Olive Branch (photo by Daniele Musella, courtesy of morgueFile.com)

When you purchase imported olive oil you may not be getting what you paid for.

Laboratory tests conducted by UC Davis found that samples of imported olive oil labeled as “extra virgin” and sold at stores in California often did not meet international and US standards. The failed samples “had defective flavors such as rancid, fusty, and musty.”

Negative results were confirmed by chemical data in 86% of the cases. The chemical testing indicated that the samples failed extra virgin standards for reasons that include one or more of the following:

• Oxidation by exposure to elevated temperatures, light, and/or aging;

• Adulteration with cheaper refined olive oil;

• Poor quality oil made from damaged and overripe olives, processing flaws, and/or improper oil storage.

The scientists conducting the tests found that 9 of 10 California samples were authentic extra virgin olive oils, with one California sample failing the International Olive Council (IOC) and United States Department of Agriculture (USDA) sensory standard for extra virgin.

“Extra virgin” is the top grade of olive oil according to standards established by the IOC and the USDA. In addition to meeting chemistry standards for extra virgin, the oil must have zero defects and greater than zero fruitiness. Over the past several years, trained olive oil tasters who have served on IOC-recognized sensory panels have reported to the UC Davis Olive Center that much of the olive oil sold in the United States as “extra virgin” does not meet this modest sensory standard.

Moreover, there have been multiple media reports of fraud in the olive oil business, where extra virgin olive oils have been adulterated with cheaper refined oils such as hazelnut oil. Another method is to adulterate extra virgin olive oil with cheaper refined olive oil, thereby making chemical detection of adulteration more difficult.

To view the full report from the UC Davis researchers cited above, go to: Tests indicate that imported “extra virgin”olive oil often fails international and USDA standards

To have a look at some award-winning olive oils produced in the US, go to: Premium Olive Oils from California

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com