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Your Extra-Virgin Olive Oil Is Fake | Food Renegade Your Extra-Virgin Olive Oil Is Fake | Food Renegade HOME ABOUT RECIPES THE BASICS BOOKS & CLASSES RESOURCES ADVERTISE CONTACT Your Extra-Virgin Olive Oil Is Fake Written by KristenM Are You A Rebel? Did you know that the Mob makes money hand over fist by selling you fake olive oil? Olive oil is a $1.5 billion industry in the United States alone. According to Tom Mueller, an intrepid journalist who wrote a scandalously revealing book on the subject, 70% of the extra virgin olive oil sold is adulterated — cut with cheaper oils. Apparently, the mob’s been at it so long, that even most so-called “experts” can’t tell a real olive oil from a fake olive oil based on taste alone. If you were a producer of one of these fake oils, 2008 was a bad year for you. That’s the year that more than 400 Italian police officers conducted a lengthy investigation dubbed “Operation Golden Oil” which led to the arrest of 23 people and the confiscation of 85 farms. It was quickly followed up by another investigation in which more than 40 additional people were arrested for for adding chlorophyll to sunflower and soybean oil and selling it as extra virgin olive oil, both in Italy and abroad. Do You Want Freebies? The prevalence of these and other similar raids actually prompted the Australian government’s standards agency to allow olive oil brands to voluntarily submit their oils for lab tests. These authentication tests allow oils to be certified pure “extra-virgin olive oil.” Thus far in 2012, every imported brand of extra-virgin olive oil has failed the test to gain certification! Last year, researchers at UC Davis tested 124 different samples from eight major brands of extra-virgin http://www.foodrenegade.com/your-extravirgin-olive-oil-fake/[21/01/13 2:01:56 PM] Your Extra-Virgin Olive Oil Is Fake | Food Renegade olive oil. More than seventy percent of the imported oils failed. After reading these news stories last year, I was utterly intrigued when Tom Mueller’s tell all book finally came out. It took me months to get around to reading it, but when I did I couldn’t put the page-turner down. And the evidence? The evidence is damning. In Extra Virginity: The Sublime and Scandalous World of Olive Oil, Mr. Mueller exposes the inner workings of the olive oil industry, which has fallen prey to hi-tech, industry-wide fraud. Authentic extra-virgin olive oil, he says, takes a lot of time, expense, and Most Popular Posts labor to make. On the flip side, it’s quick, cheap, and easy to doctor it. Agave Nectar: Good Or Bad The most common form of adulteration comes from mixing extra virgin Dangers of Soy Your Extra-Virgin Olive Oil Is Fake olive oil with cheaper, lower-grade oils. Sometimes, it’s an oil from an altogether different source — like How To Choose A Good Coconut Oil canola oil or colza oil. Other times, they blend extra virgin olive oil with a poorer quality olive oil. The The Secret Ingredient In Your Orange Juice blended oil is then chemically deodorized, colored, and possibly even flavored and sold as “extra-virgin” oil Gelatin: A Healthy Protein Powder to a producer. In other words, if you find a major brand name olive oil is fake, it probably isn’t the brand’s fault. Rather, it’s their supplier’s. Most Popular Recipes Mueller’s book is deeply engaging, reading like a typical suspense novel or crime drama rather than a news Creamy Queso WITHOUT Velveeta story. His engrossing way with words sucks you in from page one and doesn’t let you go until you reach the Clam Chowder With Bacon & Green Chiles back cover. Grain-Free Pancakes If you want the full, gripping, true story behind the olive oil racketeering, I highly recommend you buy and Grain-Free Pumpkin Cake Bars Grain-Free Cheesecake Swirl Brownies read Extra Virginity: The Sublime and Scandalous World of Olive Oil. How can you tell if your oil’s fake? Most Popular Tutorials Unfortunately, you can’t simply go by taste alone. Journalist Alex Renton shares this story: How To Brew Flavored Kombucha How To Grow A Kombucha SCOBY I conducted a blind tasting of extra virgin olive oils a few years ago for a national newspaper that wanted How To Make Butter “the truth on expensive olive oil”. How To Make Buttermilk How To Make Healthy Milk Substitutes We had a dozen oils, and a panel consisting of an importer, an Italian deli owner and a couple of eminent foodies: the results were so embarrassing and confusing the piece was never published. The importer went into a fugue after he was informed that he’d pronounced his own premium product “disgusting”; the deli Products & Services I owner chose