The European Union has been fighting fake olive oil for a decade. Fake olive oil? How’s that work?
Well, the fairly expensive Bertolli you pick up at the grocery may not be extra virgin olive oil … it may be heavily diluted with Turkish hazelnut oil or sunflower-seed oil from Argentina.
For a while, the EU had an olive oil investigative task force, but that ‘s been disbanded.
“Yet fraud remains a major international problem: olive oil is far more valuable than most other vegetable oils, but it is costly and time-consuming to produce—and surprisingly easy to doctor. Adulteration is especially common in Italy, the world’s leading importer, consumer, and exporter of olive oil.”
Read the off-pissing details here.