I've been hearing lately a lot about the olive oil adulteration issues in the market. I had no idea that this was such a prevalent problem in America, but apparently I was wrong.
A few years ago, the University of California did a study testing all different kinds of Olive Oil-- it seems the results didn't look too good. A large percentage of the olive oil that we can buy from grocery stores is "cut" with cheaper oils or completely different oils that are cheaper. But the labeled bottles still say "100% Extra Virgin Olive Oil". I know that they their findings have to have at least some truth in them, because they do chemical tests to base their findings on.
How have I not heard more about this until now?? Do I just have my head in the sand, or is anyone else feeling the same way? It makes me feel a bit outraged that:
1. I am being lied to by my food producers 2. I'm paying more for something thinking that the health benefits are worth the extra money-- and I'm not even getting those benefits! 3. And that I don't even know which brands I should stay away from.
Now, the tests were all done on our retail brands that we buy. What about the bulk olive oil that's purchased by big food manufacturers? They too must care about the bottom line, and the taste of the olive oil is even more easily masked in those products. I wonder how many of those companies are actually buying authentic olive oil.
It seems like there is some information out there, but no one is talking about it...
Except maybe Mitch Lipka in this article: http://www.dailyfinance.com/2010/07/15/most-extra-virgin-olive-oil-bottles-are-actually-cheaper-mix/
Actually, Tom Mueller also just wrote a book being published in December of 2011 called Extra Virginity: The Sublime and Scandalous World of Olive Oil. I can't wait to read it, because I feel like he might shed some truth on the subject.
Now my final question is... how do I go about finding Olive Oil thats actually 100% Authentic?