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What Do You Think Of This Olive Oil Issue?

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From the lens Olive Oil Scam.

  • kay May 5, 2012 @ 7:24 pm | delete
    very appreciated! thank you
  • veryirie Mar 13, 2012 @ 8:44 pm | delete
    I appreciate all the research done on this page. We use a LOT of olive oil in our cooking. I just checked our bottle in the kitchen. Its marked with a NAOOA seal (North American Olive Oil Association) . It says "has been tested and meets the International Olive Oil Council's stringent standard for quality recognized worldwide." This is great information!
  • CruiseReady Feb 28, 2012 @ 11:09 am | delete
    Glad to know about this.
  • OhMe Feb 28, 2012 @ 8:17 am | delete
    Thank you for all this helpful information regarding Olive Oil.
  • Theodore Pong, Feb 5, 2012 @ 7:57 pm | delete
    That COOC seal is worthless. My wife and I bought a bottle of California Ranch extra virgin olive oil from Wal Mart, which had that COOC seal. When we got home we put the bottle in the refrigerator over night. It did not solidify at all the way true extra virgin olive oil will. It remained totally clear liquid.
  • flinnie Feb 4, 2012 @ 3:26 pm | delete
    Hi it a shame that our government allows this to happen.Thanks for all the info.
  • tafino Nov 9, 2011 @ 3:30 pm | delete
    I really can not belive what I have read. Im olive oil maker and export to countries like China and middle east, not USA. But for my experiences in export its unbelible due the strict customs spanish laws we can export a olive oil that is not EXTRA VIRGIN if we say is EXTRA VIRGIN, as we have to make sanitary inspections before the cargo will be shipped. And I know in the countries where we are exporting, also the customs are so strict and also ask all documents and they make also inspections.......other thing is that the olive oil is imported like pomace oil and then change the labe in the destination country....
  • CarrieReikiMo Sep 13, 2011 @ 2:28 pm | delete
    I really like your lens! It's amazing what the government allows to pass as "quality"! Side note: I use olive oil as my face wash and moisturizer! Love it!
  • JennySui Aug 3, 2011 @ 3:54 am | delete
    Thanks for sharing such wonderful info with us.
  • mnewhall Jul 13, 2011 @ 7:03 pm | delete
    Thank you for sharing this interesting lens. i had no idea.
  • thesuccess Dec 4, 2010 @ 10:12 am | delete
    The quality of food: I really think it's a question of our survival.
  • PrestonSchumacher Sep 23, 2010 @ 10:23 pm | delete
    Man! I have been juped. I have bought so much olive oil in my day. Thank you for enlightening again to something I would have otherwise never probably discovered.
  • Chives May 15, 2010 @ 2:58 pm | delete
    I have a soy allergy, confirmed by a blind food challenge. My soy allergy includes reactions to soy by products (e.g., lecithin) AND soybean oil (confirmed through 3 challenges with soybean oil).

    When I first got sick, I went on an elimination diet and identified a small number of "safe" foods. Once my soy allergy was diagnosed, I added foods back into my diet one at a time, by food type and by brand. I am scrupulous about my diet. I don't consume anything that is processed. We make almost everything from scratch, including all breads and baked goods, and we grind our own spices. I check labels carefully each and every time I buy a product, no matter how many times I have purchased a product in the past.

    About 6 weeks ago, I started getting sick,and it was perplexing because the only change I made in my diet was that I changed brands of olive oil. We had started to use Kirkland olive oil (sold by Costco). We only cook with olive oil, and I eat a lot of salad, so I was consuming quite a bit of olive oil. At first, I didn't think it was the oil, but I noticed that the symptoms worsened when I consumed foods that were made with olive oil.

    As you know, olives are a fruit, and the oil from olives reacts differently than "true oils" like those from nuts or seeds. Therefore, 100% olive oil should coagulate when refrigerated. We tested the Kirkland oil by placing a small amount (approximately 3 tbl) of it in the refrigerator. It did not coagulate in 24 hours. After 36 hours, there was a minute amount of coagulation on the top of the oil sample. We also purchased olive oil that had been certified by DOP (http://www.all-about-olive-oil.com/italian-olive-oil-benefits-dop-certification). The same amount of certified oil did coagulate completely within 24 hours and remained completely coagulated at 36 hours.

