Your extra-virgin olive oil is fake food renegade electricity and magnetism study guide 5th grade


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.

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!

The most common form of adulteration comes from mixing extra virgin olive oil with cheaper, lower-grade oils. Sometimes, it’s an oil from an altogether different source — like canola oil or colza oil. Other times, they blend extra virgin olive oil with a poorer quality olive oil. The blended oil is then chemically deodorized, colored, and possibly even flavored and sold as “extra-virgin” oil to a producer. ortega y gasset 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.

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 owner chose a bottle of highly dubious “Italian extra virgin” as his favourite (it had cost £1.99 at the discount store TK Maxx); and both the foodies gave a thumbs-up to Unilever’s much-derided Bertolli brand.

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. austin electricity outage 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!

If you don’t have any local olive growers near you, then I personally vouch for the online olive oil supplier found here. This olive oil is hand-selected by The Olive Oil Hunter himself, T.J. gas out game rules Robinson. T.J. is one of the world’s leading experts on quality olive oils. He spends 9 months out of the year touring family-owned and other boutique olive groves to find the best-tasting and freshest olive oils from the latest harvest. He works with local producers to create custom blends or single-varietal exclusives, then bottles the oil and distributes it to members of The Fresh-Pressed Olive Oil Club (psst! I’m a happy club member). All his oils are independently lab-certified to be 100% extra-virgin olive oil. Even better, get a bottle of REAL olive oil for $1.

After I spent hours interrogating T.J. about the growing and harvest methods of the growers he sources from, how the presses are managed, and how his bottling process works, I asked him to hook up my readers with a test run of his olive oil. He generously agreed! ( Click here to get your $1 bottle of 100% fresh, real olive oil — a $40 value.)

Since writing this post, I’ve decided that the last section on how to know if your olive oil is fake or not needed clarifying. I thought I was clear in demonstrating that the “tests” were not definitive and that you should buy from a farmer you know and trust, but too many commenters kept saying they’d tested their olive oil and it turned out to be real (or that they’d “tested” the oil from a local farm and it turned out to be fake). nyc electricity cost per kwh When really, none of these folks had done laboratory testing, and they weren’t taking into account all the ways that the so-called “tests” like the fridge test or the oil lamp test could mislead you. So, if you want a more detailed look at these tests (as well as a hearty affirmation that you really, *really* need to KNOW YOUR FARMER), read: How to Tell if Your Olive Oil is Fake.

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.

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.

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. gas stoichiometry problems 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 both of our varietals received gold medals at the world’s biggest international extra virgin olive oil competition. gas city indiana car show 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!

i searched high and low for a supplier that met all my criteria and wanted to share the following very informative email I received from Berkeley Olive Grove in response to my inquiry regarding their shipping methods. The oil is incredible, I had no idea what real EVOO was suppose to be like… this farm knows and loves their business! (and in my humble opinion, deserves ours):

I feel it is good to find on the label of a dark glass extra virgin olive oil the oleic free acidity (ofter simply “acidity”). International allowance is 0.08% and the California Olive Oil Council allowance is a stricter 0.05%–both too high. This is a measure of free radicals, essentially, and should be as low as possible. Through our history our olive oils have ranged between 0.05% (lowest readable) and 0.14%. I would look for less than 0.2% on the labels you read. The other value of importance and which should be presented is the polyphenol value.

You can go to the UC Davis Olive Center site to see their reports. You will find something in the vicinity of 70% of labelled “extra virgin” olive oils, principally originating in Europe, failed to be truly extra virgin at time of testing. electricity voltage in canada On the positive side, you will be able to see the results of each specific olive oil brand tested and, very importantly, polyphenol values.

Smoking point (at which the oil breaks down) of a low polyphenol might be +/- 370 degrees F, while the smoking point of a high polyphenol olive oil is closer to +/- 400 degrees F. Cooking foods at lower temperatures likely preserves more nutritional value, therefore. And using the highest polyphenol olive oil for cooking (at <400 degrees F) best preserves the cooked food’s nutritional value with a fresh and raw cooking oil. THEN finishing with a fresh and raw (alive enzymes) extra virgin olive oil both enhances the flavor and desirability of the food and offers to the body the greatest possible benefit of the fresh, raw, healthful food that is high polyphenol extra virgin olive oil. [Please note that these statements are my opinions rather than a statement of definite fact or governmental official statements.]

The question of using an extracted oil is a personal consideration. electricity of the heart If a cooking oil is to be used, I can think of nothing better than a fresh and raw EVOO. Other modes of cooking than frying can be considered, the lower the temperature the better. I believe ultimate cooking temperature is a significant consideration regarding ultimate value of the food to the body. I also believe anything beyond all fresh, uncooked food intake ought to consider fresh, raw, alive enzyme foods as important.

No wonder my Field Day Organic can’t keep my olive oil lamp wick lit! I kind of suspected the taste was off anyway but I thought maybe I just got last year’s oil. That get’s me to another point: How can you tell what year’s crop you have? I remember buying Aria brand from Crete at Fresh Market. That seemed a little better tasting but I will have to give it the olive oil lamp test and the fridge test too. I used to live in Greece. My in-laws owned some olive trees in my Father-in-laws native village. They used to take the olives to be pressed and the result would always be a dark green oil that was cloudy for a while. The “crud” would settle on the bottom. About 10 years ago here in the US I remember seeing some bottles with “crud” on the bottom at Kroger or at my natural foods co-op but none lately. By the way, from what I recall most Greek oil is picked by hand (possibly by a lot of Albanians besides Greeks!)and many other countries used machines to pick resulting in mixing the good olives with the bad and so an inferior oil.