Jessica Fu for the New Food Economy:
The olive oil industry wants more government oversight. On Monday, the American Olive Oil Producers Association (AOOPA) formally requested the Food and Drug Administration (FDA) set and enforce quality standards for different kinds of olive oil. In a citizens’ petition, it argued that the current dearth of industry regulation is causing “widespread mislabeling of grades, adulteration, consumer mistrust, and unfair and unethical industry business practices.”
[…]
Englehart’s claim is corroborated by evidence that olive oil is frequently mislabeled. In 2011, a team of researchers at the University of California Davis analyzed samples of popular olive oils labeled as “extra virgin.” Scientists found that, among the five top-selling olive oil brands in the U.S., 73 percent of samples failed to meet the International Olive Council’s definition of “extra virgin.”
Until recently, I don’t think I’d ever actually tasted fresh olive oil. My friends went to an olive farm and made their own olive oil. When they came back, they let me sample a few that they had made and they were delicious, even on their own. I imagine he’s weened himself by now, but at the time I think my buddy would sometimes drink it on its own—sort of like a fine whiskey.
Shopping for olive oil does make my head hurt a little, so some formal standards sound nice. But, knowing me, I’ll probably just buy the pretty one anyway.