The olive oil conspiracy (dyed canola being sold as olive) - Page 4 - Mothering Forums
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#91 of 112 Old 02-14-2008, 01:13 PM
 
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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...

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#92 of 112 Old 03-05-2008, 04:58 AM
 
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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?
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#93 of 112 Old 03-05-2008, 11:08 AM
 
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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.

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#94 of 112 Old 03-07-2008, 03:08 PM
 
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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.
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#95 of 112 Old 03-07-2008, 05:45 PM
 
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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.

savithny, 42 year old moderate mom to DS Primo (age 12) and DD Secunda (age 9).

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#96 of 112 Old 03-08-2008, 02:48 PM
 
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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.
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#97 of 112 Old 03-09-2008, 06:11 AM
 
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Wow...OMG...I had no idea!
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#98 of 112 Old 03-09-2008, 06:28 AM
 
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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.
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#99 of 112 Old 03-09-2008, 01:41 PM
 
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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.
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#100 of 112 Old 03-09-2008, 03:58 PM
 
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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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#101 of 112 Old 03-17-2008, 08:53 PM
 
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Quote:
Originally Posted by SusanInItaly View Post
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.
Reporting back: (after 48 hrs)
Extra light--hardened up
Extra Virgin--nothing.
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#102 of 112 Old 03-18-2008, 02:35 AM
 
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:

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#103 of 112 Old 03-18-2008, 02:53 AM
 
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Canola oil IS mostly monounsaturated fat, which will harden in the fridge.

Polyunsaturates, like corn and soybean oil will remain liquid in the fridge.

Monounsaturates, like olive, canola and some nut oils will harden when chilled (this is why natural nut butters don't seperate if you stir them and put them in the fridge).

Saturates, like butter, cocoa butter, palm and coconut oil will be hard at cool room temperature but melt at body temperatures.
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#104 of 112 Old 03-18-2008, 12:42 PM
 
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Thanks, catnip, for the info. So, maybe this fridge test doesn't work to separate the good from the bad if Italy is adulterating its olive oil with cheap processed hazelnut oil like one article mentioned.
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#105 of 112 Old 03-18-2008, 01:54 PM
 
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Quote:
Originally Posted by catnip View Post
Canola oil IS mostly monounsaturated fat, which will harden in the fridge.

Polyunsaturates, like corn and soybean oil will remain liquid in the fridge.

Monounsaturates, like olive, canola and some nut oils will harden when chilled (this is why natural nut butters don't seperate if you stir them and put them in the fridge).

Saturates, like butter, cocoa butter, palm and coconut oil will be hard at cool room temperature but melt at body temperatures.
FWIW I've kept canola oil in the frig for months and it has never hardened.
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#106 of 112 Old 03-21-2008, 09:17 AM
 
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Does anyone know whether it's simply the fact that it's congealing that's important, or whether the time it takes to congeal matters as well? My olive oil is congealing now, but it's been more than 48 hours. I'm assuming that it's the congealing that matters, but if anyone has more information I would appreciate some input
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#107 of 112 Old 03-21-2008, 09:23 PM
 
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I'm still so confused. My Carapelli was out so I bought the Goya extra virgin olive oil.
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#108 of 112 Old 03-22-2008, 03:43 AM
 
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Quote:
Originally Posted by greenmansions View Post
FWIW I've kept canola oil in the frig for months and it has never hardened.
Canola oil is mostly monounsaturated fat, but it has a slightly higher ratio of polyunsaturated fat than olive oil does, so it would soildify at a somewhat lower temperature. In the back of a fridge, especially if it is set cold, it will harden.
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#109 of 112 Old 03-22-2008, 08:06 PM
 
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I use Newman's Organic Olive oil for cooking, it's nice. It's not from Italy/Greece, though- from Tunisia.

I would be thrilled to get to go try locally produced olive oil in Italy, though. Mmmmmmm....

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#110 of 112 Old 03-23-2008, 01:45 AM
 
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See, I live in California. I can buy half gallons of local organic olive oil at the farmer's market. They cost me $40, but oh, the flavor!
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#111 of 112 Old 03-23-2008, 03:08 AM
 
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I, too, am confused, and I just spent $40+ on a bottle of Santa Lucia Extra-Virgin Olive Oil D.O.P. after reading this thread.

I darn well hope it's REAL.

I ordered it online so it should be here in a week or so.
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#112 of 112 Old 03-23-2008, 07:25 PM
 
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FWIW I have 2 types of EVOO from Sams club and both congealed nicely in my freezing cold cupboards this winter (we have a point source heater and don't heat the kitchen at night). The brands are STAR and Colavita.

I wouldn't know snobby good olive oil if it hit me over the head but this tastes fine to me.
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