    Eventually, my symptoms improved when I stopped consuming the olive oil. However, I was extremely ill for about 10 days, and I missed about a week of work. My experience is that once I consume soy products, I am sick for some time after I have stopped consuming the soy. My allergist ended up putting me on steroids because my symptoms were so bad.

    If nothing else, Costco company (the sellers of Kirkland olive oil) are deceiving the public. I communicated with Costco customer relations, and here is the answer I received:

    "We appreciate you taking the time to email Costco Wholesale.
    I would definitely forward your email to our buyers for further review if they have any soybean oil added to them. Our olive oil is bottled in Italy from olives harvested in the Mediterranean region. Per our knowledge no other oil is added to any of the two Kirkland Signature Olive Oil that we offer.

    Here are some more information on our olive oils:

    Extra Virgin Olive Oil is the oil obtained exclusively from the fruit of the olive tree solely by mechanical means and which have not undergone any treatment other than filtration. It has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a minimum organoleptic rating of 6.5 out of 10. It is the oil of the highest quality, and boasts a perfect, fruity taste.

    Pure Olive Oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in this standard. Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure.

    The difference between the two types of oil affects mostly taste, not nutritional content. Extra Virgin has more anti-oxidants and vitamins, but that is not reflected in their classification.

    Thank you,

    Melisa
    Costco Wholesale Corporation"

    Thank you for your time and attention to this matter.
  • bj Aug 30, 2010 @ 11:30 am | delete
    Did you hear about the class action lawsuit against producers of extra virgin olive oil? I came across this when I was doing some research.
  • AppalachianCountry Jul 29, 2009 @ 8:05 am | delete
    Fantastic lens. We just bought some cold press last week. Next time we'll look closer.
    Thank-you for the tips. 5 stars*****
  • spirituality Apr 16, 2009 @ 6:46 am | delete
    Great lens - you've been blessed by a squidoo angel :)
  • John Sills Feb 15, 2009 @ 8:21 pm | delete
    Good information. Thanks!
  • Beautiful_GreenBeans Jan 29, 2009 @ 3:03 pm | delete
    I read an article a while back about the use of hexane to coax olive oil and vowed only to buy cold pressed. Now I see it is even more complex. Thanks for the eye-opener!
  • tandemonimom Jan 21, 2009 @ 1:48 pm | delete
    This, I did not know! Please add this wonderful resource lens to my new group Real Food, Real Living. 5*
  • VickyEllis Jan 15, 2009 @ 1:08 am | delete
    Good len. Simple and to the point.
  • Petee Jan 11, 2009 @ 12:28 am | delete
    Great info all I can say is owwweee!
  • LindaJM Dec 17, 2008 @ 11:56 am | delete
    Great information. I use a lot of natural oils... and will be conscious of olive oil scammers in the future. I really appreciate this lens!
  • LarryBass Nov 11, 2008 @ 7:36 am | delete
    Wow, now this is an eye opener! More looking the other way again when our health comes into play, eh? Damn government. They've got their nose everywhere, except where it's supposed to be of course.

    Thanx for the info.Five starts for sure.

    LarryB

    Eating Healthy
  • Susan52 Nov 9, 2008 @ 7:41 am | delete
    Hmm. I didn't know. Thanks for the heads up!
  • mdvaldosta Nov 5, 2008 @ 1:14 pm | delete
    Wow, I had no idea...
  • Oct 11, 2008 @ 10:36 am | delete
    Yikes! Very interesting indeed. Glad i get my oil from my own olives. Olive oil benefits are enormous so it should certainly be unadulterated.
  • KimGiancaterino Jul 7, 2008 @ 2:45 am | delete
    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.
  • LaraineRose Jun 17, 2008 @ 2:28 am | delete
    Please submit this lens to LOTD. I think it is a winner. 5 stars, fan, favorite and lensrolled.
  • Piksychick Feb 7, 2008 @ 4:42 pm | delete
    This is important information to have. Great lens.
  • krisManuel Nov 22, 2007 @ 2:08 am | delete
    Hey there Patin, thanks for sharing. never knew that. 5-stars!
  • cre8ivegrl Oct 5, 2006 @ 12:32 pm | delete
    Very interesting. I had to run to my cupboard to check it out. Guess a trip to the store is in order.

    Great lens!!

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TeaLady

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