Does olive oil have PAH?

January 1, 2026 •

5 min read

Scientific studies show that Polycyclic Aromatic Hydrocarbons (PAHs) are ubiquitous environmental contaminants that can find their way into food products, including olive oil, due to their lipophilic nature. So, does olive oil have PAH, and if so, how much should you be concerned?

Quick Summary

Polycyclic Aromatic Hydrocarbons (PAHs) can be present in olive oil, but the levels depend heavily on the oil's grade and production process. Extra virgin olive oil typically has the lowest levels, while highly processed or low-grade oils, like pomace oil, show significantly higher concentrations due to potential contamination during production.

Key Points

PAHs Can Be Found in Olive Oil: Due to their fat-soluble nature, polycyclic aromatic hydrocarbons (PAHs) can contaminate olive oil from environmental and processing sources.
Quality Matters for Contamination Risk: Higher-quality oils like extra virgin olive oil (EVOO) have the lowest PAH levels, while highly processed olive pomace oil is at the highest risk for contamination.
Environmental Factors Play a Role: PAHs can be introduced to olives from atmospheric fallout settling on the fruit, with proximity to industrial areas or traffic increasing risk.
Processing Is a Key Factor: High-heat methods, especially those used for pomace oil extraction, are significant sources of PAH contamination, whereas cold-pressing methods used for EVOO reduce this risk.
Refining Reduces Some Contaminants: For lower-grade oils, refining processes like bleaching and deodorization can decrease PAH content, but this also strips away healthy compounds.
Choose EVOO and Store It Properly: Selecting high-quality extra virgin olive oil and storing it in an opaque bottle away from heat and light are the best ways to minimize potential exposure.
The Health Risk is Manageable: For most consumers, the dietary intake of PAHs from olive oil is low, and choosing high-quality options makes it a healthy and safe dietary fat.

Polycyclic Aromatic Hydrocarbons (PAHs) are a large group of chemical compounds that are formed during the incomplete combustion of organic materials. They are found everywhere in our environment—in the air, soil, and water—and can therefore enter our food supply through various pathways. Because these substances are fat-soluble, or lipophilic, they can easily be absorbed and concentrated in oils and fats, making vegetable oils a primary area of concern for potential contamination. For consumers, understanding the presence of PAHs in common cooking ingredients like olive oil requires a closer look at the different production stages and oil grades.

Sources of PAH Contamination in Olive Oil

Contamination of olive oil with PAHs is not an intentional or inherent part of the product. Instead, it occurs through external factors during the olive's growth, harvest, or processing. Understanding these sources can help explain why levels differ between oil types.

Environmental Factors

Atmospheric fallout is a major contributor to PAH contamination. PAHs from air pollution and smoke can settle on olive fruits while they are still on the tree. The concentration can depend on the proximity of the grove to industrial areas, major roadways with heavy traffic, or even agricultural practices like field burning after a harvest. The fruit's skin absorbs these contaminants, which are then carried into the oil during extraction.

Processing Methods and Contamination

Different processing methods have a significant impact on the final PAH content of olive oil. The method used for harvesting and transporting olives can also be a factor, with exposure to diesel exhaust from machinery potentially contaminating the fruit.

Poor Handling and Storage: The way olives are handled after harvesting, including their storage conditions, can introduce PAHs. For example, storing olives in jute bags treated with mineral oils can cause migration of contaminants into the olives. Likewise, transportation in unclean containers that previously held mineral oils or fuels is a risk.
High-Heat Processing: This is a critical factor, especially for lower-grade oils. The process for creating olive pomace oil, for instance, often involves drying the exhausted olive paste at high temperatures using direct heat from combustion sources. This can introduce extremely high levels of PAHs into the final oil.
Refining Process: For refined olive oils, the refining steps are designed to remove undesirable compounds. Processes like bleaching and deodorization, especially at higher temperatures, can significantly reduce PAH content. However, this also removes many beneficial compounds.

Levels of PAHs by Olive Oil Grade

Not all olive oil is created equal when it comes to PAH risk. The classification of olive oil directly correlates with its processing method, and thus its potential for PAH contamination. Extra virgin olive oil is typically the lowest risk, while olive pomace oil poses the highest risk.