a bottle of highly dubious “Italian extra virgin” as his favourite (it had cost £1.99 at the discount Endorse store TK Maxx); and both the foodies gave a thumbs-up to Unilever’s much-derided Bertolli brand. (Bertolli’s scurrilous reputation among olive oil brands came from their intimate involvement with selling fraudulent olive oils.) So, if you can’t go by taste alone, how can you tell? First, extra-virgin olive oil ought to be comprised of mostly monounsaturated fat that grows more solid when cold. If you put a real extra-virgin olive oil in the refrigerator, it ought to become thick and cloudy as it cools completely (some oils made from high-wax olive varieties will even solidify). It should be noted, however, that this is not a fail-proof test. That’s because adulterated oils may also become thick and cloudy in the refrigerator. After all, some adulterated extra-virgin olive oils are cut with low-grade, refined olive oil. Those would still clump up. Other adulterated extra-virgin olive oils are cut with just enough of the cheaper oils that they’ll still be mostly olive oil, so they’ll have some clumping, too. If, however, the oil you put in the fridge fails to thicken at all (still appearing as clear and runny as it did at room temperature), then you know something certain: that it’s fake! Browse By Category Second, extra-virgin olive oil ought to be flammable enough to keep an oil lamp burning. Again, this isn’t a fail-proof test, and for the same reasons. But, it is certain that if your so-called “extra virgin olive oil” http://www.foodrenegade.com/your-extravirgin-olive-oil-fake/[21/01/13 2:01:56 PM] Your Extra-Virgin Olive Oil Is Fake | Food Renegade doesn’t keep a wick burning, it isn’t extra-virgin at all, but instead contains refined oils. Browse By Month Since no completely fail-proof test exists, here’s what I do to know I’m getting a good oil: I know my farmer. He’s not a mobster; he’s a friend. And his farm has been growing and producing high-quality, fully authentic olive oils for more than a hundred years. Products & Services I Artisan and locally-produced olive oils (the variety you can find from domestic small family farms) have Endorse always passed every single test of authenticity. So, buy locally. Buy from a farmer you can get to know and trust, and you’ll be set. If you don’t have any local olive growers near you, then I personally vouch for the online olive oil suppliers found here. You can buy their olive oils online and trust that you’re getting an authentic extra-virgin olive oil. (where to find real olive oil) Sources Researchers at UC Davis find problems again with purity of imported olive oil Deborah Bogle and Tom Mueller “Losing our Virginity” The Advertiser May 12, 2012 Pg 11-14. Extra Virginity: The Sublime and Scandalous World of Olive Oil (photo by LexnGer) I'm Reading 281 Like 6.4k Liked what you read? You may find these posts interesting: 1. Decoding Labels: Spectrum Organic Olive Oil Mayonnaise 2. GIVEAWAY: Chaffin Family Orchards Olive Oil $59 Value 3. How To Choose A Good Coconut Oil 4. Winner of Pure Mission Olive Oil PLUS COUPON 5. Healthy Fats: Is There Such A Thing? 179 Comments - Leave a comment! Because it's a hard-hitting example of investigative journalism at its finest, winning award after award. « Previous Post Next Post » Enter Your E-mail Address: http://www.foodrenegade.com/your-extravirgin-olive-oil-fake/[21/01/13 2:01:56 PM] Your Extra-Virgin Olive Oil Is Fake | Food Renegade 179 Responses to Your Extra-Virgin Olive Oil Is Fake Stephanie Renee Peña via Facebook July 1, 2012 | 2:13 pm Been hearing rumors about this over the last year. Reply Kate Tietje via Facebook July 1, 2012 | 2:15 pm I’ve saving up my money to buy the good stuff now…it’s not cheap. Reply John W. Johnson via Facebook July 1, 2012 | 2:17 pm When I heard about this a couple of weeks ago, I was wondering if you were going to mention anything about it. I had no idea until I read about it – I was quite shocked. Reply Ann Martin via Facebook July 1, 2012 | 2:17 pm I live right next to an organic olive orchard and mill. Sensational olive oil! Reply Sage July 10, 2012 | 1:07 pm What is the name of your farmer? Does he sell online? Reply Eliza July 11, 2012 | 8:08 pm where is this farm located? Do they have a site or a way to order from them? Reply Caralien Speth via Facebook July 1, 2012 | 2:17 pm http://www.foodrenegade.com/your-extravirgin-olive-oil-fake/[21/01/13 2:01:56 PM] Your Extra-Virgin Olive Oil Is Fake | Food Renegade That has been the case with Italian olive oils for awhile (a decade or more, with seemingly annual studies by UC Davis).
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