It was recently discovered that 7 of the largest olive oil producers in the USA, dilute their olive oil with other oils to increase their profitability. One highly regarded product that was promoted as one of the healthiest and as a natural remedy for longevity was in this group of olive oils.
Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.It’s not easy to produce extra virgin olive oil. A producer must use fresh olives in good condition and monitor every step of the process with great care. Extra virgin olive oil doesn’t stay that way: Even in perfect storage conditions, the oil will degrade over time, so it’s important to enjoy it within its two-year shelf life.
Apparently, even 70% of olive oil sold in the U.S. stores is fake, as they have been cut with cheaper, inferior oils like canola and sunflower oil! This is similar to the 2008 practice in Italy. This meant seizure for 85 oil farms that mixed some percentage chlorophyll with sunflower and canola to the olive oil.
The oil was mixed, colored, perfumed and flavored too, and these things made the Australian government investigate their oils. The results were awful. After that, not one brand named extra virgin olive oil got the 2012 certificate of approval. Here are some brands that were found to meet standards.
- McEvoy Ranch Organic
- Corto Olive
- Bariani Olive Oil
- California Olive Ranch
- Cobram Estate
- Olea Estates
- Kirkland Organic
HOW TO TEST OLIVE OIL:
It is possible to test olive oil you have at home. You should put the bottle in the fridge for half an hour, and if it starts to solidify, it means that the oil is pure, as it contains a large amount of monounsaturated fat.
On the other hand, if it does not solidify, it is fake. Yet, just to be sure, look for official governmental seals of approval on the label, like “Australian Extra Virgin Certified” and “California Olive Oil Council Certified Extra Virgin.”