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Olive Oil Fraud

What's In A Name: How To Buy Quality Olive Oil

Cary Kelly | Posted 10.30.2012 | Taste
Cary Kelly

Extra virgin, cold-pressed, first-pressed, stone-pressed, unfiltered, low acidity... The lexicon associated with olive oil is confusing. I'll break down the vocabulary for you so you can focus on the pure, wonderful taste.

How America And The 'New York Times' Get Olive Oil Wrong

Tom Mueller | Posted 02.28.2012 | Home
Tom Mueller

American oil is in such a bad way because oil merchants aren't held to the same truth in labeling as they are in syrup, and can package every oil, fresh or rancid, genuine or soybean-laced, with the same meaningless label: "extra virgin, first cold pressed, bla bla bla."