Your Extra-Virgin Olive Oil Is Fake | Food Renegade

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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

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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”

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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)

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179 Comments - Leave a comment! Because it's a hard-hitting example of investigative journalism at its finest, winning award after award.

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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.

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.

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.

Ann Martin via Facebook July 1, 2012 | 2:17 pm

I live right next to an organic olive orchard and mill. Sensational olive oil!

Sage July 10, 2012 | 1:07 pm

What is the name of your farmer? Does he sell online?

Eliza July 11, 2012 | 8:08 pm

where is this farm located? Do they have a site or a way to order from them?

Caralien Speth via Facebook July 1, 2012 | 2:17 pm

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That has been the case with Italian olive oils for awhile (a decade or more, with seemingly annual studies by UC Davis). Try Californian or Greek olive oils instead–they’re tastier.

KristenM July 1, 2012 | 10:54 pm

Unfortunately, according to Mueller’s book, COUNTRY OF ORIGIN doesn’t matter. The scandal isn’t just limited to Italy. There’ve been arrests in Spain, Greece, the entire Mediterranean, really.There are small-scale producers in Italy doing things right, just like there are producers here in the U.S. doing things right.

Gayle Trepanier via Facebook July 1, 2012 | 2:17 pm

Ew.

Stephanie Renee Peña via Facebook July 1, 2012 | 2:18 pm

And Great post, btw!

April Miles Thornton via Facebook July 1, 2012 | 2:20 pm

What if it’s certified organic? Can it still be fake olive oil? I’ve been buying Mario organic olive oil for years…

Melissa July 3, 2012 | 2:31 pm

I’m interested in knowing the answer to this question also.

Celia Ozereko via Facebook July 1, 2012 | 2:20 pm

I’m concerned that the study was done by a CA olive oil producer. I get that this is a big problem, but I do think there are good producers out there–even imported ones. Right now I like a Chilean olive oil that seems pretty well-reputed and certified by several organizations. I read somewhere– possibly Mueller’s site?–about some precautions you can take when looking for good brands. May not be perfect, but right now I don’t live near olive orchards so I do what I can.

Wendy Colpetzer McCullough via Facebook July 1, 2012 | 2:20 pm

I rarely use olive oil these days. My fat of choice is animal variety. Good info to know, though. Thanks for the great post.

Stephanie Bogan via Facebook July 1, 2012 | 2:22 pm

Crap first Honey, now oil ,,, I had no idea

Carol Harris November 28, 2012 | 10:51 am

I know right?… I use butter, and will be making my own shortly out of raw, grass fed, organic, local cows milk and goats milk. I buy local honey that is straight from the honey comb. it is so

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hard to find REAL Organic anything. Population control, that is what it is!

Stephanie Renee Peña via Facebook July 1, 2012 | 2:24 pm

I can say that this company makes real olive oil! I used to live near them as of last year. You can visit their olive farm and see where they make the oil..all in the same place. No importing, or fakes. http://queencreekolivemill.com/

Holly Delahaye via Facebook July 1, 2012 | 2:25 pm

I have heard this too. We use the Kirkland brand of Organic EVOO. I am going to have to research this more.

tmc July 1, 2012 | 2:25 pm

Wow. This is enlightening. I’m so glad there’s a California olive oil producer at my local farmers market. I’m definitely going to get to know them now.

Julie Drassinower via Facebook July 1, 2012 | 2:26 pm

http://www.newyorker.com/reporting/2007/08/13/070813fa_fact_mueller

Karen Joy July 2, 2012 | 4:36 pm

Wow. Just read that six page article.

I had heard of this before, but didn’t realize the problem was so pervasive.

How depressing.

Food Renegade via Facebook July 1, 2012 | 2:26 pm

April Miles Thornton — I wouldn’t trust that certification alone on an imported oil. If it’s a domestic brand from a reputable small family farm, and it’s sold in niche outlets like Williams- Sonoma or the like, chances are decent that it’s the real deal.

Food Renegade via Facebook July 1, 2012 | 2:28 pm

Celia Ozereko — Well, that’s just one study. There have been others done by countries around the world. I agree that there are good quality producers of imported oils, but they’re usually sourced from individual farms or co-ops — not a major brand.

Christopher Dutton via Facebook July 1, 2012 | 2:28 pm

I am putting my faith in COSTCO’s Italian Olive Oil

Kristicarmen

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July 3, 2012 | 9:17 am

Can’t tell if this is sarcasm or not, but I would put Costco and any other price conscious brand down as almost certainly fake. I figure real olive oil is going to cost real money. Consumers desire for unreasonably cheap goods is a huge part of the problem as well. Producers in any market have to be paid fairly to produce superior goods. We can’t seem to have it both ways. I have noticed the price of EEVO go steadily down over the years…. For that reaon this story doesn’t surprise me, but it really saddens me. We have to support the producers who do the right thing by buying their higher priced, but superior (real, in this case!) product.

Ronda July 10, 2012 | 11:54 am

Actually, I’d put more faith in Costco than in anything on a standard grocery store shelf. To be clear, I do *not* buy food at Costco (nor chain grocery stores either), but I know a little bit about how they do business. Costco does not want to be associated with any off brands and they actually have higher quality control standards than grocery chains. You do not pull a fast one on Costco (or Walmart) and expect to stay in business.

For example, there was survey done of dog foods claiming to have some level of glucosamine and chondroitin (suggested to benefit joints). Most every brand, from fancy & expensive to cheap Alpo types had either none or just trace amounts of the supplements (there’s no regulation over this sort of thing in dog food). Costco brand was actually one of only a two or three that had the amount considered to be effective.

That’s not to say I think Costco sells quality, but I wouldn’t dismiss them just because it’s Costco. And yes, people need to understand that you have to pay for quality. And that great olive oil is something you use sparingly as a condiment, not something for frying everything you eat in.

