|
ATTENZIONE!U.S.A PEOPLE, WATCH OUT FOR WHAT YOU ARE BUYING!The UC Davis Olive Oil Chemistry Laboratory collaborated with the Australian Oils Research Laboratory to evaluate the quality of the extra virgin olive oils sold on retail shelves in California. The tests found out that samples of imported olive oil labeled as “extra virgin” and sold at retail locations in California often did not meet International and US standards. Sensory tests showed that these failed samples had defective flavors such as rancid, fusty and musty. Negative sensory results were confirmed by chemical data in 86 percent of the cases. Their chemical testing indicated that the samples failed extra virgin standards for reasons that include one or more of the following: • oxidation by exposure to elevated temperatures, light and/or aging. • adulteration with cheaper refined olive oil (or refined oils such as hazelnut oil). • poor quality oil made from damaged or overripe olives, processing flaws, and/or improper oil storage. Tests also showed that: • 69 percent of imported olive oil samples and 10 percent of California olive oil samples labeled as extra virgin olive oil failed the IOC (International Olive Council) /USAD (United States Department of Agriculture) sensory (organoleptic) standards for extra virgin olive oil. Table 1 in the picture. Chemistry and sensory data provided by Australian Oils Research Laboratory.  |
