To be sold as extra virgin olive oil, the highest classification, it must be produced mechanically without heat or chemicals.
Six of the oils do not meet the requirements and two are so poor that they do not reach the EU's limit to be sold as food, according to the magazine.
To assess the quality, a taste panel trained on olive oil and conducted chemical and physical laboratory tests have been used.
The National Food Agency continuously tests olive oils and has since 2018 assessed 67 different oils sold as extra virgin olive oil, of which the majority did not live up to the classification.
Instead of risking misleading consumers, the supplier can review the designation of their oil and perhaps use virgin oil more often, says Erica Fiume, who coordinates the National Food Agency's tests, to Råd & Rön.
