Summer is almost here, all those salads and veggies on the grill are going to need some olive oil but here is something we need to read about that…
We have an oil problem on our hands, and it has nothing to do with renewable energy and carbon emissions.
When experts convened recently at the 104th annual meeting of the American Oil Chemists’ Society, there was heated debate over what to do about olive oil. Even though concerns over poor quality, mislabeling and outright fraud surfaced a few years ago, olive oil continues to be plagued with credibility issues, even as it finds its way into more American homes and countries around the globe attempt to set quality-control standards. The state of extra-virgin olive oil — which is extracted from olives via mechanical means, not chemicals or heat — has been particularly controversial. While some industry insiders insist that stories of rampant adulteration are greatly exaggerated, others beg to differ.
(MORE:It’s the Olive Oil: Mediterranean Diet Lowers Risk of Heart Attack and Stroke, Study Finds)
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