[penguin]

As requested, a whole thread about how your olive oil may not be olive oil at all. If it weren't for it being something Dr. Weil is concerned about, I would have assumed it was crap

http://www.drweil.com/u/QA/QA365370/


Olive Oil Scam?

I’ve heard that most of the olive oil sold in the United States isn’t really olive oil but something else passed off as “extra-virgin” or whatever. Is this true?

-- Sarah


Answer (Published 04/18/2006)

Unfortunately, it appears to be true. I've been doing some research lately on the untold olive oil story, which is a scandal in need of widespread exposure and corrective measures. I'll be reporting on what I've learned this week in response to questions that I've been asked on the subject.

As you know, I recommend olive oil as the best all-purpose oil, not only for salads but for most cooking needs as well. The monounsaturated fat in olive oil appears to be protective against heart disease, some cancers, and other chronic diseases while saturated fats such as butter and other animal fats and polyunsaturated vegetable oils are associated with increased health risks. (Omega-3 fatty acids from wild salmon and other types of cold water fish also are beneficial to health.)

The highest quality olive oil (the extra-virgin form extracted from fresh olives with gentle pressing) also has a high fraction of antioxidant polyphenols that are very good for you. To qualify as extra-virgin, olive oil must have an acidity of less than one percent. (A few good brands state their acidity on the labels.) In Europe, olive oil must pass rigid taste and chemical tests to be ranked as extra-virgin and advertisement

must be less than two years old. The age of extra-virgin olive oil is rarely stated on the labels of olive oil sold in the United States.

Most of the olive oil sold in the United States is imported from Italy or Spain. While some Italian and Spanish olive oils are of very high quality, many products sold in the United States as "extra-virgin" may be a lesser grade of olive oil and some may be primarily canola or hazelnut oil to which a small amount of olive oil has been added for color and taste. Some olive oil we get here may come from pomace, the olive pulp left after pressing out the oil. Additional oil can be extracted from pomace by treating it with hexane, a chemical solvent - not a good practice. Even when the bottle contains genuine olive oil, it may not be from Italy or Spain as the labels suggest - both countries import huge quantities of cheaper olive oils from Tunisia, Turkey, Morocco or Libya, bottle them and label them "imported from" Italy or Spain. This is deceptive marketing.

Tomorrow, I'll discuss the loopholes in U.S. laws that allow the sale of substandard olive oils here.

Andrew Weil, M.D.

Here's links to the subsequent discussions:

http://www.drweil.com/u/QA/QA365372/

http://www.drweil.com/u/QA/QA365373/

[Green12]

Good work Chelse for spreading the word

[marciab]

Thanks ChelsE,

Did you see any brand names listed ? I have been wondering about all this too. I have noticed that I like the flavor of the Colavita EVOO better than the others, but I had no idea what to look for as far as nutritional content.

Marcia

[Lister]

are they still gluten free? i meen olive oil sstill gots to be better then using conola right? i hope im not messing up agian( getting anoyed with all the messups lately)

[penguin]

Lister, on Jul 9 2006, 12:05 AM, said:

are they still gluten free? i meen olive oil sstill gots to be better then using conola right? i hope im not messing up agian( getting anoyed with all the messups lately)

Yes, olive oil is gluten-free. It's not necessarily better than canola, it's just different. Canola is made from the rapeseed plant and is gluten-free and has no trans fats like soybean (vegetable) oil. Olive oil has flavor and some other stuff that's good for you, but it's not good for everything. Baking, for example, would be a bit gross with olive oil. I don't know of an oil that isn't gluten-free.

They're basically mixing canola/vegetable/olive oil and calling it pure olive oil. Bastards.

[Lister]

ahh ok, i got scared for a sec since i use a splash of olive oil to cook all my meats ( use as a anti stick not like deepfry or anthing)

[Tangerine]

Good info! thanks for letting us all know

[debmidge]

I dislike the taste of extra virgin olive oil......so wouldn't that be a clue as to whether or not you're getting the purer olive oil, by the stronger taste?

[RiceGuy]

Wow. I have noticed a little difference from brand to brand, but not much so far. I generally stick to a small set of brands so I hope those have been good ones. Thanks for the heads-up ChelsE!

debmidge, on Jul 9 2006, 06:53 AM, said:

I dislike the taste of extra virgin olive oil......so wouldn't that be a clue as to whether or not you're getting the purer olive oil, by the stronger taste?

Hmmm...I wonder what you have really been getting then. I guess it isn't going to appeal to everyone though.

