Extra-virgin olive oil: I’m buying Californian
Pat Bailey writes at The University of California food blog:
Buyer beware, is the message of a new study from the UC Davis Olive Center, which found that many of the imported olive oils sold in California retail stores are not “extra virgin” oil as their labels claim they are.
Extra virgin olive oil is the top grade and priciest of olive oils. To meet international standards, extra virgin must be removed from the olive without using heat or solvents. It also has to meet specific criteria for chemical makeup, flavor and aroma.
However in the new study, researchers at UC Davis and in Australia discovered that 69 percent of the imported oils sampled, compared to just 10 percent of the California-produced oils sampled, failed to meet internationally accepted standards for extra virgin olive oil.
The imported oils tested were purchased from supermarkets and “big box” stores in three California regions: Sacramento, the San Francisco Bay Area and Los Angeles County. The California brands, however, were found only in the Sacramento and San Francisco Bay Area.
Defects in those oils that failed to pass muster included oxidation from excessive temperature, light or aging and addition of cheaper refined olive oils. Other flaws may have been linked to improper processing or storage and use of damaged or overripe olives.
The complete report from the study, which is the first of its kind from an American college or university, is available online from the UC Davis Olive Center at: http://olivecenter.ucdavis.edu/.
The study was funded by Corto Olive, California Olive Ranch and the California Olive Oil Council.
Anecdotal reports of low-quality olive oils lurking behind extra-virgin labels have been floating about for some time but this is the first “empirical proof” to support those suspicions, according to Dan Flynn, executive director of the UC Davis Olive Center..
“The intent of the study was to provide consumers and retailers with an accurate picture of the quality of olive oils now being marketed through grocery stores and other retail outlets in California,” said Flynn, noting that the United States is the third-largest consumer of olive oil in the world.
“Our hope is that these findings will lead to improved methods for evaluating extra virgin olive oil, and increased consumer confidence that “extra virgin” on the label means extra virgin in the bottle,” he said.
I am actually a little surprised at your post. A California study resulting from a California Institution well known in California and beyond, for researching and promoting California based agriculture.
To top it all off, the study is funded by the California Olive Ranch, the California Olive Oil Council in conjunction with the Australian Olive Association a country that has that unique “let’s cooperate and collaborate” attitude for mutual import-export benefits (wines) with the state of California. Seem incredible ? Here’s an excerpt:
“Australia. Free Trade Agreement. California Trades with Australia. Australia Invests in California. Australia is the 12th largest market for…”
http://www.usa.embassy.gov.au/files/whwh/California.pdf
Further more if one does a quick search on this topic you immediately realize that my opinions above are corroborated by factual information and remarks from the President of the “North American Olive Oil Council” that specifically refers to the Published UC Davis Study as irresponsible and confusing the consumer when the Pro’s say that it means biased and not credible.
July 16 2010 NEPTUNE, N.J.–(BUSINESS WIRE)– “Like too many studies about food, a recent University of California at Davis study on olive oil is causing confusion among consumers. In the U.S. market, 99 percent of the olive oil sold is imported, and the largest olive oil trade association is fighting to set the record straight about the authenticity, quality and health benefits of imported olive oils…” http://finance.yahoo.com/news/Olive-Oil-Importers-Question-bw-1291103889.html?x=0&.v=1
I strongly suggest that one read the above link as it reassures a consumer, that the very vast majority of Olive Oils sold in the USA in fact do conform to International standards of quality and of course North American standards as well.
I have no qualms about purchasing Spanish, Tunisian or any North African/Mediterranean Olive Oil as a Cold Pressed Virgin Oil, as who in their right mind would consider buying anything but Cold Pressed Extra Virgin Olive Oil anyway.
Just another really Credible study done by UC Davis and their “working for the Industry” glorified research Labs that exist on “pay to play” corporations monies.
Nick
23 July 2010 at 9:39 pm
Good points. I was trusting the integrity of the scientists, probably a mistake given the obvious conflicts of interest. In any event, I’m using much less olive oil than formerly so I have on hand enough for many months (mostly Whole Foods Greek EVO oil).
LeisureGuy
24 July 2010 at 7:12 am
While the importers are already crying foul of this study, questioning it’s objectivity given that it was funded by the local CA industry, it was done by some of the most respected oil chemists from around the world. The importers say that only 1% fail the tests they do, but they never make public how the samples were chosen for testing. Incidentally, the Australian Consumer Association (a highly respected and completely independent consumer advocacy body) randomly selected oils from Australian supermarket shelves and also found that a lot of the big names in imported oils from the EU also failed tests for extra virgin.
Roger
24 July 2010 at 9:47 am
There are some lovely limited-production California olive oils, but they are expensive. However, given my current level of oil usage, they are no longer over-priced for me.
LeisureGuy
24 July 2010 at 10:27 am