Tuesday, August 14, 2007

l'Olio d'Oliva

The August 13, 2007, New Yorker has a very interesting essay concerning "adulterated" olive oils in Europe:

"In 1997 and 1998, olive oil was the most adulterated agricultural product in the European Union, prompting the E.U.’s anti-fraud office to establish an olive-oil task force. ... The E.U. also began phasing out subsidies for olive-oil producers and bottlers, in an effort to reduce crime, and after a few years it disbanded the task force. Yet fraud remains a major international problem: olive oil is far more valuable than most other vegetable oils, but it is costly and time-consuming to produce—and surprisingly easy to doctor. Adulteration is especially common in Italy, the world’s leading importer, consumer, and exporter of olive oil."

Speaking of olive oil, lemme show you my favorite l'olio d'oliva:

Fragrant with just enough cloudiness to let you know that it's made from first-press olives, you can't go wrong with Colavita!

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