Olive Oil and Virginity

Olive OilVirginity has long been held to to be the standard for determining the quality of olive oil.  But, according to a study by the UC Davis Olive Center, 73% of the top five brands of imported extra-virgin olive oil did not meet the international standards for being considered extra-virgin.  The extra-virgin label, for all you non-olive oil connoisseurs, simply means that the olive oil is free of defects.  An international organization called 3E is trying to make it easier for consumers to select good-quality olive oils by introducing the new “super-premium” category.  In order to qualify, producers  must submit evidence regarding their cultivation methods, milling and storage practices.  The olive oil itself must also pass various chemical and sensory analysis tests.


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