I stumbled on this today and was wondering what you guys thought of it.
Olive Oil Scam
"The label ...of 'Cold-Pressed Extra Virgin' is not a guarantee of quality. There is nothing in US laws that govern the production and labeling of olive oil that says that olive oil labeled as "Extra Virgin" has to be 100% Extra Virgin. Very surprising, isn't it?
"As a result of these very loose regulations, we have an olive oil market in the US that is full of fraud and deception."
"Many products sold in the United States as "extra-virgin" may be a lesser grade of olive oil and some may be primarily canola or hazelnut oil to which a small amount of olive oil has been added for color and taste. Some olive oil we get here may come from pomace, the olive pulp left after pressing out the oil. Additional oil can be extracted from pomace by treating it with hexane, a chemical solvent - not a good practice. Even when the bottle contains genuine olive oil, it may not be from Italy or Spain as the labels suggest - both countries import huge quantities of cheaper olive oils from Tunisia, Turkey, Morocco or Libya, bottle them and label them "imported from" Italy or Spain. This is deceptive marketing."
Tips for olive oil shopping:
"Look for imported oils certified by the International Olive Oil Council (IOOC) or by olive oil certifying bodies in Italy (DOP), Spain (DO) or Greece (HEPO). Be wary of any imported oils not marked with the logos of these certifying agencies, and do not be fooled by the term "imported from" these countries, which merely means it has passed through the region on its way to market. Instead, look for "made in" or "manufactured in" to confirm the country of origin."
"Look for California olive oils certified by the California Olive Oil Council (COOC). Most of these olive oils come from small producers and are sold locally and via the internet. You can link to individual producers whose oils have been certified via the COOC website (California Olive Oil Council - Home). These olive oils tend to be expensive compared to supermarket brands, but at least you can be sure you're getting what you pay for. Be skeptical of any California olive oil lacking the logo of the COOC on the label."
"Avoid any with a chemical flavor or odor (the oil is no good if the taste reminds you of nail polish, rubber or PLAY-DOH). You should note the flavor of olives. Good oils also taste fruity, peppery, or may remind you of grass. A little bitterness is okay as long as the taste doesn't overwhelm the oil's flavor."
Olive Oil Scam
"The label ...of 'Cold-Pressed Extra Virgin' is not a guarantee of quality. There is nothing in US laws that govern the production and labeling of olive oil that says that olive oil labeled as "Extra Virgin" has to be 100% Extra Virgin. Very surprising, isn't it?
"As a result of these very loose regulations, we have an olive oil market in the US that is full of fraud and deception."
"Many products sold in the United States as "extra-virgin" may be a lesser grade of olive oil and some may be primarily canola or hazelnut oil to which a small amount of olive oil has been added for color and taste. Some olive oil we get here may come from pomace, the olive pulp left after pressing out the oil. Additional oil can be extracted from pomace by treating it with hexane, a chemical solvent - not a good practice. Even when the bottle contains genuine olive oil, it may not be from Italy or Spain as the labels suggest - both countries import huge quantities of cheaper olive oils from Tunisia, Turkey, Morocco or Libya, bottle them and label them "imported from" Italy or Spain. This is deceptive marketing."
Tips for olive oil shopping:
"Look for imported oils certified by the International Olive Oil Council (IOOC) or by olive oil certifying bodies in Italy (DOP), Spain (DO) or Greece (HEPO). Be wary of any imported oils not marked with the logos of these certifying agencies, and do not be fooled by the term "imported from" these countries, which merely means it has passed through the region on its way to market. Instead, look for "made in" or "manufactured in" to confirm the country of origin."
"Look for California olive oils certified by the California Olive Oil Council (COOC). Most of these olive oils come from small producers and are sold locally and via the internet. You can link to individual producers whose oils have been certified via the COOC website (California Olive Oil Council - Home). These olive oils tend to be expensive compared to supermarket brands, but at least you can be sure you're getting what you pay for. Be skeptical of any California olive oil lacking the logo of the COOC on the label."
"Avoid any with a chemical flavor or odor (the oil is no good if the taste reminds you of nail polish, rubber or PLAY-DOH). You should note the flavor of olives. Good oils also taste fruity, peppery, or may remind you of grass. A little bitterness is okay as long as the taste doesn't overwhelm the oil's flavor."
