Fruity taste, bitter moments and spicy notes: it is the interaction that makes good olive oil so special. It is precisely this harmony that is required when the examiners of Stiftung Warentest make “extra virgin olive oil” and let it melt in your mouth. But you shouldn’t leave all the oils on your food, according to testers’ results. A total of 27 products were recently reviewed, two of which only received a “poor” rating.
One product failed because it contained a very high level of DEHP. The high value indicates that the plasticizer may have come off from unsuitable pipes. DEHP can impair fertility and can be avoided at altitude. This also applies to four oils heavily contaminated with Moah and/or Mosh mineral oil hydrocarbons.