Steve January 7, 2013 | 3:39 pm

I agree that bigger chains like Costco and Walmart have enormous power in the market and it is not that easy to cheat them and get away with that. They have resources to catch dishonest suppliers. Smaller chains do not have those resources available to them and have to go by their supplier’s words, so to speak.

Cory July 10, 2012 | 2:27 pm

When I read through the report last year, I got the impression Kirkland Organic EVOO was, surprisingly, one of the decent ones.

Jenn August 22, 2012 | 5:44 pm

I’m with Ronda on Costco being very conscious of their product quality, however I don’t believe this is totally true in food cases. Their honey IS one of the ones that has had most of the pollen removed. And they don’t care about that. They also have shelves FULL of GMO foods & highly processed & junk foods, so I don’t put anything food wise past them or any other grocery store. Sorry… I’m still suspicious, and as much as I love Costco & shop there weekly, I’ll continue doing my research on what foods they & others sell. This is SO frustrating. What we need is someone to give us a list of what brands ARE real olive oil.

Rita July 1, 2012 | 2:29 pm

What about olive oils labeled as “USDA Organic”? Do they go through stricter regulations or is that olive oil just as likely to be adulterated?

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KristenM July 1, 2012 | 2:38 pm

I wouldn’t trust in the certification alone. If it was certified organic AND from a domestic producer AND from a small, family farm, then I’d think it’s a good bet even if I didn’t personally know the farmer.

Jamison Pollitt via Facebook July 1, 2012 | 2:30 pm

if it’s not about $20 an ounce, it probably doesn’t have any olive oil in it

Peg Danek via Facebook July 1, 2012 | 2:33 pm

I heard about this last year on Americs’s Test Kitchen. I’ve switched over to pastured butter and palm oil for cooking. I still need a good olive oil for salad dressings. Right now I’m using Newman’s Own organic. It tastes pretty good but I haven’t investigated its background yet. Being in New England there aren’t any local producers.

Sara M. Beauchane Stack via Facebook July 1, 2012 | 2:33 pm

Honestly. I’m not surprised.

Food Renegade via Facebook July 1, 2012 | 2:34 pm

Christopher Dutton & Holly Delahaye — Tom Mueller, the author of the book, says that to his knowledge Costco is the best large retailer at sourcing quality oils. He specifically mentioned that their Kirkland Signature brand is a reputable, good oil.

Karen Joy July 2, 2012 | 4:41 pm

That is kind of surprising.

I wish the Kirkland olive oil was sold in glass bottles, not plastic. That’s one reason I haven’t purchased it before.

I love Trader Joe’s Spanish EVOO. It has fabulous taste and is reasonably priced. It’s been my fave for 3+ years. I’d be pretty heartbroken if it was fake.

Cynthia Calisch July 10, 2012 | 12:29 pm

I wrote to Trader Joe’s about their olive oil and this was their reply which satisfies me:

Hello Cynthia,

Thank you for contacting us, and we do truly appreciate your interest in our Trader Joe’s olive oil products. We want to assure you that at Trader Joe’s we work very closely with our suppliers to assure that we are receiving only the highest quality products, and that our suppliers are meeting 100 percent of their claims (as stated on the product labeling).

Every bottle of Extra Virgin Olive Oil at Trader Joe’s is from the first crush first press of the current crop. Our Olive Oil Buyer personally selects every olive oil blend on our shelves. She travels to Italy, Spain, Greece and Australia’s olive groves during the harvest season, meeting suppliers and taking part in the process of putting together each of our high quality olive oils. This is an integral part of how we buy our olive oil. By being involved at this level we can ensure the quality of our Olive Oils.

In addition, we subject our olive oils to testing by an independent lab to ensure that their level of acidity equals that of Extra Virgin Olive Oil as Determined by the International Olive Oil Council Standards.

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Plus, We also do our own testing on a quarterly basis.

At Trader Joe’s we require FDA regulated GMP (Good Manufacturing Practices) and HACCP (Hazard Analysis and Critical Control Point) program of our vendors. HACCP is a systematic approach to identifying, evaluating and controlling food safety hazards. In addition, our Quality Assurance Team audits our vendors on random and scheduled visits to monitor their facilities and practices on an ongoing basis.

We believe that quality along with price is essential to the value of our products and we got to extreme measures to make sure we are bringing you the best of both.

We hope this information adequately addresses your concerns, and we do appreciate you allowing us the opportunity to address this matter with you directly. We also thank you for shopping with us at Trader Joe’s.

Sincerely,

Hazel Trader Joe’s Customer Relations

KristenM July 10, 2012 | 1:32 pm

Hmmm. Having read Mueller’s book, I find absolutely NOTHING in that statement to be reassuring. Instead, it waves a lot of red flags. I’m not saying their olive oil is fake, but I do know that I’d still prefer to source oil from an individual farm or co-op rather than Trader Joe’s given what they just wrote.

Cary Kelly July 10, 2012 | 12:39 pm

Kirkland brand can be good, but unfortunately, it often sits on shelves too long and becomes rancid. I test commercially sold olive oils a lot and have found hardly any that are not rancid or adulterated. The shame of this is that great flavor is lost, but so are the wonderful and amazing health benefits of evoo. Short of going to the cost of having your olive oil lab tested (not practical), be sure to buy from a purveyor who knows the producers they buy from, is very knowledgeable about olive oil and turns over their product quickly. Beware of some of the stores that only sell bulk olive oil unless they can tell you who the producer is, when the olives were harvested and, at least, what the acidity level is.

Rebecca Salter via Facebook July 1, 2012 | 2:36 pm

Good, Kirkland is what I buy! Phew!

Marcin July 1, 2012 | 11:22 pm

Same here!