Comparison of PAH Risk by Olive Oil Grade


Feature	Extra Virgin Olive Oil (EVOO)	Refined Olive Oil	Olive Pomace Oil
Processing	Cold-pressed mechanically, no chemicals	Refined from lower-grade virgin oil using heat, chemicals, and filtration	Extracted from leftover pomace using solvents and high-heat drying
PAH Source	Primarily environmental contamination from atmospheric fallout on the fruit	Environmental factors; also potentially high initial contamination from low-grade source oil	High heat during pomace drying introduces significant PAH levels; environmental sources also contribute
Typical PAH Level	Generally very low, well below legal limits in most regions	Low to moderate, depending on initial content and effectiveness of refining	Can contain significantly higher PAH levels and has been a source of past recalls
Health Profile	Highest in beneficial polyphenols and antioxidants, as they are not removed during processing	Lower levels of beneficial compounds due to refining, but still a source of monounsaturated fats	Lowest health benefits; mainly used for high-heat cooking and commercial applications

How to Reduce Your Exposure to PAHs from Olive Oil

For conscious consumers, taking a few simple steps can help minimize potential PAH exposure from olive oil and other foods.

Choosing the Right Olive Oil

Opt for Extra Virgin Olive Oil: As a rule of thumb, high-quality extra virgin olive oil (EVOO) carries the lowest risk of PAH contamination. Its mechanical, low-heat extraction process minimizes the introduction of processing-related contaminants. Look for certification marks and clear harvest dates on the bottle.
Avoid Pomace Oil: This oil is the highest risk category for PAHs due to the high-temperature processing it undergoes. Be sure to check labels carefully to avoid olive pomace oil.

Handling and Storage Tips

Store Properly: Protect your olive oil from heat and light, which can degrade its quality over time. Opaque bottles are best for preventing UV damage.
Wash Raw Foods: If cooking with other foods, especially leafy vegetables, washing them thoroughly can remove surface PAHs from atmospheric fallout.
Limit High-Heat Cooking with Oil: While EVOO is relatively stable, higher-heat cooking like grilling or pan-frying can produce PAHs. Use lower-heat methods for EVOO and be mindful when frying or grilling with any oil.

General Dietary Practices

Diversify Your Diet: The overall intake of PAHs from a varied diet is generally low. Eating a wide range of foods helps prevent overexposure from any single source.
Prepare Food Mindfully: Be aware that grilling, frying, and smoking foods can produce PAHs. Minimizing charring and avoiding fat dripping onto a heat source can reduce PAH formation during cooking.

Conclusion

While it is technically true that trace amounts of PAHs can be found in virtually all foods, including olive oil, the risk varies significantly depending on the oil's grade and how it is produced. High-quality extra virgin olive oil, produced mechanically without high heat, carries a very low risk of contamination and provides numerous health benefits. In contrast, lower-grade products like olive pomace oil, which undergo high-temperature refinement, present a much higher potential for PAH content due to processing. By being a discerning consumer and choosing high-quality EVOO from a reputable source, you can confidently include this healthy fat in your diet while minimizing exposure to these environmental contaminants. For more scientific background on PAHs and their sources, authoritative resources like the National Center for Biotechnology Information offer extensive information on dietary exposure.

Frequently Asked Questions

Polycyclic Aromatic Hydrocarbons (PAHs) are chemical compounds formed by the incomplete burning of organic substances like wood, coal, oil, and gas. Some PAHs are known to be carcinogenic and can enter the food supply through environmental exposure or processing methods.

The risk of PAH contamination is directly linked to the processing method. Higher-grade oils like extra virgin olive oil are cold-pressed mechanically, limiting opportunities for contamination. Lower-grade olive pomace oil, however, is extracted from leftover solids using high-heat drying and solvents, which introduces a higher risk of PAH formation.

Yes, high-quality extra virgin olive oil (EVOO) generally contains very low levels of PAHs, well within safe legal limits established by regulatory bodies. The risk from EVOO is minimal due to the controlled, low-heat mechanical extraction process.

High-heat cooking methods like frying or grilling can produce PAHs, both from the oil and the food itself, but olive oil is relatively stable. For minimal risk, it is recommended to cook at appropriate temperatures and minimize charring of food.

Yes, refining processes such as bleaching and deodorization, typically used for lower-grade oils, are effective at removing significant amounts of PAHs. However, these steps also remove the beneficial antioxidants found in unrefined oils like EVOO.

As a consumer, you cannot test for PAHs at home. The best strategy is to buy high-quality extra virgin olive oil from a reputable producer who uses transparent production practices. For low-grade or pomace oils, testing is done by regulatory bodies, but the risk remains higher.

PAHs are commonly found in grilled, smoked, and barbecued foods, as well as roasted items like coffee beans. They can also be present in processed foods and fats and oils derived from various environmental or processing sources.

Some PAHs are carcinogenic and genotoxic, meaning they can damage DNA and potentially cause cancer with long-term exposure. However, the risk from dietary PAHs is typically low for most individuals, with occupational exposure posing a more significant threat.