Fake Olive oil

Hello everyone, Well I have been super busy, really long story, the shortest version is, I moved into a new place. Been busy trying to move and finally have a sweet new place, 1700 square feet everything included for about a grand a month. Now that I have a new place and a big kitchen I plan to do more posts and better cooking as far as All from scratch and as little pre-made food as possible. Things will pick up more after the new year, I have my best friend visiting and he is in the military so we are hanging out before he has to head back on JAN 1st to California.

But for now here is an interesting article I found and I love olive oil, so I will be better prepared when I look for Olive oil.

Don't Be Tricked By Fake Olive Oil

Extra-virgin olive oil. It should mean pure, unadulterated, and good-for-you, right? According to Extra Virginity: The Sublime and Scandalous World of Olive Oil, a new book by Tom Mueller, that bottle of "extra-virgin" olive oil in your pantry may actually be fraudulent.
As olive oil is a premium product, some producers want to undercut the market by putting low-priced, bad quality oils on the shelves. "Fifty percent of the olive oil sold in the United States is, in some ways, adulterated," Mueller told NPR's Fresh Air. That means consumers who purchase these imposters are missing out on the health benefits that authentic oil offers.
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So how do you tell the difference between the real thing and the fake one? Any oil can have that mark "Made in Italy", but you need to be diligent about reading all that tiny print. It's true, olive oil is lower in saturated fat than most oils out there. But a bottle that touts being "low-fat" is likely also low-grade. Mixed blends are also a clear indication that it is not 100 percent pure oil from olives. Anything that says "extra light" is one to avoid.
What does "extra-virgin" mean anyway? Extra-virgin is a term that olive oil producers use to relay that the olives have been pressed only one time during the process and that the oil has not been altered by chemical solvents or refined in any way. So it's not possible for an olive oil to be "extra-light" or "blended" and also be "extra-virgin."


What about taste? Understanding oil is similar to understanding wine. On the nose, as they say, natural oil has a grassy aroma, and on the finish, has a spicy bite on your tongue. Professional olive oil tasters often pour a little of the oil in to their hands and then vigorously rub them together to bring out the aroma. Then they cup their hands around their nose to detect the sweet smell. After, they slurp it, wash it around the back of their mouths, and spit it out, just like wine. Of course, it's not possible to do this in the supermarket aisles.
And while your examining that bottle take note: A good olive oil doesn't have to come from Italy to be wonderful. Spain, Greece, and France have all been producing olive oil since the beginning of time. Remember, it's the key ingredient in the Mediterranean diet and those countries all hug that same sea.
Time to grab a bottle of olive oil and get to the kitchen!
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