Elaine Dudzinski via Facebook July 1, 2012 | 2:37 pm

I buy my olive oil at Queen Creek Olive mill here:

Peg Danek via Facebook July 1, 2012 | 2:37 pm

No kidding! I would never have thought Cosco would have good EVOO.

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Elaine Dudzinski via Facebook July 1, 2012 | 2:38 pm

http://queencreekolivemill.com/

Susan Conway Thomas via Facebook July 1, 2012 | 2:41 pm

We use mostly coconut oil, grassfed butter and lard with EVOO occasionally

Louise M Dutton via Facebook July 1, 2012 | 2:41 pm

We have it on good authority that Costco’s Kirkland brand of EVOO is probably the only REAL olive oil made with Tuscan olives available in the US (that we know of). All the others are crap so this is all we use.

Oliverde via Facebook July 1, 2012 | 2:43 pm

Freshness & chemical integrity are the 2 most important factors to know about when buying an extra virgin olive oil. EVOO does not get better with age, so only buy the freshest available and in a quantity that you will use quickly.

Food Renegade via Facebook July 1, 2012 | 2:44 pm

Peg Danek — They’re actually a really good store as far as sourcing organics and other foodie goodies. As much as I would love to have a Trader Joe’s near me, their olive oil almost always fails the refrigerator test from what I hear.

Brenda @ The Well Fed Homestead July 1, 2012 | 10:51 pm

Oh bummer, I buy Trader Joes’ organic olive oil! I am totally going to test it now! I do not want to be eating adulterated olive oil! Yuck! Thanks for sharing, Kristen!

Tabitha Goebel via Facebook July 1, 2012 | 2:44 pm

Wow…

Kira July 1, 2012 | 2:46 pm

I live by http://www.queencreekolivemill.com and my future son in law works there it is pure pricey but worth it.

KristenM July 1, 2012 | 2:50 pm

I get mine from one of my sponsors, Chaffin Family Orchards. They’re not pricey at all (super affordable, really, when you consider that you’re buying by the gallon instead of a little bottle).

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Karen Tintle Cook via Facebook July 1, 2012 | 2:46 pm

good to know, Louise! Sheesh, isn’t any food what it says it is anymore?

Celia Ozereko via Facebook July 1, 2012 | 2:47 pm

Oh, undoubtedly (re: your comment to me). I just saw that one study and thought “hmmmm”. I actually avoid most Italian oils now because of the problems, and have a hard time trusting any large suppliers. I really enjoyed Mueller’s book! The food industry is pretty screwed up when we have things like that being such a big problem. It’s olive oil, for goodness’ sake! Anyhow, I put that book on par with things like Tomatoland for making me paranoid about anything for which I don’t know the source.

Rachel Budman-Burke via Facebook July 1, 2012 | 2:47 pm

Food Renegade, how come when I click on RESOURCES Fats & Oils it is not a live link?

Linda July 10, 2012 | 6:59 pm

I have the same problem! At least I feel better knowing I am not alone…

Food Renegade via Facebook July 1, 2012 | 2:53 pm

Rachel Budman-Burke — Do you have an ad blocker enabled or javascript disabled? You’ll need javascript running and your ad blocker turned off if you want to see any links on my Resources page.

Food Renegade via Facebook July 1, 2012 | 2:54 pm

Celia Ozereko — I haven’t read Tomatoland yet! I really should.

Karly Casey via Facebook July 1, 2012 | 2:54 pm

This is not new… it’s been going on for hundreds of years! There isn’t enough supply for the demand.

Eric Walters via Facebook July 1, 2012 | 2:57 pm

Here’s what I don’t get isn’t this what the FSMA was supposed to “protect us from” where are the raids with full assault teams and confiscating entire store warehouse and letting it spoil. It seems that is only reserved for small raw dairy farmers and fermenting food co-ops and cheese makers Since I can go to my local gas station and buy adulterated olive oil and FDA doesn’t seem to care.

Katherine September 2, 2012 | 11:48 am

Exactly!!! And your taxes pay their salaries!

Anna Miller-Rhees via Facebook July 1, 2012 | 2:58 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

Is Bragg’s good? Theirs has long been my favorite for flavor.

Joni Washek via Facebook July 1, 2012 | 2:59 pm

two words: chaffin orchards!

Food Renegade via Facebook July 1, 2012 | 3:00 pm

Celia Ozereko — ALSO: I didn’t mention this since you read Mueller’s book, but I’m posting it for those who haven’t. COUNTRY OF ORIGIN doesn’t matter. The scandal isn’t just limited to Italy. There’ve been arrests in Spain, Greece, the entire Mediterranean, really.There are small-scale producers in Italy doing things right, just like there are producers here in the U.S. doing things right.

Alice Benham via Facebook July 1, 2012 | 3:01 pm

Texas olive oil rocks! I buy it at the farmer’s market.

Food Renegade via Facebook July 1, 2012 | 3:01 pm

Karly Casey – Very true! It’s one of the things Mueller mentions in his book. But the problem has gotten worse as technology’s gotten better. It’s because we have labs now that can make fake oil taste almost as good (if not better) than the real thing.

Julie Drassinower via Facebook July 1, 2012 | 3:02 pm

Re: Costco Kirkland EVOO..I believe it is just the organic one that he talks about.

Jackie Johnson via Facebook July 1, 2012 | 3:03 pm

thank you for posting this!

Nicole Momaney via Facebook July 1, 2012 | 3:03 pm

Wow! Thank you so much for sharing this!

Food Renegade via Facebook July 1, 2012 | 3:03 pm

Eric Walters — Well, the deal is, this olive oil is still seen as “safe”. It’s unethical and fraudulent, but it isn’t actually harming most of us. The FDA views raw milk as truly dangerous. That’s their official stance. So, they justify their actions by saying it’s for public health & safety.

Cicily Scull via Facebook July 1, 2012 | 3:13 pm

Great article. Very unfortunate though.

