A test conducted in Switzerland by the magazine K-Tipp and the TV show Kassensturz examined 13 organic and non-organic extra virgin olive oils. The verdict leaves no room for doubt: not all “extra virgin” products deserve this name.
The worst result was achieved by Lidl’s Primadonna organic oil, judged “stagnant and muddy” by experts. Not just rejected: according to the jury it shouldn’t even be sold as “extra virgin”.
The Spanish Ybarra oil, sold by Denner, also did poorly, garnering just 4.3 points out of 10 with a profile considered less than harmonious.
“Extra virgin” is not enough
The label should guarantee quality: cold pressed olives, maximum 27°C, no chemical treatments. In reality, the brand is not always synonymous with excellence. Companies often mix olives of different origins and the results do not always live up to expectations.
The best of the test
@Ktipp
On the other side of the ranking, however, good quality products emerge, although not always cheap.
Better than the past
Compared to previous tests, the data shows an improvement: in 2020 seven out of sixteen oils were found to be insufficient, while in 2016 there were even nine. Today there are fewer critical cases and some brands such as Monini (Migros) and Naturaplan (Coop) remain stable over time. Lidl, on the other hand, stumbles again: already in 2020 its oil was judged negatively.
How to recognize a valid oil
An extra virgin without defects must taste of fresh and green olives, with herbaceous or tomato aromas, sometimes almond or exotic fruit. Spiciness and slight tingling in the throat are not defects, but signs of quality.
