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Olive oil scam

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  • Olive oil scam

    I don't know if other people have heard about this, but apparently a large amount of "extra virgin olive oils" are not as they seem. They have added canola and other oils and are coloured or have only a small amount of olive oil added.

    Does anyone have any brands they trust? I just don't think that I would even be able to tell if it was 100% olive oil or not unless someone else told me they were sure.

  • #2
    I personally think this is a myth. Food companies are legally required to label their products with the ingredients, olive oil is no different. As long as you're reading the labels you should be fine. Some bottles might be labeled "olive oil" on the front and the ingredients list will include other oils (like canola oil). Just avoid those ones. It all comes down to reading the nutrition label!

    That being said, I get my olive oil from Crete. I buy it from a local store, but you can buy it on Ebay-->
    http://cgi.ebay.com/3-L-Greek-Abea-S...item2558b52ec1
    delicious!! I used to use it as a dipping sauce (w/balsamic vinegar and fresh herbs) for good crusty bread. I might still do this as a very very rare cheat treat once or twice a year.
    Last edited by Saoirse; 09-14-2010, 03:15 PM. Reason: clarity
    my primal journal:
    http://www.marksdailyapple.com/forum...Primal-Journal

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    • #3
      The USDA just revamped the regulations in April.These revised standards will provide a common language for trade and provide consumers more assurance of the quality of olive oil that they purchase.

      link: http://www.ams.usda.gov/AMSv1.0/ams....+for+Olive+Oil+

      The revised standards include objective criteria for the various grades of olive oil and olive-pomace oil, including definitions for extra virgin olive oil, virgin olive oil, olive oil, refined olive oil, and olive pomace oil.
      Today is a new day. You will get out of it just what you put into it. If you have made mistakes, there is always another chance for you. And supposing you have tried and failed again and again, you may have a fresh start any moment you choose, for this thing we call 'Failure' is not the falling down, but the staying down.

      Mary Pickford

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      • #4
        Thanks for the heads-up on olive oil! I'll take a closer look from now on...

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        • #5
          Originally posted by lcme View Post
          I don't know if other people have heard about this, but apparently a large amount of "extra virgin olive oils" are not as they seem. They have added canola and other oils and are coloured or have only a small amount of olive oil added.

          Does anyone have any brands they trust? I just don't think that I would even be able to tell if it was 100% olive oil or not unless someone else told me they were sure.
          With high quality EVOO, there's no way you can't tell the difference. The flavor is so distinct.



          iherb referral code CIL457- $5 off first order

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          • #6
            The same goes for sesame oil, make sure you read the label!
            Meghan

            My MDA journal

            Primal Ponderings- my blog- finally added some food pron :P

            And best of all my Body Fat Makeover!!

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            • #7
              Originally posted by cillakat View Post
              With high quality EVOO, there's no way you can't tell the difference. The flavor is so distinct.
              I'm not at all sure I could tell if a given olive oil was cut with another odorless and flavorless oil. That said, I think this is urban legend as well - lots of "canolive" oil out there, labeled as such, but I don't believe that many companies are secretly sneaking canola or soybean oil into stuff labeled "100% EVOO" as a standard practice.

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              • #8
                The New Yorker had a long exposé about adulterated olive oil in 2007: http://www.newyorker.com/reporting/2...a_fact_mueller
                My blog: Pretty Good Paleo
                On Twitter: @NEKLocalvore

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                • #9
                  I primarily buy Pompeian olive oil, and while I can't be 100% sure that it's pure, the taste is so perfect that I'd find it hard to believe it's not. However, they're one of the companies that was hit with that big class-action lawsuit, so who knows.

                  Bertolli, Carapelli, and Colavita I'd stay away from, since the oils I've bought from them were really bitter.

                  One thing to think about, though, is that canola, soybean, corn, etc. are only artificially cheap because they're subsidized in north america. I don't see why an italian company would be importing those oils only to export them again. At worst, they're just adding refined olive oil to the EVOO, which isn't a big deal unless it's rancid.
                  Last edited by Chaohinon; 09-14-2010, 08:16 PM.
                  “The whole concept of a macronutrient, like that of a calorie, is determining our language game in such a way that the conversation is not making sense." - Dr. Kurt Harris

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                  • #10
                    Originally posted by cillakat View Post
                    With high quality EVOO, there's no way you can't tell the difference. The flavor is so distinct.
                    Hmmm...that's really what's making me wonder. The stuff that my roommate has in the kitchen is so yellow and unappealing. It just made me remember reading about a supposed issue.

                    I guess I'll try a local Italian store and see if I can find something nice.

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                    • #11
                      TJs carries a lot of US grown olive oils that are awesome.

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                      • #12
                        Pompeian: Organic Extra Virgin Natural Flavor Olive Oil, First Cold Press. Under list of ingredients it only says Olive oil, i buy it at wal mart, it has a nice mellow taste and is pretty reasonably priced, as Chaohinon said, theres no way I guess to really know 100% Pompeian Organic EVOO also list that it has the North American Olive Oil Association: Certified Quality. This Naooa Seal Means Pompeian Olive Oil Has Been Tested And Meets The International Olive Oil Council's Stringent Standard For Quality Recognized Worldwide. Hope that helps

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                        • #13
                          Whatever you buy try to make sure it was grown locally. MY wife and I did a course on Olive oil a few years back and learnt a few things.

                          It generally has a shelf life of about 18 months before it goes rancid. The problem with a lot of imported oils are that the standards from the country you buys from may not be strict. Often oils in some countries sit in vats for quite some time on docks and in holds of ships. This means when they are bottled locally (which often happens) they may be only a couple of months away from turning despite what the use-by label says.

                          Also some countries, particularly Mediterranean ones, actually export more oil than they produce by judicious use of oil imported into their country from north africa, so there is even extra time in vats for those ones. You have to remember that due to the climate in the med, the trees there only produce a crop every two years yet they have a continual supply of oil coming out...so lots of storage concerns.

                          As a result I now only buy Australian oil (my local) the taste difference is very noticeable.

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                          • #14
                            I get olive oil, as well as other things, from Spain. An on-line vendor--www.hotpaella.com---

                            They have virgin olive oil and depending on treatment it has different flavors. Why restrict yourself to the same taste all the time?

                            Lot of other things that could interest some on this forum.
                            Tayatha om bekandze

                            Bekandze maha bekandze

                            Randza samu gate soha

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