Brenda Duncan Cusick via Facebook July 1, 2012 | 3:23 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

I use avocado oil, since I live in California. Even more healthy & a higher smoke point. http://Www.AvocadoDiva.com

Carina Dunner via Facebook July 1, 2012 | 3:24 pm

what took so long to figure this one out?

Mary Hansen via Facebook July 1, 2012 | 3:25 pm

Once again, I feel betrayed! This is as bad as the margarine scandal.

Jessica Check Jensen via Facebook July 1, 2012 | 3:26 pm

Does anybody know anything about California Olive Ranch? It’s tasty and easy enough for me to pick up at a few grocery stores in my area.

Bette Mae Wirta Marceau via Facebook July 1, 2012 | 3:34 pm

OH no! Is nothing sacred? My EVOO!

Holly Delahaye via Facebook July 1, 2012 | 3:36 pm

I just put in an online request to my local library so I can read this book!

Tanya Sherwood via Facebook July 1, 2012 | 3:37 pm

Yeah!!! Costco has good EVOO!!!

Amy Sobieski Gardiner via Facebook July 1, 2012 | 3:53 pm

Try this Greek olive oil found at farmers markets in my area: http://www.kontoulisfamily.com

Anne Morgan via Facebook July 1, 2012 | 4:33 pm

Wow. I just stick to plain ol’ corn oil for greasing the cast iron skillet

Susan July 6, 2012 | 11:57 am

Eeewwww!

Dove October 30, 2012 | 10:35 am

I definitely wouldn’t choose corn oil for a replacement; most corn used for that purpose is genetically modified, which isn’t safe for people, animals, or the environment. Soy, canola, and cottonseed oil are all likely modified, too, unless you’re buying organic.

I season my cast iron with an organic vegetable shortening (non-hydrogenated). It works fine for this

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purpose.

Kathy Boz via Facebook July 1, 2012 | 5:19 pm

I guess this is a good reason to stick with coconut oil

Edward Cantrell via Facebook July 1, 2012 | 5:24 pm

corn oil sucks, you should dump it! Coconut oil rocks! (I use it to cook food, season cast iron, eat them by spoonful, use it as sunscreen etc!) As for EVOO: Try this one sold by Kasandrinos Imports Lots of my friends says this is the best olive oil!

Allison Joi Burgueno via Facebook July 1, 2012 | 5:37 pm

California olive oil ranch is real. So are some other locals. You should be able to tell from tasting. Fake oil does taste fake if you’ve ever actually tasted the right stuff.

Susan Schneider Lines via Facebook July 1, 2012 | 5:40 pm

@ Kathy, do you cook vegetables in coconut oil ?

Granny Good-Food via Facebook July 1, 2012 | 5:43 pm

I use Costco EVOO, Texas Olive Oil from Bella Vista Ranch http://texasoliveoil.com/ and Texas Olive Ranch (farmer’s mkt in Austin). The Bella Vista EVOO is the best I’ve ever tasted. They also make a soap that is absolutely luxurious. Visit the ranch, near Wimberley, TX and you can taste wine and hear the (almost) complete history of olive oil for a mere $15 (was only $6 when we went a few years ago).

Kathy July 3, 2012 | 12:56 pm

I have tested the Texas Olive Ranch oil in the refrigerator … Sorry to report it didn’t solidify. I’ve had this book on my reading list for the longest! Sounds like I need to bump it up in the queue.

KristenM July 3, 2012 | 1:10 pm

Oh that’s odd. I’ve bought their oil and tested it before (last year), and it did fine. I left it in there for several days before finally taking it out to use it, though. Is it possible you just didn’t have it in the fridge long enough?

Kathy July 3, 2012 | 1:21 pm

I was really shocked too! I tried one bottle in Feb of this year, left it in for a week. I was really disappointed. I tried a few other brands as well and all of them failed. Spectrum was one of the others.

KristenM July 3, 2012 | 2:04 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

Well, now I’m inclined to call them and ask them if they sell any winterized oil. That’s basically when they filter the waxy solids out by cooling the oil and removing the solids. I didn’t think you could do that and still call it “extra-virgin,” but maybe I’m wrong.

If so, it means that the olive oil can still be a pure olive oil, but it’s had the stearates (a saturated fat that ought to make up about 5% of an extra-virgin olive oil) removed. That’s still really disappointing, as that changes the fat profile of the oil to one leaning more heavily on the PUFAs and less on the mono-unsaturated and saturated fats.

Kathy July 3, 2012 | 2:19 pm

Would love to hear what you find out. I live in Central Texas too and had really hoped for the best.

Catherine Biderman via Facebook July 1, 2012 | 5:49 pm

Old news….soapmakers knew this 5 years ago. Suddenly olive oil prices soared, and formulations weren’t giving the usual results. That was because different oils need different amounts of lye to saponify, and adulterating olive oil changes the overall superfat of a soap. Bad news, but there are reputable sources available. I am lucky to live near one of the best.

Elizabeth Agren via Facebook July 1, 2012 | 6:11 pm

Read the book Extra Virginity, all about this, it’s a great read

Rita July 1, 2012 | 6:57 pm

I bought 2 gallons from Chaffin Family Orchards in Calif. We lived in the North Woods and I stored it in a freezing basement. It never solidified, even a little. Even the California sources may be corrupt.

Kim July 4, 2012 | 10:59 am

I have had the same thing happen with my bottles of Chaffin not solidifying. I wonder where it’s pressed at? On the farm? With stones?

Michelle July 6, 2012 | 9:21 am

After reading this article I was thinking about buying from Chaffin. Can someone else comment on this? Or know anything more?

