Many of the olive oils lining supermarket shelves in the United States are not the top-grade extra-virgin oils their labels proclaim, according to a report from the University of California, Davis.
Researchers analyzed popular brands and found 69 percent of imported oils and 10 percent of domestic oils sampled did not meet the international standards that define the pure, cold-pressed, olive oils that deserve the extra-virgin title.
"Consumers, retailers and regulators should really start asking questions," said Dan Flynn, executive director of UC Davis' Olive Oil Center, which conducted the study in partnership with the Australian Oils Research Laboratory, in South Wales.
Funding for the study came in part from California olive oil producers and the California Olive Oil Council, a trade group that works to promote locally produced oils.
Although the survey's sample size was relatively small and selected at random — 19 widely distributed brands purchased from retailers in San Francisco Bay Area, Sacramento and Los Angeles — the study held the claims on their labels to a scientifically verifiable standard, said Flynn.
The results came as the U.S. Department of Agriculture prepares to adopted scientifically verifiable standards for nomenclature such as "virgin" or "extra virgin," in an effort to clear up concerns about labeling accuracy. The standards will be implemented in October, and are similar to those upheld by the International OliveCouncil.
The "extra-virgin" designation indicates that the oil was extracted without the use of heat or chemicals, is pure, satisfies a taste test and falls within chemical parameters established by the IOC.
The United States is the world's third-largest consumer of olive oil, 99 percent of which comes from foreign producers.
For the record, this is Joltin' Django's preferred extra-virgin olive oil (don't look for it at your local dollar store) ...
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