Fun fact: US has so weak food counterfeit laws and enforcement it has become the dumping ground for low quality oil or even mixed, making it an allergy hazard. If you haven’t gone out of your way to ensure you are getting the real deal, and paid a premium for it, you probably have never tasted genuine extra virgin olive oil.
https://www.mashed.com/281801/the-real-reason-your-olive-oil-is-probably-fake/
In July 2010 the UC Davis Olive Center issued a report showing that 69 percent of imported olive oils labeled as “extra virgin” failed the IOC sensory standard — in other words, these oils were defective and failed to meet the international standard for extra virgin olive oil. In the months since the release of the study, similar quality problems have been found in Andalusia, the world’s most productive olive oil region, by Spanish authorities.
While tests carried out on olive oil between 2008 and 2010 revealed that many store-vended oils did not meet the criteria set by regulatory agencies for the “extra virgin” label, the testing did not determine that the oils were “fake” in the sense of not being made from olives. The tested samples did not always meet the stringent extra-virgin standards for taste, aroma, and color, and the flavor profiles of some olive oils were likely overstated, but the samples were not oils produced from another source masquerading as olive oil, nor did the study raise concerns about purity, adulteration, safety, or substitution of various brands of olive oils.
UPDATE: 19 February 2017 – The status of this page was changed to “MIXTURE” and the “What’s True” and “What’s False” descriptions were reworded to better distinguish between “olive oil that does not meet the standards for extra virgin labeling” and “‘fake’ olive oil.”
sounds lightly fucked to me, unless there was some updated sources on genuine “extra virgin olive oil” being sold as genuine extra virgin olive oil, or if the IOC isn’t a trusted standard for these designations. I ended up becoming a simp for California Olive Ranch - specifically their non-mixed, non-international lines that are traced back to only farms in CA, when I was reading into this years back. It took some time to get used to the slightly tingling burn in the throat of pure EVOO, which I never got from regular store brands prior, and is supposedly evidence of purity
Fun fact: US has so weak food counterfeit laws and enforcement it has become the dumping ground for low quality oil or even mixed, making it an allergy hazard. If you haven’t gone out of your way to ensure you are getting the real deal, and paid a premium for it, you probably have never tasted genuine extra virgin olive oil. https://www.mashed.com/281801/the-real-reason-your-olive-oil-is-probably-fake/
yeah, most olive oils in the US have been lightly fucked
I don’t think “lightly” cuts it here
This has been largely debunked.
https://www.snopes.com/fact-check/olive-foil/
sounds lightly fucked to me, unless there was some updated sources on genuine “extra virgin olive oil” being sold as genuine extra virgin olive oil, or if the IOC isn’t a trusted standard for these designations. I ended up becoming a simp for California Olive Ranch - specifically their non-mixed, non-international lines that are traced back to only farms in CA, when I was reading into this years back. It took some time to get used to the slightly tingling burn in the throat of pure EVOO, which I never got from regular store brands prior, and is supposedly evidence of purity
a quick search brought up https://foodhow.com/why-does-olive-oil-burn-my-throat/ , and includes the science and sources behind why it’s supposed to burn