Chris Kerston July 6, 2012 | 12:36 pm

Rita, you bring up a valid point. I’ve long been advocating that the fridge test is completely invalid. I can assure the oil is the real deal. The fruit never comes from anywhere but our own farm, which is pretty rare for olive oil brands even the small artisinal ones when you do some investigating. The following article talks about why refrigerating oil is a poor test. It reveals nothing of the health benefits. We have our olive oil nutritionally analyzed every year and we always recieve stellar marks. The olive oil also does well in competitions. This year

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

both of our varietals received gold medals at the world’s biggest international extra virgin olive oil competition. I can testify that beyond cold pressing of the olives to extract the oil we do no further processing, winterizing, washing, or filtering of our extra virgin olive oil. No substitutes or additives are EVER mixed in with our olive oil. It’s 100% extra virgin olive oil completely from our own olives. I assure you it’s as real as it gets!

http://www.oliveoilsource.com/article/freezing-olive-oil-can-prove-extra-virgin-quality-its-fiction

KristenM July 6, 2012 | 12:51 pm

I don’t think that link dispels the fridge test completely, only the kind of fridge test that says that the oil must turn completely solid in the fridge to be “extra-virgin.” He says that turning solid is a result of the natural waxes on the olive, and that some oils are winterized to remove the waxes and stearates. (I’m also confused on this point, because I thought an “extra-virgin” oil couldn’t be winterized.) He also says that “Oil that has not been winterized will clump and form needle-like crystals at refrigerator temperatures as the longer chain fats and waxes in the oil congeal, but the oil will not usually harden completely unless chilled further.” In other words, he says that if it hasn’t been winterized it will still thicken up — just not turn solid. Since your oil hasn’t been winterized, I think it has to be the olives. Your variety must be naturally less waxy and have fewer stearates.

Also, I’ve now had 3 gallons of Chaffin olive oil, and all of them have turned semi-solid in the fridge. So, I wonder if the people who say that Chaffin isn’t getting solid for them are actually wanting it to turn into a solid clump rather than just be a little more viscous.

Annie Beth Donahue July 15, 2012 | 1:24 pm

Kristin- I got my bottle from Wilderness Family Naturals after following the link on your site. I left my TJs bottle in the fridge for comparison and found that while the TJs clumped (and eventually turned solid after getting pushed to the back of the fridge), there isn’t a single speck in the WFN bottle after being in the fridge for two days, and it appears to still flow pretty well. I bought the WFN bottle because I saw the TJs was not solidifying (at first), but it looks like that if this were a blind test, the TJs would actually have “won” over the WFN. Both bottles had been opened and poured out of before being placed in the fridge if that matters at all. I am sure the WFN is a good product, but I was wondering if you’d done the fridge test on it yourself. I was wondering if you could explain the reason behind WFN not clumping- maybe the winterization or wax or whatever.

Dawn Turpin Walsh via Facebook July 1, 2012 | 7:15 pm

Geesh! It’s getting so discouraging to try to eat healthy. It feels like we are just paying more just to get shafted, all the while thinking we are doing something good for our families & bodies. Honestly it makes me just want to give up

Don Jacobsen via Facebook July 1, 2012 | 7:21 pm

This is something that I never knew, wow, unbelievable, thanks for the info!

Laurie Cohen Peters via Facebook July 1, 2012 | 7:29 pm

Food Renegade, first thank you for posting. Second, if it’s cut or made with canola from Italy but labeled organic, can it still contain GMOs in your opinion…from tracking gmo standards in Italy, I can’t find gmo canola, do you know if this is also an issue as I have been consuming supposed high-quality organic olive oil from my co-op or WF for decades and have been tireless in my attempt to avoid

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

GMOs…thus this presents a whole other quandary to consider–would love your thoughts on this. ty

Erica Tabor Razgaitis via Facebook July 1, 2012 | 7:42 pm

Very interesting!

Adrienne Hutchison via Facebook July 1, 2012 | 7:50 pm

Here’s a list of the EVOOs that tested pure. For people like me who don’t have access to the good local stuff, this was a big help (found via http://www.CrunchyBetty.com): http://chowhound.chow.com/topics/720875

Joan Wiersma via Facebook July 1, 2012 | 8:19 pm

THANK YOU so much for posting this link. <3

Adrienne @ Whole New Mom July 1, 2012 | 8:23 pm

Hi.

I appreciate the info, but I am puzzled.

I don’t see any olive oil purveyors on your page. Am I missing something? Thanks.

KristenM July 1, 2012 | 9:47 pm

Hi Adrienne,

If you’ve got an ad blocker running, or have javascript disabled, you won’t be able to see the ads. You must first disable your ad blocker or enable javascript for the page.

Hope that helps! ~Kristen (AKA FoodRenegade)

Elisabeth Carrozza Wilkins via Facebook July 1, 2012 | 8:31 pm

Good god…my kid is deathly allergic to soybeans…they could KILL my baby by substituting!!

Jessica Hudson via Facebook July 1, 2012 | 9:37 pm

Holy Crap! That really sucks!

Faith Epp via Facebook July 1, 2012 | 9:43 pm

This is really good to know and share – thanks.

Lynne Shirvandehi-Gow via Facebook July 1, 2012 | 9:50 pm

Any idea if the oils at Trader Joe’s are ok?

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

Olga Harris via Facebook July 1, 2012 | 10:04 pm

I had to give up having olive oil about a year ago – with soy & corn allergy, I was reacting even to “extra virgin” olive oil. Needless to say i knew what was happening right away. Good learn that somebody is actually trying to do something about it!!!!

Lee July 1, 2012 | 10:11 pm

Another question this raises is all the “healthy oil claims” made for olive oil for all these years. Were the people who did the research using honest-to-goodness olive oil? Or were they just buying stuff from a store too?

