Olive Oil: Everything You Need To Know

by Rachel Baker on August 20, 2013

The Huffington Post has a good rundown on the essentials when buying and using olive oil, which should be a staple if you plan to live past 55 or 60. You wouldn’t think you’d have to warn the public about this, but be careful, olive oil salesmen are apparently a skeevy lot.

These days, too, with all of the cases of food fraud surfacing, it’s understandable to be concerned with the provenance of one’s ingredients. It is hurtful to us as consumers not to know whether we are really getting what we pay for. Olive oil, unfortunately, has been one product that has been in the spotlight with respect to food fraud for some time. A widely cited study of supermarket extra-virgin olive oils led by Dan Flynn, executive director of the UC Davis Olive Center, found that 69 percent of the oils tested were flawed and did not meet the criteria for the extra-virgin grade. And the practice of “watering down” olive oils with cheaper vegetable oils is also a major problem. Disturbing, to be sure, but certainly there must be a way to fight back.


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