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The olive oil conspiracy (dyed canola being sold as olive) - Page 5

post #81 of 112
I have a bunch of racconto evoo I bought on sale...here's hoping. It's so green it made me nervous, but I AM used to bertolis...which is apparently a common perp...so, maybe I'm just not familiar w oo.

I put a little baby food jar full into the fridge. I'll let you know how it turns out.
post #82 of 112
Thread Starter 
update: http://www.mothering.com/discussions...3#post10084543

i ended up donating a bunch of non-olive oil that i had picked up on sale. URGH!
post #83 of 112
I put the following brands in the refrigerator for 48 hours, and here are the results:

Bertolli--very little change (did become slightly thicker)
Carapelli--no change
Pompei--no change
Colavita---congealed pretty well (not completely)
Lucini---congealed the quickest (100% complete)

While I doubt that Lucini and Colavita are truly 100% EVOOils, they at least seem to have a much higher percentage of olive oil in them than bertolli, carapelli, and pompei.
post #84 of 112
Subbing
post #85 of 112
Paul Newman Organic EVOO

I put a couple tablespoons in a container and placed it in the fridge. The oil was solid within 24 hours.

Hope this helps.
post #86 of 112
For those mamas on the East Coast, or where there is a Stop n' Shop (I know, I know I hate that place too) their regular olive oil congealed but, the EV did not. Goes to show when I'm in a pinch, cheap is not always the way to go.
post #87 of 112
Love this thread. I was actually going to stop using olive oil anyways after this bottle is done in favor of locally grown cold-pressed,extra virgin canola oil. Similar to evoo in prive and apparently equal in terms of nutrition- mom heard a program on CBC about it. Here is one link: http://www.organicagcentre.ca/Market...nola_niche.asp
post #88 of 112

Fake OO

So, I tried the test with my OO I bought from Aldi and it didn't change at all. Totally fake. Grosses me out. I guess I'll be taking it in for a refund or something.

UPDATE
- It look a while but it ended up getting very very cloudy and very thick. I think it might have congealed if DH would've left it in the fridge.
post #89 of 112
Quote:
Originally Posted by mumster View Post
Love this thread. I was actually going to stop using olive oil anyways after this bottle is done in favor of locally grown cold-pressed,extra virgin canola oil. Similar to evoo in prive and apparently equal in terms of nutrition- mom heard a program on CBC about it. Here is one link: http://www.organicagcentre.ca/Market...nola_niche.asp
Have you read The Great Con-ola? I try reeeeaally hard to avoid vegetable oils.
post #90 of 112
I am in New Zealand for a while and even the off brand evoo coagulated after a few hours in the frig. I had it in a bean salad and when I took the salad out I was all bummed about it being coagulated because that never happens at home...looks like I need to stop buying Bertoli at home!
post #91 of 112
wow, this is scary. i am greek, so i put olive oil in everything i cook (i bake with butter or cocconut oil). i would love, love, love to get some evoo from our village in greece. my mom is going there this summer, so maybe she can bring some back...

anyway, is it nieve of me to assume that my organic evoo isn't going to be fake? i suppose i should test it...
post #92 of 112
OMG, I am in shock! How is it that I have never heard of this? I read about food and health all of the time!

I'm not sure if I'll ever buy olive oil again.

Quote:
In 1995, the federal Food and Drug Administration (FDA)
stated that from 73 olive oils tested for purity, only 4%
were pure olive oil -- the remainder were determined to be
blended with other oils. Although the olive oil
association disagrees with the FDA findings, the concern of
impure oils has grown in the last two years and the
government does not have the resources to restrict the
companies that claim to sell pure olive oil. The FDA
Center for Food Safety and Applied Nutrition has indicated
that it doesn't like to see people mislead, however, the
resources are not available to present these violations.
http://info.sen.ca.gov/pub/97-98/bil...sen_floor.html

I found this list of adulterated brands on curezone.com, but there's no citation provided, so I have no idea where they got this info from or if it's at all accurate:

Quote:
Adulterated brands of extra virgin olive oil
with country of origin

Andy’s Pure Olive Oil (Italy)
Bertolli (Italy)
Castel Tiziano (Italy)
Cirio (Italy)
Cornelia (Italy)
Italico (Italy)
Ligaro (Italy)
Olivio (Greece)
Petrou Bros. Olive Oil (California)
Primi (Italy)
Regale (Italy)
Ricetta Antica (Italy)
Rubino (Italy)
San Paolo (Italy)
Sasso (Italy)
Terra Mia (Italy)




Distributors caught selling adulterated olive oil

Altapac Trading
AMT Fine Foods
Bella International Food Brokers
Cher-Mor Foods International
D&G Foods
Deluca Brothers International
Gestion Trorico Inc.
Itaical Trading
Kalamata Foods
Les Ailments MIA Food Distributing
Lonath International
Mario Sardo Sales, Inc.
Petrou Foods, Inc.
Rubino USA Inc.
Siena Foods Ltd.
Vernon Foods
Anyone else find any lists of good or bad brands of olive oil? Is it possible to buy 100% real olive oil in the supermarket?
post #93 of 112
Badia is bad. I made jerk sauce the other night with some of it, and it's been in the fridge for 3 days now and the olive that sepperated from the sauce is clear and still completely luquid.
post #94 of 112
I did the fridge test on Wegmans extra virgin olive oil. It has been in the fridge for almost 3 days, and most of it has remained a clear, thin liquid. There are some solid bits floating in the liquid and adhering to the sides of the bottle. So it seems that Wegmans olive oil is perhaps a mixture of olive oil and some other oil.
post #95 of 112
Quote:
Originally Posted by rayo de sol View Post
I did the fridge test on Wegmans extra virgin olive oil. It has been in the fridge for almost 3 days, and most of it has remained a clear, thin liquid. There are some solid bits floating in the liquid and adhering to the sides of the bottle. So it seems that Wegmans olive oil is perhaps a mixture of olive oil and some other oil.
The thin puddle of mine in a dish took more than two days to thicken up, but it eventually did. Mine was in the door of my fridge, which is often opened by my children, who stare into it and then forget to close it completely.

I actually emailed Wegmans customer service. I did NOT mention I did the test, since mine was not run under the most scientific conditions. I did suggest that given the recent publicity about olive oils that they might address what *their* quality control standards were in their little "consumer newsletter" part of their weekly grocery flyer. They emailed back saying they thought that was a good idea, and that as far as olive oil quality goes they rely on their supplier, who supposedly tests regularly and who they trust. Hm.
post #96 of 112
Another Fake brand, Omaggio from Sam's Club, (of course a Walmart Affiliate ) Distributed by Axiom Enterprises. I put this in the fridge for 24 hours with zero change. I called the local news about it too.
post #97 of 112
Wow...OMG...I had no idea!
post #98 of 112
I just put my Carapelli in the frig. I have both extra light that I use for cooking and extra virgin I use for flavor.
post #99 of 112
This is so crazy.... glad this was bumped up.

i just put little dishes of Lucini, WF Spanish EVOO and WF Greek EVOO in the fridge, i'll report back.
post #100 of 112
That's awful! I have Santini EVOO that I bought at Trader Joes. I just poured a bit into another jar in put it into the fridge. We'll see what happens.
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