Olive trees have been grown around the Mediterranean since the 8th millennium BC, with Greece being the largest consumer of Olive Oil in the world. Besides food, olive oil has been used for religious rituals, medicines, as a fuel in oil lamps, soap-making, and skin care application.
Unfortunately, there is a 70% chance that the olive oil in your pantry is not the kind that you want for optimum health, In fact, it is not even close.
Currently, seven of the largest olive oil manufacturers in the United States cut their product with less expensive, inferior oils, like canola oil or sunflower oil. This saves the company large amounts of production dollars, at the expense of their customers and their customer’s health.
In 2008, 400 Italian police officers conducted a crackdown named “OPERATION GOLDEN OIL.” They uncovered 85 olive oil producing farms that were adding chlorophyll to sunflower and canola oil and then selling it as extra virgin olive oil. The mixture is perfumed, colored, and flavored before being distributed.
The operation inspired the Australian government to conduct their own study and eventually NOT ONE brand in the country of Australia was given a certification as being “pure.”
Recently, the University of California studied 124 brands of extra virgin olive oil, and more than 70% of the brands failed the test.
Here is the list:
THE BRANDS THAT FAILED THE TEST:
- Antica Badia
- Felippo Berio
- Whole Foods
THE GUYS THAT PASSED THE TEST AND CAN BE TRUSTED:
- Corto Olive
- Bariani Olive Oil
- Kirkland Organic
- Olea Estates
- McEvoy Ranch Organic
- Cobram Estate
- California Olive Ranch
Additionally, there are some tests you can do yourself to gauge your olive oil. Place the bottle in the refrigerator for 30 minutes. If the oil is starting to solidify, then it likely contains a large amount of monounsaturated fat, which is a good thing.
You can also pay attention to the certifications, “Australian Extra Virgin Certified” or “California Olive Oil Council Certified Extra Virgin.” Knowledge is power, right?