I know it's apparently pretty common for a lot of grocery store olive oils to be adulterated with canola/soy oil. But are there any that you would consider "safe"? What about the higher-end ones that are $30+ a bottle and come in a dark glass or metal container to protect from light exposure? How can you guarantee you're getting 100% extra-virgin olive oil? (I'm in BC Canada, so if anyone else here has a particular olive oil they like, please tell me what it is. I was thinking the Parthenon, European Deli, or pretty much any small food store on Commercial Drive might be good to check out the next time I go down to Vancouver.)
asked byOlivia (7540)
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on June 12, 2011
at 12:19 PM
The UC Davis Olive Center inspect domestic and imported olive oils.
Be thankful for this level of analysis. It's hard to find for those of us outside of the US.
on June 12, 2011
at 04:34 AM
Dont buy olive oil from Italy or Spain. There laws and standards are pretty relaxed on what they are allowed to do. Plus, the time spent in transit cant be good. I live in Australia and always buy oil from local producers. it doesn't cost much more and you know you will actually gt what you pay for.
on December 12, 2012
at 03:42 PM
I´m sorry Peter but olive Oil is a very important part of Spanish cooking and Spain is the top producer of olive oil in the world with one-third of all production worldwide. Extra-virgin olive oil comes from virgin oil production only, meaning the oil was produced by the use of physical means and without chemical treatment. It contains no more than 0.8% acidity and has superior taste, color and aroma making it excellent for use on salads, added at the table to soups...you should try olive oil from Spain to find out why is it the best!
A olive oil fanatic from Spain :)