KristenM July 1, 2012 | 10:16 pm

I thought of that, too. I don’t know the answer. What I do know from reading Mueller’s book is that a lot of the reason they are so good at faking olive oil these days is technology. We can now “create” an adulterated or even pseudo olive oil in a lab that passes some of the easier authentication tests — build it with a similar fatty acid profile, color, scent, and taste. That way the fake oils can STILL BE CERTIFIED AS REAL by whatever lax certification standard they’re using. It’s only with extensive laboratory testing that you can actually determine if it’s real or fake!

Sharon Baker Burress via Facebook July 2, 2012 | 1:18 am

We all don’t live in California, so where do we get real olive oil? The link to sources does not work.

Sharon Baker Burress via Facebook July 2, 2012 | 1:18 am

We all don’t live in California, so where do we get real olive oil? The link to sources does not work.

Sharon Baker Burress via Facebook July 2, 2012 | 1:18 am

We all don’t live in California, so where do we get real olive oil? The link to sources does not work.

Barbara Ebers via Facebook July 2, 2012 | 6:54 am

I discovered this awhile back and was so disappointed. It made sense though as the flavor never” matched up.” My new diet excludes oils and I am glad. They are not nutrient dense…

Norine Forrest Robinson via Facebook July 2, 2012 | 11:07 am

Both bottles that I have read: INGREDIENTS Extra Virgin Olive Oil. Who knows and how?

Norine Forrest Robinson via Facebook July 2, 2012 | 11:07 am

Both bottles that I have read: INGREDIENTS Extra Virgin Olive Oil. Who knows and how?

Antonia Louise Longo via Facebook July 2, 2012 | 11:11 am

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

“went into a fugue state” Lol that’s a pretty funny mental picture.

Shari Elmore via Facebook July 2, 2012 | 11:12 am

I tried clicking on the link from your website, but nothing happens?

Shari Elmore via Facebook July 2, 2012 | 11:12 am

I tried clicking on the link from your website, but nothing happens?

Food Renegade via Facebook July 2, 2012 | 11:14 am

Shari Elmore — Which link? Where?

Food Renegade via Facebook July 2, 2012 | 11:14 am

Antonia Louise Longo — It made me giggle, too.

Denice Lindsey via Facebook July 2, 2012 | 11:16 am

well that take the extra virgin off my list.I refuse to second guess yet another item and pay more.

Haji Warf via Facebook July 2, 2012 | 11:16 am

I’m one of the lucky ones who gets to buy locally produced olive oil. In fact, we have several small producers here. However, the company from whom I buy often also produces award-winning wines, so I get to sit on their covered patio, sipping my cab while looking out at their olive trees, hehe.

https://www.facebook.com/ChacewaterWines

Shari Elmore via Facebook July 2, 2012 | 11:18 am

Here: http://www.foodrenegade.com/real-food-resources/#fats

Shari Elmore via Facebook July 2, 2012 | 11:19 am

Maybe it’s my pop up blocker?

Food Renegade via Facebook July 2, 2012 | 11:21 am

Shari Elmore — Yes, if you have an ad blocker enabled, the links won’t work. They also won’t work if you have javascript disabled.

Kirsten July 2, 2012 | 11:48 am

Thank you, Food Renegade, for such an insightful article. Thrilled to read posts like yours that help

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

educate folks on the industry. Like you, we encourage folks to read labels thoroughly, look for harvest and best by dates, and know how your oil was produced, and exactly where it comes from. Thank you for your respected efforts! Keep up the great work!

Helen Vosburgh via Facebook July 2, 2012 | 11:48 am

Does buying Organic EVOO make a difference?

Food Renegade via Facebook July 2, 2012 | 11:58 am

Helen Vosburgh — No, I don’t think so. The *most* important thing is to know that it was sourced from a single family farm or perhaps a small co-op of growers.

Naomi Giuliano via Facebook July 2, 2012 | 12:11 pm

I think EVOO is over-rated anyway. I’d rather use butter, ghee or coconut oil to cook with. Now more than ever! ;-D

Corah Webber via Facebook July 2, 2012 | 12:30 pm

I just read this article this morning… great stuff! I shared a link to it over at my new blog. http://thefibroproject.blogspot.com/

Simon Palczynski via Facebook July 2, 2012 | 1:10 pm

The only thing I don’t understand is that the manufacturer doesn’t have to say on the ingredients label that other oils were used…?

Sheila Fisher July 2, 2012 | 1:22 pm

I put my Kirkland (Costco) branded Extra Virgin Olive oil in the frige last night. It looks just as clear sitting in the frige today as it did sitting on the counter. It’s not cloudy at all. A 100% fail.

Jessica O'Keefe November 6, 2012 | 11:36 pm

You know that the fridge test doesn’t always work, and it definitely doesn’t disprove an olive oil. Also, you might let it sit in there longer. My Bragg olive oil didn’t solidify for a few days when I left it in the fridge!

rose :: fine craft guild . com July 2, 2012 | 1:43 pm

Well, I have to say that each season we receive a few bottles of olive oil by friends. They look you straight in the eye and forbid you to cook with that oil. It’ s ONLY for tasting, on salads, etc. This olive oil comes from the olives of their groves, is pressed by them and bottled by them.

There is NO COMPARISON between the taste of that ‘liquid gold’ versus commercially purchased extra virgin olive oil. It does not even come close.

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

Kirstian July 2, 2012 | 1:58 pm

I read the UC davis study on Crunch Betty. I think Costco’s brand of olive oil was real olives, which is what I buy. I was kinda shocked as some of those that were not real. Its a big deal for us because we have food allergies in our home.

Bonny Shilton via Facebook July 2, 2012 | 2:25 pm

Here’s what Chowhound.chow.com website says: “Found to have be fraudulently labeled as Extra- Virgin: Whole Foods Rachel Ray Safeway Newman’s Own Colavita Bertolli Filippo Berio Pompeian Star Carapelli Mezzetta Mazzola”

“Found to be accurately labeled as Extra-Virgin: Kirkland Organic Corto Olive California Olive Ranch McEvoy Ranch Organic”

Bonny Shilton via Facebook July 2, 2012 | 2:25 pm

Here’s the above link: http://chowhound.chow.com/topics/720875

Bonny Shilton via Facebook July 2, 2012 | 2:28 pm

My Whole Foods olive oil did NOT become thick and cloudy after I put it in the ‘frig 6 1/2 hours ago. So apparently that test supports the allegation above that it is not olive oil! I’m returning it.

