Wednesday, July 25, 2012

Olive Oil, or is it?


Olive oil, being cholesterol free is currently the star of the oils. We have been using it, and especially the extra virgin grade, exclusively in our house for years. I have done so with confidence that is the right choice for our health.  But of course, yet again, when it comes to the food you eat, it isn't ever that easy. After hearing that what we buy in the store is often mixed with other cheaper and less healthy oils , I was shocked (how can I still be so naive?) and rushed to find out more.

Turns out there is cause for alarm. It truly is a case of Buyer Beware! The Canadian Food Inspection Agency has been doing random testing on bottled olive oils taken from Canadian grocery store shelves for years and has been handing out fines to companies who are selling what is labelled as 100% olive oil, but is actually olive oil mixed with other vegetable oils or cheaper grades of olive oils. All in the name of increased profits. When caught, the companies linked to the products have been fined, but the fraud continues.

These adulterated oils look the same to consumers' eyes. So what is a person to do? I'm still struggling with that one, but having a look at some of the following is a start.

Further information:
The Chronicle Herald, published "Slippery Slope to the Truth", June 5, 2012.
Past president of the Canadian Food Inspection Agency, Ronald L. Doering, "Losing Virginity: The Adulteration of Olive Oil", March 2012.
The Globe and Mail published "That Olive Oil May Not be that Virginal", Nov. 22, 2011.
CBC's "Marketplace" did a story on fake olive oil in 2000.
An explanation of the different grades for olive oils according to the International Olive Oil Council (IOOC) definitions.
"Is Your Olive Oil Really Olive Oil?" Mark's Daily Apple  offers some advice.






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