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I've been sticking with CA produced olive oil as I have been under the assumption that due to regulations in CA that everything is tested and verified that is produced there at least if they are selling it in a store in CA .
I've been sticking with CA produced olive oil as I have been under the assumption that due to regulations in CA that everything is tested and verified that is produced there at least if they are selling it in a store in CA .
I was told by an importer that even the California oils have problems.
I was told by an importer that even the California oils have problems.
What a stupid thing to fake.
Well I think there is a lot of money in faking it because the oils they are mixing in are much cheaper. If you are blending in oil that is 1/4 of the cost then your profits go way up. People are greedy, especially in Italy where the mafia is running the industry
That's a tough one. There was a good story on this on 60 minutes a while back about the mafia basically controlling the counterfeit olive oil market. I know a lot of the olive oil that's supposedly comes from Italy is actually grown in Spain and is just processed in Italy. So if you think you're getting Italian olive oil most likely it's Spanish anyways.
First thing is you just really need to find out what good extra-virgin olive oil taste like. Secondly, as someone else stated, a lot of the extra-virgin olive oil that comes out of California is quite good. And it's regulated a lot closer than what you're going to get from overseas.
My understanding is that California production is not influenced by racketeering, as Italian production is. I have no way of knowing whether or not that's in fact true, but it's what I have read.
Just learn what real olive oil taste like. I find its kind of hard to get tricked by imitation oils if you do know.
Should be a balance of fruity and bitter tastes. Some may be more bitter and some may be more fruity depending on Olive variety and ripeness when picked. The biggest thing is there should be a strong peppery taste at the back of your mouth after swallowing. That peppery sensation has been there for every single fresh olive oil I have tasted.
Sweet taste is a strong indication of someone trying to fool you.
vinegar or wine taste is a strong indication of low quality oil that has fermented some
Color is not a reliable indicator. Its easy to fake. Some fresh high quality olive oils are very pale straw colored and some are nearly neon green.
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Fake Olive Oil?
