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Thread: More About Extra Virgin Olive Oil

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    Lightbulb More About Extra Virgin Olive Oil

    Something we found out:

    The Great Extra-Virgin Olive Oil Scam in America
    Olive experts estimate that between 50% and 80% of extra virgin olive oil in U.S. grocery markets is not really extra virgin. In fact, much of the olive oil sold to Americans isn't even produced from olives... and is purposely mislabelled.

    Further, the USDA is fully aware of this ongoing fraud, yet has failed for years to notify the public and has done precious little to deter the great olive oil hoax.

    Chris Kimball, founder of America's Test Kitchens, recently commented on his weekly radio show, "EVOO clearly doesn't mean anything since most EVOO in American markets are not extra virgin...." He added that buying olive oil in grocery stores is "a complete crapshoot."

    Here's the deal in a nutshell: the U.S. retail market for olive oil is largely unregulated, thereby allowing European olive growers to freely dump their crummiest-quality crops in the U.S., usually in fancy, high-priced bottles with impressive labels to attract naive buyers.

    In contrast, olive oil sold in most European countries must meet standards set by the International Olive Council, or risk heavy fines and removal from shelves. And worse, shamed olive oils risk being ostracized by informed, offended European consumers.

    Not so in the U.S., where standards are minimal, enforcement is non-existent, and consumers are willing to pay huge prices for what they mistakenly assume is a high-quality product.

    Per Dan Flynn, Director of the UC Davis Olive Center, imported olive oils are often diluted "with other, cheaper-to-produce oils... No one is even checking to see if its made from olives."

    Tom Mueller, author of the 2007 New Yorker article Slippery Business - The Trade in Adulterated Olive Oil, reports that under the guise of olive oil, Italian purveyors were caught "selling Turkish hazelnut oil and Argentinian sunflower oil."

    Wrote the New York Times about Muellers' 2011 book Extra Virginity: The Sublime and Scandalous World of Olive Oil, "The news Mr. Mueller brings about extra virgin olive oil is alarming. The liquid that gets passed off as such in supermarkets and restaurants is often anything but. Shady dealers along the supply chain frequently adulterate olive oil with low-grade vegetable oils and add artificial coloring."
    So what can you do? This is what we started doing before I found the taproom (but I do trust Trader Joe's....not sure that's wise, but I do like their stuff):

    Third, buy California olive oils when feasible, as the state is attempting to understand and control its burgeoning, artisan industry via the California State Senate Agriculture Committee's Subcommittee on Olive Oil Production.

    "California produces, by and large, true extra-virgin olive oil," commented olive oil consultant Alexandra Kicenik Devarenne on a recent America Test Kitchen broadcast. Ms. Devarenne added that the current California industry is not engaged in "the same race to the bottom to produce the cheapest EVOO."

    U.S. olive oil is produced mainly in California, with smaller volumes coming from Arizona and Texas.
    Try and read the full article:

    http://www.fakefoodwatch.com/2012/02...l-scam-in.html


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    FresnoJoe (08-23-2015)

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