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Olive Oil Scam

1 - I can do better 2 - Jury's out 3 - Pretty darn good 4 - Splendiferous 5 - Awesometastic (by 13 people)   Your rating: 1 - I can do better 2 - Jury's out 3 - Pretty darn good 4 - Splendiferous 5 - Awesometastic

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Rated G. (Control what you see)

Is Your Olive Oil 100% Olive Oil?

 

Is it true that most of the olive oil sold in the United States isn't really olive oil but something else passed off as "extra-virgin?"

According to Dr. Andrew Weil, it is! 

Here's what he says in his Q&A (Published 04/18/2006)

Unfortunately, it appears to be true. I've been doing some research lately on the untold olive oil story, which is a scandal in need of widespread exposure and corrective measures. I'll be reporting on what I've learned this week in response to questions that I've been asked on the subject.

As you know, I recommend olive oil as the best all-purpose oil, not only for salads but for most cooking needs as well. The monounsaturated fat in olive oil appears to be protective against heart disease, some cancers, and other chronic diseases while saturated fats such as butter and other animal fats and polyunsaturated vegetable oils are associated with increased health risks. (Omega-3 fatty acids from wild salmon and other types of cold water fish also are beneficial to health.)

The highest quality olive oil (the extra-virgin form extracted from fresh olives with gentle pressing) also has a high fraction of antioxidant polyphenols that are very good for you. To qualify as extra-virgin, olive oil must have an acidity of less than one percent. (A few good brands state their acidity on the labels.) In Europe, olive oil must pass rigid taste and chemical tests to be ranked as extra-virgin and must be less than two years old. The age of extra-virgin olive oil is rarely stated on the labels of olive oil sold in the United States.

Most of the olive oil sold in the United States is imported from Italy or Spain. While some Italian and Spanish olive oils are of very high quality, 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.


""of 73 olive oils . Only 4% were pure olive oil" - FDA"

Label Loopholes Olive Oil

Why does the United States allow the import and sale of olive oil products that aren't really olive oil or aren't really extra-virgin, even if they say so?

Dr.Andrew Weil Reports Olive Oil Scam 

Olive Oil Scam
I've been doing some research lately on the untold olive oil story, which is a scandal in need of widespread exposure and corrective measures.
Dr. Weil's Home Page
DrWeil.com is the leading online resource for healthy living based on an integrative medicine philosophy. For the last seven years, DrWeil.com has helped millions of consumers and health professionals stay abreast of news and information in the field though the site, as well as e-mailed Daily Tips a

What to Look For

* 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).
* Look for California olive oils certified by the California Olive Oil Council (COOC). You can link to individual producers whose oils have

Trust the Seal - Your Extra Virgin Guarantee

Certified Olive Oil 

The California Olive Oil Council is the only North American certified quality control program that exceeds strict International standards for True Extra Virgin Olive Oil. A Seal-Certified olive oil offers the highest standard of quality to American consumers.
Seal Winners for 2008
The oils listed here have met all requirements for Seal Certification, including:

* Olives mechancially extracted without chemicals or excessive heat
* Less than .5% free eleic acid
* Positive taste elements and no taste defects, as determined during a blind tasting

Seal Winners 2008 

I found the following Olive Oil products on the COOC Website list.

Storm Olive Ranch Olive Oil 2007 by ChefShop.com

Storm Olive Ranch Olive Oil 2007 by ChefShop.com

This year's olive oil is bold and asserive, and a more...0 points

Jaeger Family Olive Oil - California By ChefShop.com

Jaeger Family Olive Oil - California By ChefShop.com

2006 Gold Medal Winner at LA, Yolo County Fair and more...0 points

LE COLLINE OLIVE OIL (2006) by ChefShop.com

LE COLLINE OLIVE OIL (2006) by ChefShop.com

The 2006 harvest olive oil has a lovely fragrance more...0 points

Olive Hill Farm 100% Lucca Extra Virgin Olive Oil

Olive Hill Farm 100% Lucca Extra Virgin Olive Oil

Olive Hill Farm 100% Lucca Extra Virgin Olive Oil more...0 points

Pasolivo Extra Virgin Olive Oil

Pasolivo Extra Virgin Olive Oil

Willow Creek Ranch is a family owned and operated more...0 points

PASOLIVO OLIVE OIL (2006) by ChefShop.com

PASOLIVO OLIVE OIL (2006) by ChefShop.com

Gold medal winner at the 2007 Yolo County Olive Oi more...0 points

Most Adulterated Agricultural Product 

Is the olive oil you're using really olive oil? According to the New Yorker, chances are good that what's in that bottle is cut with hazelnut, sunflower seed, or canola oil.

