Extra Virgin Olive Oil’s Lost Virginity
Edible oils are often adulterated with inferior oils.
Olive oil’s most common adulterant is colza oil (rapeseed oil).
Over 600 people died in Spain in 1981 from an outbreak of toxic oil syndrome. It was caused by industrial colza oil sold as olive oil by street merchants.
Olive oil is routinely adulterated in Spain and Italy.
The world’s largest producers of olive oil are Spain, Italy, Syria, Tunisia, and Turkey (in that order).
Seven olive oil plants were shut down in 2008 for adding industrial chlorophyll to soybean and sunflower oils and labeling the bottles as “extra virgin olive oil.”
Industrial chlorophyll isn’t real chlorophyll. Chlorophyll can’t exist in a liquid state (something to think about when buying a bottle of liquid chlorophyll at a health food store).
Olive oil is also commonly adulterated with cottonseed, peanut, sesame, hazelnut, and poppy seed oils, and lard.
Olive oil is even adulterated with Vaseline (petroleum jelly).
Artificial color is added to hide these deceptions.
Beta carotene (made from coal tar) is sometimes added as a flavoring.
According to Chef Vito De Carolis …
“For looking for a good olive oil, first of all you have to have extra virgin olive oil. That’s the minimum. Then you have to TRUST the company.”
By the way, never heat olive oil above 200-250 degrees Fahrenheit.
Heating olive oil generates free radicals and … toxic fumes.