Will the Real Olive Oil Please Stand Up?

Recipe in a Bottle

img_5152I grew up eating a lot of food cooked in butter, toast covered in butter – it was the oil of my childhood in the South! But in the past few years, especially living in Madrid, I became an olive oil person. I like it for cooking, I like it on toast, I like it for everything.

So as I was reading the book Real Food, Fake Food, I was surprised to find that many of the olive oils are actually a mix of fresh olive oil (the yummy stuff) and a refined, low-flavor, super-stable version of olive oil. Sure, the book calls that fake, but if you read between the intense accusations, it still shakes out that the labeling in this industry is deceptive. This doesn’t mean that every bottle is mislabeled, but Extra Virgin Olive Oils from California, it turns out, actually have a more consistently high…

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Author: JOL_Designs

|MRU Information Design Student| Soup Fanatic.

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