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Article: A PURIST'S GUIDE TO OLIVE OIL

Article from:
Vegetarian Times
Article date:
February 1, 2009
Author:
Copyright

New regulations and some shopping savvy can help you find an oil that makes the grade

What image comes to mind when you pick up a bottle of extra virgin olive oil? A small, sunny grove buzzing with workers rushing their olives to the local mill for pressing? The reality may in fact be quite different. While many producers in the Mediterranean turn out fresh, estate-bottled olive oil, some large manufacturers may blend oils from Turkey and North Africa along with local pressings. It's even possible that the "extra virgin" bottle in your kitchen doesn't meet the extra virgin standards set by the International Olive Council (IOC), which is based in Madrid.

MASKING AND MASS-MARKET MISINFORMATION

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