Olive oil tested

Drought and heat in Mediterranean countries are leaving their mark, as the latest olive oil test by Stiftung Warentest shows: The average quality has dropped significantly compared to previous tests. Products in the highest extra virgin grade often taste rancid or pungent, and the chemical quality is also weaker than usual. Our test report reveals why this is linked to the climate crisis. Of the 23 olive oils tested - including 4 frying olive oils for the first time - 6 failed and several others were only mediocre. But there are also highlights in both product groups: Extra virgin oils, which stand out in terms of flavour, and frying olive oils, which are recommended for hot cooking. A total of four oils were rated as good.