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It's amazing how quickly after a morning of light reading a bottle that appeared to brim and glow with exotic, natural oil can suddenly look so yellow and rancid.
This morning I came across this expose from the NY Times on fraudulent extra virgin olive oil. Apparently 69% of olive oils sold in supermarkets are labeled deceptively and do not even test positive as olive oil.
I cook with olive oil at least once a day, so I was curious if the liter of Trader Giotto's Extra Virgin Olive Oil that I've purchased the last few times from Trader Joe's was truly made in Italy, or if it was moldy or spiked with other nasty oil mixes... and unfortunately it didn't make the cut. I'm disappointed with Trader Joe's on this one... but I still ran out this afternoon to buy their Premium 100% Greek Kalamata.
more on olives:
health benefits of olive oil
the greatest gift
clever uses for olive oil
indoor potted olive trees
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