Fake Olive Oil

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You're eating a lot of fake, rotten olive oil here's how to find the real stuff

  • Know that certain words are meaningless. Words like "light," "natural," or "pure" are all unregulated terms and don't carry any meaning.
    In the US, terms like "first pressed," "cold pressed," and "first cold pressed" are also unregulated and therefore meaningless those terms date back to old ways of making oil that are rarely used now.
  • Only buy "extra virgin" olive oil. Even if much of that is faked, know that things just labeled "olive oil" or "pure olive oil" are even more likely to be poor quality.
  • Olmsted also recommends certain producers, including
  • Certain retailers also stock high quality oils, including
  • Certain certifications are excellent signs of quality.
    • For California oils, you can look for "COOC Certified Extra Virgin."
    • The "EVA" label from the Extra Virgin Alliance is a global certification.
    • Italian olive grower association UNAPROL has a "100% Quality Italiana" certification that's another great sign.
  • If you can find a harvest date on a bottle, that's great you don't want anything older than one year old.
  • Fresh is key. You don't want to expose the oil to light, which will degrade it, and it starts to go bad as soon as you open it. For that reason, Olmsted recommends small cans or bottles that you use quickly.

source  Kevin Loria, Tech Insider

Study shows Extra Virgin Olive Oil staves off multiple forms of dementia in mice

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