Food Renegade via Facebook July 2, 2012 | 4:28 pm

Simon Palczynski — Of course they have to label it. It’s the law. The big issue here is that THEY DON’T KNOW. In almost all cases, they buy their oil from distributors who promise it’s 100% extra-virgin olive oil. The fraud is usually at the level before the distributors, with the various organized crime families creating or adulterating fake olive oil to sell to distributors.

Dolores Smith July 2, 2012 | 4:48 pm

Why do you have a picture of Dauro extra virgin olive oil on your website insinuating it is a fake. It is produced by one of Spain’s best producers that has won the best delicate olive oil in Spain 5 times since 2005 and used at the Nobel Prize Award Banquet 6 times since 2006. You are far from the truth…have you seen a chemical analysis for this oil re lowest acidity and peroxide levels showing extreme purity? Have you tasted it to see its quality? Have you tasted it for its silkiness/texture, flavour? Only good quality olive oils will pass the test of being very pleasant when sipped like a wine…and this one does.

Please email me at [email protected]

I am passing your website on to the producer.

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

How

KristenM July 2, 2012 | 4:51 pm

Hi Dolores,

I make absolutely no claims whatsoever as to the authenticity of Dauro oil. I used it’s picture because it was the best available one of pouring olive oil on Flickr under the creative commons license. I wanted a free picture of olive oil being poured; that’s what I found. If Dauro is a good oil, then good for them and you and anyone else who buys it!

~KristenM (AKA Food Renegade)

Susan July 6, 2012 | 12:03 pm

Yo, Dolores….get a life!

melissa daams July 3, 2012 | 1:46 am

I have been buying this first cold pressed evoo bc i read it was the best. Well not only does it have no flavor… it also does not even pass the first test. and its a product of greece. my friends on facebook recommend using extra virgin coconut oil… but now i am wondering what information you can dig up on that. what is the best kind? Etc etc.

KristenM July 3, 2012 | 1:09 pm

Hi Melissa,

Read How to choose a good coconut oil for the scoop on coconut oils!

Sierra July 3, 2012 | 8:48 am

I find this a bit disheartening. Is anything untouched? I am so tired of being a paranoid shopper and every week I learn something new that I have to research and then find someone that I trust to make a good quality product! I don’t know what I’d do without your blog to keep me updated!

Sage July 10, 2012 | 1:11 pm

me too -do I have to grow EVERYTHING myself?

Jacquie Kuck Wood via Facebook July 3, 2012 | 9:13 am

You say to go to your site for a listing of “safe” brands of Olive Oil, but the site won’t open to that list, why not? I want to know which ones are real and which ones aren’t. Is this just a “glitch” on your site?

Food Renegade via Facebook July 3, 2012 | 12:46 pm

Jacquie Kuck Wood — If you have javascript disabled or an ad blocker running, it will interfere with the links on that page from showing up. So, to see them you’ll have to enable javascript or disable your ad blocker. Hope that helps! Really, any olive oil from a single farm or small co-op

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

will almost always be legit.

Tina Lov Ing via Facebook July 3, 2012 | 1:29 pm

I’m with Naomi; olive oil is over rated but it does taste butter than butter, ghee or coco oil on salads…

Tina Lov Ing via Facebook July 3, 2012 | 1:29 pm

better than…

Atiya Guianese via Facebook July 3, 2012 | 2:32 pm

Ghee was not made to be put on salads; that’s absurd. Make salad dressing w/nuts & herbs for those who like the creamy stuff & whole oils & vinegar w/herbs for something lighter.

Ann Duncan July 4, 2012 | 12:15 am

I would NEVER trust Trader Joe’s. They refuse to list sources for their products. Their stores are full of GMO items. What irks me the most is that, because of their atmosphere, people think they can trust the food there to be wholesome, healthful food :/

Blessings!

Kathleen K September 8, 2012 | 4:02 pm

Can you give a source for your statements regarding GMO’s? Trader Joe’s website specifically says they source non-gmo (which, as I understand it, Whole Foods no longer does). If you hate TJ’s that’s fine, but I’d like to know where your statement came from.

Dove October 30, 2012 | 11:06 am

The biggest offender seems to be Whole Foods, but apparently, TJ also sells “natural” products, which, of course, aren’t regulated and can contain all the GMOs they want.

http://www.naturalnews.com/035238_natural_foods_GMOs_organic.html

Brandi Lucas via Facebook July 4, 2012 | 2:51 pm

Anyone know about Spectrum EVOO? I haven’t been able to find anything online about the purity of that particular brand, but my google-fu may be off.

Heather@Food Ponderings July 5, 2012 | 1:27 pm

I get my olive oil from Equal Exchange now, who sources it from a co-op in Palestine. I trust them and the olive oil tastes fantastic!

Andrew G. July 5, 2012 | 10:51 pm

Thank you so much for posting about this! Immediatly after reading, I stuck both of my olives in

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

the fridge. One was cheap Pompeian brand and the other was a “fancy” olive oil in a dark glass bottle that was imported from Europe. After a day in the cold, neither of them hardened up or even got cloudy.

So as it turns out, I may have never eaten real olive oil, considering that the ones in my house are about 100% fake. Thanks again for getting the word out about this. It’s really disturbing, but I’m so glad I can stop eating fake oils.

