncovered widespread adulteration in the olive oil industry. To boost profits, some manufacturers dilute extra virgin olive oil (EVOO) with cheaper, highly processed seed oils like soybean, sunflower, canola, or even corn oil — while still labeling it as “olive oil.” The result? A product that looks the part but doesn't deliver the same health benefits ❷.
Worse, adulteration isn’t just deceptive — it can be dangerous. For instance, some EVOO has been found to contain hazelnut oil, which can trigger serious allergic reactions. Tests using protein analysis (like SDS-PAGE) have detected hazelnut proteins such as Cor a 1 and Cor a 9 in adulterated samples, both known allergens ❸.
So while olive oil itself isn’t a seed oil, you may be unknowingly consuming one unless you know what to look for.
Related: Best Olive Oil Substitutes
It’s been reliably reported that up to 80% of Italian olive oil sold around the world is fraudulent, and much of what ends up on American shelves isn’t what it claims to be ❹.
According to the New York Times, “much of the extra virgin Italian olive oil flooding the world’s market shelves is neither Italian nor virgin.” These bottles may be made from low-grade oils, mislabeled as “extra virgin,” or cut with cheaper seed oils and even non-olive oils disguised with coloring and artificial flavoring.
Investigators found that fake olive oil is a big problem, and even involves organized crime groups called the “Agromafia.” They bring in cheap oils from places like Syria and Morocco, then bottle them in Italy and sell them as high-quality Italian olive oil.
Even fancy labels and special stamps like “PDO” can’t always be trusted. One big police operation in Italy, called “Mamma Mia,” uncovered thousands of fake bottles being sold under popular brand names.
Given how widespread olive oil fraud has become, it’s no longer enough to trust the label — even when it says “extra virgin” or “Product of Italy.” Adulteration with cheaper seed oils is a real risk, and many bottles on store shelves don’t match their claims.
Fortunately, there are practical ways to reduce your chances of buying mislabeled or diluted oil.
Certifications like PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) were designed to confirm a product’s quality and origin. Oils with these labels are supposed to meet strict standards.
However, as multiple investigations have shown, even certified oils have occasionally been involved in fraud. So while certifications help, they aren’t foolproof.
A bottle of extra virgin olive oil should list just one ingredient: “olive oil.” Be wary of labels that mention other oils, or use vague terms like “blend,” “light,” or “pure olive oil,” which may indicate refined oils or seed oil mixtures.
The fewer the ingredients — and the more specific the labeling — the better.
Look for olive oil from producers or retailers with transparent sourcing practices. Small-batch producers, local importers, and brands with third-party lab testing are more likely to sell what they claim.
If possible, buy directly from the farm, online from trusted distributors, or from specialty markets with a reputation for quality.
High-quality olive oil is expensive to produce. If a bottle of “extra virgin” oil seems unusually cheap, especially for an imported product, it may be a red flag.
Lower prices often reflect shortcuts — such as blending with refined or seed oils — that compromise both quality and health benefits.
True extra virgin olive oil should smell fresh, grassy, or fruity, and may have a slight peppery finish. If the oil smells musty, flat, or greasy — or has no smell at all — it could be old, poorly stored, or not authentic.
Related: Seed Oil-Free Grocery List
You don’t need to be an expert to spot fake olive oil — just knowing what to look for can make a big difference.
Start by checking the harvest date on the label. Quality producers list when the olives were picked and pressed, not just a “best by” date. If the harvest date is missing, it could mean the oil is old, a blend of different batches, or simply not fresh. Aim for oil harvested within the past 12 to 18 months for the best flavor and health benefits.
Next, consider the source. California extra virgin olive oils are a smart choice, especially those certified by the California Olive Oil Council (COOC). These oils follow strict standards and are usually fresher due to shorter supply chains compared to imported options.
Finally, trust your senses. Real extra virgin olive oil should smell fresh and grassy and taste bright with a peppery kick — that bite comes from beneficial polyphenols. In contrast, fake or rancid oils often taste flat, greasy, or even waxy. If it smells off or has no aroma at all, it’s best to toss it.
Olive oil may not be a seed oil, but that doesn’t mean every bottle is what it claims to be. With food fraud on the rise, knowing how to spot the fakes is just as important as knowing what not to eat. Learning the risks of seed oil adulteration empowers you to make smarter, healthier choices!
Looking to go beyond olive oil? Not only is algae oil from Algae Cooking Club completely seed oil-free, but it also boasts a high smoke point, a neutral flavor, and sustainability that aligns with health-conscious and eco-friendly values.
Tiffany Joy Yamut is a registered nurse with a focus on health and wellness. With over 10 years of writing experience, she combines her expertise in diet and nutrition coaching to help others adopt healthier lifestyles through balanced eating habits. A foodie at heart, Tiffany believes that food is essential to feeling your best.
Free shipping for orders over $70
