Olive oil is one of those kitchen staples most of us rarely think twice about.
We drizzle it over salads, use it for cooking, dip bread into it and increasingly buy flavored varieties infused with garlic, herbs, chili and other botanicals.
But a recent U.S. recall is a reminder that “natural” ingredients still have to be appropriate for food use.
LMSI LLC, doing business as Kofinas Olive Oil, has voluntarily recalled certain bottles of its Garlic Mediterranean Infused Extra Virgin Olive Oil after it was discovered that the product had been made using a garlic essential oil that was not approved for culinary use, according to an announcement published by the U.S. Food and Drug Administration on August 31, 2026.
No illnesses had been reported in connection with the recalled product at the time of the announcement.
Here is exactly what consumers need to know—and why the distinction between ordinary garlic, food-grade garlic oil and essential oils matters.
Which Olive Oil Was Recalled?
The recall involves:
Brand: Kofinas
Product: Garlic Mediterranean Infused Extra Virgin Olive Oil
The affected product was sold in glass bottles in three sizes:
- 500 mL
- 250 mL
- 100 mL
According to the company’s recall announcement posted by the FDA, the oils were available for purchase from August 31, 2025 through August 27, 2026.
They were sold at two Cincinnati, Ohio locations:
- Montgomery Store & Infusion Kitchen
- Findlay Market
The oil was also available for purchase directly through the Kofinas Olive Oil website.
Why Was the Olive Oil Recalled?
This is the part of the story that can easily become misleading.
The recall was not announced because extra virgin olive oil itself was contaminated, nor does the notice say that ordinary garlic is unsafe.
According to the FDA-posted company announcement, the reason for the recall was that the product contained garlic essential oil that was not approved for culinary use.
That wording matters.
Essential oils can be extremely concentrated preparations, and a product being derived from an edible plant does not automatically mean every essential-oil formulation is suitable for ingestion.
The same principle applies to many botanical products.
A lavender flower can be used in certain foods.
That does not mean every bottle of lavender essential oil is intended to be swallowed.
Peppermint can be used in food.
That does not mean every concentrated peppermint oil sold for aromatherapy is automatically a food ingredient.
And garlic follows the same basic principle.
Does This Mean Garlic Oil Is Banned From Food?
No.
This is an important distinction.
FDA’s food-substances database lists garlic oil (Allium sativum L.) as a substance used as a flavoring agent or adjunct and references federal food regulations governing its use.
So the recall should not be interpreted as meaning that all garlic oil—or all garlic-infused olive oil—is prohibited.
Rather, the recall concerns the particular garlic essential oil used in this particular product, which the recall announcement states was not approved for culinary use.
The FDA notice does not provide enough detail to conclude that other properly manufactured food-grade garlic oils are affected.
Essential Oil Is Not the Same Thing as Fresh Garlic
This is another misconception worth clearing up.
Fresh garlic contains water, carbohydrates, fiber and many naturally occurring sulfur-containing compounds.
Garlic essential oil, by contrast, is a highly concentrated fraction containing volatile compounds extracted from garlic.
Research has identified compounds such as diallyl disulfide and diallyl trisulfide among the characteristic constituents of garlic essential oil.
These concentrated oils have attracted scientific interest for antimicrobial and other biological properties, but concentration matters.
A substance that occurs naturally in a plant can behave very differently when isolated and concentrated many times over.
That is one reason why food-grade formulation and regulatory approval matter.
“Natural” Does Not Automatically Mean Safe to Swallow
This recall highlights a larger issue in the natural wellness world.
Consumers often see terms such as:
natural
pure
botanical
plant-derived
therapeutic-grade
and assume that the product must therefore be safe to ingest.
That assumption can be risky.
Essential oils are concentrated chemical mixtures. Depending on the oil, dose and formulation, ingestion can irritate the mouth and gastrointestinal tract or cause other adverse effects.
Scientific reviews of concentrated garlic essential oil have noted potential toxicity at excessive doses, including irritation of the mouth and throat, nausea and vomiting.
This doesn’t mean garlic itself is dangerous.
It means dose, concentration and intended use matter.
Were Any People Sickened?
As of the FDA recall announcement dated August 31, no illnesses had been reported in connection with the recalled Kofinas product.
That is reassuring.
However, a recall can occur before documented illness occurs.
Food recalls are sometimes initiated because a product contains an undeclared allergen, an unapproved ingredient, possible microbial contamination or another regulatory issue that could pose a potential risk.