Karen July 6, 2012 | 9:37 am

Know thy farmer. Know thy food.

hridaya July 7, 2012 | 12:29 am

Well my question is this, my EVOO says it has oil from 5 different countries. Wouldn’t that make the same brand label have different oil combinations inside, at different times of the year? Or are we going to assume they put exactly the same ratio of the same kind of oil from the same countries and gathered at the same time of the year inside those bottles? I’m going to assume that some brands are better than others at certain times of the year.

The resources page on this site does not work for me on Chrome, I have to open it with Safari. All my java is working fine.

Annie Beth Donahue July 9, 2012 | 8:05 pm

I stuck my Trader Joe’s Italian cold pressed 100% virgin olive oil in the fridge, and after a day it barely had any tiny clumps at all. Sooooo disappointed. I immediately bought the olive oil off your site. Hope to see a difference!

Rebekah July 10, 2012 | 12:33 pm

Does anyone know if the Napa Valley Naturals Organic Extra Virgin Olive Oil is real?

Sage July 10, 2012 | 1:09 pm

Sorry, but how do we know wilderness naturals is ok? It looks like they get it from farmers on the coast overseas as well… how can we be 100% sure?

KristenM July 10, 2012 | 1:27 pm

Hi Sage,

I responded to this in the comments above, but I’ll say it again. I vouch for the Wilderness Family Natural’s olive oil because I’m friends with Annette (the owner). She personally travels to the source of EVERY product she sells to verify its authenticity and to make sure it’s among the absolute best. The olive oil she sells comes from a small co-op of farms — not an international supplier.

So, the same standard that we apply to selecting quality domestic olive oil applies to selecting quality international olive oil. We have to ask: did this come from a small farm or co-op of farms exclusive to a single valley or locale? If yes, then it’s almost always a safe bet.

The corruption the industry happens when companies source their olive oil from international suppliers that collect and distribute oil from hundreds of farms.

Since the WFN oil comes from a small, individual locale, and since I trust Annette to have verified the source, I trust the oil she sells.

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

Hope that helps!

Cory July 10, 2012 | 2:37 pm

This is illustrating a point I’ve been feeling for a while, which is, in order to eat really healthy and responsibly, we really have to eat in a way that our local ecosystem facilitates. It means those of us who live somewhere olives can’t grow wouldn’t get olive oil. And unless you live in the tropics, no ever-so-healthy tropical fruit. Within reason – there have always been trade routes. And it gets really tough when you realize not every area is suitable for farming…anyone out there ready to become nomadic again? Follow the buffalo? Please?

I’m not being sarcastic. Just expressing a (pipe) dream of mine. Perfection is unattainable. I’ve resigned myself to just trying to move in the right direction as much as we can, and hope there’s still something left for our children…

Shannon July 10, 2012 | 10:27 pm

WHAT?! I put my Kirkland (Costco) Filippo Berio Organic Extra Virgin Olive Oil in the fridge and it’s clear as day, and liquid as can be. It’s FAKE?!?!?!?!?

Cathy July 17, 2012 | 3:33 pm

How depressing, but I’m grateful to you for sharing this info. I’m going to attempt to find a legit olive oil at my local grocery store. I will post my findings and if I find any that appear to fall under the criteria you specified, otherwise I will buy from WFN.

Cathy July 18, 2012 | 7:58 am

Ok, SO, there were about two or three options I found at my local Martin’s Foods. There was California Olive Ranch, their Arbequina, Arbosana and Miller’s Blend. All three have been COOC certified for 2012. They all cost about $12.60 for just under 12 oz. I ended up buying the Bionaturae brand of Organic EVOO. They had a blurb on the back stating that they are involved in the entire process, have strict standards and get their oil from a select group of small family farms in Italy. 12 oz for organic EVOO for $11.99. Also, I really like the sound of Chaffin Family Farms. They have a good deal on a gallon of EVOO, $72/gallon. I think it comes out to roughly $7 per 12 ounces. A great economical buy but I can’t afford that right now as an upfront investment. http://www.chaffinfamilyorchards.com

Cathy July 18, 2012 | 8:05 am

Here’s the Bionaturae website, they do list the acidity levels of the olive oil under the FAQs page and there’s a lengthy explanation of where the olive oil is grown and how it is harvested and pressed. Also I misspoke, it is a 17 oz. bottle. http://www.bionaturae.com/olive-oil.html.

Margaret July 23, 2012 | 10:29 am

Ugh, I kinda figured that had to be the case when olive oil tasted nothing like the small bottles we used to get from our neighbors, no matter how much I spent on it.

I heard somewhere in all the controversy that walnut oil has almost the exact same fatty acid profile, and therefore it gets used a lot to fake people out. I wonder if it has the same benefits, and if it does, how much it costs. It might be worthwhile to buy guaranteed walnut oil, instead of guessing at oil olive.

Opinions?

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

Hari August 16, 2012 | 7:41 am

Buy American.

I’ve started buying only Californian Olive Oil. In the fridge it gets solid as a rock…I know it’s the real stuff because it’s having the same slimming effect that authentic Olive oil used to give me.

Julie Kay November 3, 2012 | 2:24 pm

I really enjoy your blog and your writing! I also have been researching the whole olive oil debacle as I’m wanting to ingest only the real thing sans genetically modified additives!

Fueling my passion right now is the whole labeling GMO controversy…which shouldn’t be a controversy at all. That is what I blog about. Keep up the great work!

Jeremy Stocks December 10, 2012 | 1:12 pm

My oil is very real. It came driect from an olive oil press on the slopes of Mt Etna in sicily this year.

Carla @ Gluten Free Recipe Box December 13, 2012 | 3:30 pm

I read the 2010 study from UC Davis, and it showed that Kirkland’s (Costco brand) of “Organic” Extra Virgin Olive Oil had the third lowest amount of polyphenols (mostly natural, but with some synthetic or semi-synthetic) organic chemicals. And their brand was about half the price as the Bertolli brnad, and much better.