[Camille'sBigSister]

Many thanks for the info, ChelsE. I'm furious!!! The bastards indeed!!!!!

Cissie

[gfp]

ChelsE, on Jul 9 2006, 05:49 AM, said:

Even when the bottle contains genuine olive oil, it may not be from Italy or Spain as the labels suggest - both countries import huge quantities of cheaper olive oils from Tunisia, Turkey, Morocco or Libya, bottle them and label them "imported from" Italy or Spain. This is deceptive marketing.

Many of the North African olive oils of of very good quality. Libya inparticular has vast plantations of Olive trees (try google earth) along the whole coastal plain, Noone can sell Libyan olive oil unless it is in excess, its controlled and the price is also controlled, I forget exactly but I think 20 pestari a litre. No basic food stuff can be exported unless its already in excess and export permits granted for a given time period. Nearly all the olive groves are organic so if its not actually grown in Spain or Italy this isn't really a problem and more than that they are only interested in shipping the oil which is most easily extracted and demands the highest premium, not the pulp for hexane extraction.

Quote

I dislike the taste of extra virgin olive oil......so wouldn't that be a clue as to whether or not you're getting the purer olive oil, by the stronger taste?

Not really it depends on the type of Olives as well.

The thing is for a good virgin olive oil in Italy you expect to pay €15 for a very good olive oil anything up to €100 a bottle. But the virgin olive oil is used sparingly.

If you want cheap and very good quality virgin olive oil you need to find a controlled "appelation" almost anything labelled Tuscan is overpriced (practically by definition) and you can get far better price/quality from Umbrian producers.
A good virgin olive oil is made from a single named producer....

[RiceGuy]

gfp, on Jul 9 2006, 08:38 AM, said:

Many of the North African olive oils of of very good quality. Libya inparticular has vast plantations of Olive trees (try google earth) along the whole coastal plain, Noone can sell Libyan olive oil unless it is in excess, its controlled and the price is also controlled, I forget exactly but I think 20 pestari a litre. No basic food stuff can be exported unless its already in excess and export permits granted for a given time period. Nearly all the olive groves are organic so if its not actually grown in Spain or Italy this isn't really a problem and more than that they are only interested in shipping the oil which is most easily extracted and demands the highest premium, not the pulp for hexane extraction.

Points well taken. I guess it's the deception, not just the possible lower quality product that is upsetting. It really should be as good as the label indicates, if not better. So, I guess even Europe doesn't know where the olives grew, only that the oil is the grade it is advertized to be. If good oil goes from outside Italy for example, then sold to Europe as the actual grade it truly is, they'd pass it I'd think. However, if the USA doesn't have strict enough standards for importing it, you just know some crooks are taking advantage of it.

[Fiddle-Faddle]

ChelsE, on Jul 8 2006, 11:49 PM, said:

some may be primarily canola or hazelnut oil to which a small amount of olive oil has been added for color and taste. http://www.drweil.com/u/QA/QA365372/

http://www.drweil.com/u/QA/QA365373/

Which explains why my husband, who is allergic to nuts, sometimes reacts to take-out pizza!!

This is potentially extremely dangerous to people with severe nut allergies.

[gfp]

RiceGuy, on Jul 9 2006, 02:52 PM, said:

Points well taken. I guess it's the deception, not just the possible lower quality product that is upsetting. It really should be as good as the label indicates, if not better. So, I guess even Europe doesn't know where the olives grew, only that the oil is the grade it is advertized to be. If good oil goes from outside Italy for example, then sold to Europe as the actual grade it truly is, they'd pass it I'd think. However, if the USA doesn't have strict enough standards for importing it, you just know some crooks are taking advantage of it.

To be accurate the appelation controlled olive oil is completely traceable. The problem is the US does not accept non US defined protected products.
It is illegal in Europe to sell a Parma ham NOT from Parma ... or Reggiano de Parmegganio not from Parmegganio ... however these international treaties are not recognised by the US in the interests of free trade and competition.

I know I can eat a Parma ham in Europe because the ingredients permitted are strictly controlled... the individual producer must follow strict standards the same goes for a Dijon mustard. It must be made int he protected area and must be made following strict controls. If I ask for a Chablis I will get a white chardonnay from 1270 hectares which consitute the entire region of Chablis....

Its just different ways of doing things.

[rinne]

I don't understand how they can not label it accurately, for anyone with an allergy to soy this is obviously a health issue if they are mixing soy oil in.