Is, Unfortunately, A True Story

Sadly, even though an olive oil is labeled as “extra virgin” that doesn’t always mean that is is, in fact, extra virgin.

69% of imported olive oil samples and 10% of California-made olive oil in circulation in the United States have been reported to fail the international and USDA standards in a 2010 report by the UC Davis (University of California).

To make matters worse, even a true extra virgin olive oil can be completely destroyed if exposed to heat and strong overhead fluorescent lights such as those found in supermarkets.