Warning-- Your Olive Oil May Be Diluted With Toxic Oils!

If you have been trying to eat healthy and use olive oil, be careful! The chances are the olive oil you use is not the real thing.  For years now the olive oil industry has been able to get away legally with fooling the American consumers by selling oil labled as EVOO (Extra Virgin Olive Oil), but is really olive oil heavily diluted with soybean, hazelnut, peanut, vegetable oil or even lampante (the poorest quality olive oil from olives that fell on the ground and has been traditionally used for lamp oil.)

According to Natural News, At least "50 percent of the olive oil sold in the U.S. is not actually pure olive oil, as some brands claiming to be "extra-virgin" or "100 percent Italian," for instance, have actually been adulterated with toxic rapeseed oil, more popularly known as canola oil, soybean oil, and other low-grade oils."

The University of California, Davis published a report on olive oil back in 2010 in which researchers found that 69 percent of imported and ten percent of California-based oils labeled as olive oil did not pass International Olive Council (IOC) and US Department of Agriculture sensory standards for extra virgin olive oil.

One of the problems is that imported olive oil, most of what this country consumes, is not high on the FDA's list for purity testing, and so it's easy for impure oil to get through.

For those trying to lose weight and for health reasons are avoiding other processed oils, this might be the reason why olive oil is not working for you.

True extra virgin olive oil (EVOO) has a vibrant spicy flavor and shouldn't taste bland. It should be green colored, not pale and yellowish. Typically real EVOO is stored in dark glass bottles, so that it will stay fresh and won't be harmed by light. Experts recommend avoiding any olive oil in clear plastic bottles.

True olive oil contains 200-plus highly beneficial ingredients, including anti-oxidents, which help keep the body functioning at a healthy level.  Bad olive oil is full of free radicals and impurities that can cause disease in the body.

Of those brands tested, the following failed to meet extra-virgin olive oil standards:

Filippo Berio
Newman's Own
Rachel Ray
Whole Foods

The following brands were found to meet extra-virgin olive oil standards as part of the study:

Corto Olive
California Olive Ranch
Kirkland Organic
Lucero (Ascolano)
McEvoy Ranch Organic

Be sure to avoid any olive oil labeled as "light," as these are the lowest quality olive oils available. Also, be sure to choose either California-based olive oils, the vast majority of which are legitimate, or imported olive oils certified by IOC.

If you or someone you know has allergies to peanut, soy or other oil, it is important to avoid most of the olive oil found in grocery stores, especially the more inexpensive stuff.

The best sources I've found do cost more (a good sign that they are real) but are worth the effort to get. I recommend looking for smaller domestic olive growers like those in Napa and Sonoma in California. The California Olive Olive Oil Council [COOC] certifies purity of oil produced in California.

Certification as organic can also be a sign of quality. If you can find imported oils with IOC certification on the label, go for them.

Here are a few of my favorite brands:

For domestic olive oil at a good price try La Conda Ranch Olive Oil from the Olive Hut

For good imported olive oil try Barbera Frantoia EVOO from Gus Sclafani Corp.


The UC Davis Study on olive oil:

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