In 1997 and 1998, olive oil was the most adulterated agricultural product in the European Union, prompting the E.U.'s anti-fraud office to establish an olive-oil task force. ("Profits were comparable to cocaine trafficking, with none of the risks," one investigator told me.)
The New Yorker
Slippery Business -- The trade in adulterated olive oil.

Listen on NPR 

Olive Oil Fraud Rampant as Demand Skyrockets : NPR
Italian extra-virgin olive oil has become so lucrative that adulterated olive oil has become the biggest source of agricultural fraud problems in the European Union. The FDA doesn't routinely test imported olive oil for adulteration, and some products are difficult to test.

More Evidence 

SENATE RULES COMMITTEE Report
"of 73 olive oils . Only 4% were pure olive oil" - FDA
Boston.com
"Feds Seize Truckload of Fake Olive Oil"
The U.S. Food and Drug Administration tested the chemical composition of the oil and found it was really less expensive soybean oil, prompting Thursday's seizure.
Better Nutrition
buyer beware: olive oil industry fraught with fraud
Zeek.com
The great olive oil scam available in stores now

Dark is Better

Choose oils contained in dark-colored or opaque containers.

How can you be sure that the olive oil you buy really is what it is supposed to be? 

What to look for:

Given the fact that a lot of the imported olive oil sold in the United States really isn't even olive oil or isn't very high quality, finding one that is what it claims to be can take some work. I've heard reports that some national store brands of imported extra-virgin olive oil bought in bulk and sold at bargain prices are actually substandard oils. I haven't been able to verify this, but I would be skeptical of house brands sold at bargain basement prices. Here is some additional information from Dr. Weil that may help:
  • * Be suspicious of low prices. You're not likely to find true extra-virgin olive oil for less than $12 for a 500-ml bottle. The best quality olive oils command very hefty prices. One brand, Manni, a Tuscan olive oil used in the finest restaurants in the U.S. and Europe, sells for about $260 for 30 ounces (that's extreme).
    * 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 (www.cooc.com). 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.
    * Make sure the oils you buy are no more than one year old. If stored properly, olive oil has a shelf life of about two years so the older the oil, the more likely it is to turn rancid. Good oils will be stamped with a packaging date.
    * Don't focus on the color of the oil. Good olive oil can range in color from light yellow to green depending on the variety of olives used. Color is no indication of the quality of the oil.
    * Choose oils contained in dark-colored or opaque containers. Light damages oils. At home, store the oil in a cool, dark place.
    * If you're buying olive oil in a store that is offering tastings, 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.

Add this Olive Oil Information to Your Library 

The Flavors of Olive Oil: A Tasting Guide and Cookbook

Amazon Price: $19.80 (as of 07/25/2008)

Handbook of Olive Oil: Analysis and Properties

Amazon Price: $147.00 (as of 07/25/2008)

The Olive Farm: A Memoir of Life, Love, and Olive Oil in the South of France

Amazon Price: $10.20 (as of 07/25/2008)

The Mediterranean Diet: Wine, Pasta, Olive Oil, and a Long, Healthy Life

Amazon Price: (as of 07/25/2008)

More Information For Your Health 

Dr. Andrew Weil's Books

More Information on Olive Oil 

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As more and more people adopt a healthy lifestyle and diet, they are discovering the refreshingly simple cuisine of the mediteranean. Claudia Roden i... more »

Olives : Cooking with Olives

Olives : Cooking with Olives

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Celebrated in this gorgeous volume is the fruit known since ancient times as a gift from the gods --the olive. At last, the rest of the world can embr... more »

Did You Know About This? 

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Buying Olive Oil 

Olive Oil Factory

This is a factory in Crete that produces olive oil

Runtime: 5:43 | 10330 views | 22 Comments

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KimGiancaterino

I usually buy olive oil from Italy or California, but will pay more attention to the labels from now on. Congratulations on your new Giant Squid status.

Posted July 07, 2008

LaraineRose

Please submit this lens to LOTD. I think it is a winner. 5 stars, fan, favorite and lensrolled.

Posted June 17, 2008

Piksychick

This is important information to have. Great lens.

Posted February 07, 2008

krisManuel

Hey there Patin, thanks for sharing. never knew that. 5-stars!

Posted November 22, 2007

cre8ivegrl

Very interesting. I had to run to my cupboard to check it out. Guess a trip to the store is in order.

Great lens!!

Posted October 05, 2006

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