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The beneficial health effects of olive oil are due to both its high
content of monounsaturated fatty acids and its high content of
antioxidative substances. Studies have shown that people who consumed
about 2 tablespoons of virgin olive oil daily
for 1 week showed less oxidation of LDL cholesterol and higher levels
of antioxidant compounds, particularly phenols, in the blood.
The
International Olive Oil Council (IOOC) sets standards of quality used
by the major olive oil producing countries. The United States is not a
member of the IOOC, and the U.S. Department of Agriculture does not
legally recognize its classifications. California has set high
standards for its olive oil through the California Olive Oil Council
(COOC). The COOC has adopted the standards set by the International
Olive Oil Council, but went one step further. The international
standard for free acidity content is less than 0.8% and the COOC
standard for free acidity content is less than 0.5%. If olive oil
makers from California meet these standards, they can put the COOC
seal of quality on their bottles.
There is a simple home test for the purity of olive oil, although it is not conclusive: refrigeration. Wikipedia says that when genuine olive oil is refrigerated, it should become thicker if not nearly solid. Blended olive oils and non-olive oils posing as olive oil will not solidify when refrigerated.