Is the olive oil industry pulling a fast one on us? I mean, EVOO has become part of the lexicon and anybody who cooks buys it. But is it really that pure?
I don't know whether you caught this news story last month. I saw it briefly and didn't give it much thought. Now, Wine Spectator has brought it to my attention again. It seems olive oil producers are passing off run-of-the-mill virgin olive oil as extra virgin. Anyone who buys olive oil knows extra virgin costs more. If this is intentional - not the result of environmental factors that affect the natural oxidation process - how slippery!
Here's a link to the article: http://www.winespectator.com/webfeature/show/id/43259
Be sure to read the comments section, in which some investigative soul has listed the brands that passed and failed the test. Ironically, you'll find on the list of failures the oily product of the one-and-only Ms. EVOO herself.
Although I have purchased a bunch of the losers, I usually buy a really good bottle online and save it for dishes that need a drizzle of something fantastic. But now, instead of buying extra-virgin for everyday use, like for sauteing vegetables, I'll try the regular stuff - at least until more stringent standards are set and the industry complies with them.
What about you?