The FDA’s recall database lists this event under food and beverage ingredients and identifies the reason as the presence of garlic essential oil not approved for culinary use.
What Should You Do If You Have This Olive Oil?
First, check the bottle carefully.
Look for:
Kofinas Garlic Mediterranean Infused Extra Virgin Olive Oil
in one of the following sizes:
100 mL, 250 mL or 500 mL.
If you purchased the product during the affected sales period, especially directly from the company or from the listed Cincinnati locations, avoid using it until you have confirmed whether your bottle is affected.
Health’s report on the recall advised consumers with affected oil not to consume it and to dispose of it or seek a refund.
The company listed two consumer contact numbers in its FDA-posted announcement:
513-325-5502
513-981-1412
What If You’ve Already Used It?
Do not panic.
The fact that a product has been recalled does not mean every person who consumed it will become ill.
Again, no illnesses had been reported when the recall was announced.
However, the company advised anyone experiencing signs or symptoms of an allergic reaction or foodborne illness after consuming the product to contact a physician.
Symptoms that warrant particular attention may include significant vomiting, difficulty breathing, facial or throat swelling, severe abdominal symptoms or another rapidly developing reaction.
Severe difficulty breathing or symptoms of a serious allergic reaction require emergency medical care.
What About Homemade Garlic-Infused Olive Oil?
There is another food-safety issue worth knowing about—and it is completely separate from this recall.
Putting fresh garlic or herbs into oil at home can create conditions that allow Clostridium botulinum to grow if the mixture is stored improperly.
Oil creates a low-oxygen environment, and fresh garlic contains moisture. That combination can become problematic when homemade infused oils are kept at unsafe temperatures for too long.
So if you enjoy homemade herbal or garlic oils, follow established food-safety instructions rather than leaving fresh garlic submerged in oil indefinitely on the kitchen counter.
Commercial infused oils may be manufactured using acidification, dried ingredients or other controlled processes to make the product safer.
How to Choose Flavored Olive Oils More Carefully
You do not need to stop buying flavored olive oil because of one recall.
Instead, become a more informed shopper.
Look for products clearly intended as food.
A bottle of essential oil marketed for aromatherapy is not automatically interchangeable with a food-grade flavoring.
Buy from transparent manufacturers.
Companies should clearly identify their ingredients, contact information and intended use.
Don’t assume “therapeutic grade” means edible.
There is a major difference between an oil formulated for fragrance, topical use and food use.
Check recalls.
If a product suddenly disappears from shelves—or you hear about a safety concern—check the FDA recall database rather than relying solely on social-media posts.
Pay attention to wording.
“Garlic infused,” “garlic flavor,” “garlic oil” and “garlic essential oil” may describe very different formulations.
Olive Oil Itself Remains a Valuable Food
This recall should also not create unnecessary fear around extra virgin olive oil.
Extra virgin olive oil remains an important component of the Mediterranean dietary pattern and contains predominantly monounsaturated fats along with naturally occurring polyphenols.
The issue here is not olive oil as a food.
It is the suitability of a particular flavoring ingredient used in a recalled product.
That distinction is important in wellness reporting because sensational headlines can sometimes make a targeted recall sound as though an entire category of food has suddenly become dangerous.
It hasn’t.
The Bigger Lesson From This Recall
Many natural wellness enthusiasts understandably prefer foods with simple, recognizable ingredients.
But “plant-derived” and “food-safe” are not always synonymous.
Extraction changes concentration.
Concentration changes exposure.
And intended use matters.
Fresh garlic belongs in countless kitchens around the world.
Food-grade garlic flavorings may also be perfectly appropriate.
But concentrated essential oils should only be ingested when they are specifically manufactured and approved for that purpose and used according to appropriate directions.
That may be the most useful lesson to take from this recall.
The Bottom Line
Kofinas Garlic Mediterranean Infused Extra Virgin Olive Oil was voluntarily recalled after the manufacturer used a garlic essential oil that was not approved for culinary use.
The affected oil came in 100 mL, 250 mL and 500 mL bottles and was sold from August 31, 2025 through August 27, 2026 at two Cincinnati locations and through the company’s website.
No illnesses had been reported when the FDA published the recall on August 31, 2026.
And importantly, this recall does not mean ordinary garlic, extra virgin olive oil or properly manufactured food-grade garlic oil is inherently unsafe.
It does reinforce one rule worth remembering:
Just because something comes from an edible plant doesn’t mean every concentrated extract of that plant belongs in your food.
