Many major brands of olive oil failed to live up to their extra-virgin labels in a recent study. The study, conducted at the University of California-Davis, looked for the presence of oxidation and whether other oils had been used to dilute olive oil classified as "extra-virgin," due to growing truth-in-labeling concerns in the U.S. market. "It's become a very sophisticated practice, the adulteration of olive oil throughout the world," said Charles Shoemaker of the Olive Oil Chemistry Lab at UC-Davis.

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