Taken from DrWeil.com

Question:

"I’ve heard that most of the olive oil sold in the United States isn’t really olive oil but something else passed off as “extra-virgin” or whatever. Is this true?"

Answer:

"Unfortunately, it appears to be true. I've been doing some research lately on the untold olive oil story, which is a scandal in need of widespread exposure and corrective measures. I'll be reporting on what I've learned this week in response to questions that I've been asked on the subject.

As you know, I recommend olive oil as the best all-purpose oil, not only for salads but for most cooking needs as well. The monounsaturated fat in olive oil appears to be protective against heart disease, some cancers, and other chronic diseases while saturated fats such as butter and other animal fats and polyunsaturated vegetable oils are associated with increased health risks. (Omega-3 fatty acids from wild salmon and other types of cold water fish also are beneficial to health.)

The highest quality olive oil (the extra-virgin form extracted from fresh olives with gentle pressing) also has a high fraction of antioxidant polyphenols that are very good for you. To qualify as extra-virgin, olive oil must have an acidity of less than one percent. (A few good brands state their acidity on the labels.) In Europe, olive oil must pass rigid taste and chemical tests to be ranked as extra-virgin and must be less than two years old. The age of extra-virgin olive oil is rarely stated on the labels of olive oil sold in the United States.

Most of the olive oil sold in the United States is imported from Italy or Spain. While some Italian and Spanish olive oils are of very high quality, many products sold in the United States as "extra-virgin" may be a lesser grade of olive oil and some may be primarily canola or hazelnut oil to which a small amount of olive oil has been added for color and taste. Some olive oil we get here may come from pomace, the olive pulp left after pressing out the oil. Additional oil can be extracted from pomace by treating it with hexane, a chemical solvent - not a good practice. Even when the bottle contains genuine olive oil, it may not be from Italy or Spain as the labels suggest - both countries import huge quantities of cheaper olive oils from Tunisia, Turkey, Morocco or Libya, bottle them and label them "imported from" Italy or Spain. This is deceptive marketing.

Tomorrow, I'll discuss the loopholes in U.S. laws that allow the sale of substandard olive oils here."

Andrew Weil, M.D.


Copyright 2006 Weil Lifestyle, LLC
All material provided on the DrWeil.com Web site is provided for informational or educational purposes only. Consult a physician regarding the applicability of any opinions or recommendations with respect to your symptoms or medical condition.

That is just sick! I’ve never heard of this before. I can’t believe that they can get away with it! Thanks for the heads up.

Hi Lulu, how depressing/shocking isn't it?
I was aware of some fraud for a few years, but I thought that the "first cold pressed extra-virgin certified authentic product of Italy" :laugh: variety was still ok.
I guess we might get more info tomorrow.
Have a good day! :)

This is sad...I bet the only ones that are authentic are the ones that no one can afford because it's like $20 a bottle...

I paid like 25.00 for a gallon tin of olive oil............grrrrrrrrr I sure hope its the real thing. How do we know which is which? By name brands?

Thanks for the info on this Lulu.

well, I get olive oil from the dollar store so I was never under the impression that is was the good stuff. But I just cook with butter. A pound last me about 2 months and I have had the same gallon of corn oil since christmas. So I just try to cook without oil and butter unless. The recipe directions ask for it.

How would we know its the good stuff?
I mean i pay already like 10 $ for a small bottle... but it would really get my goat if its bad stuff to beging with.....

GRRRRRRR

more info on olive oil from Dr Weil

Question:

Why does the United States allow the import and sale of olive oil products that aren’t really olive oil or aren’t really extra-virgin, even if they say so?

Answer:

A lot of the olive oil imported into the United States may not be olive oil at all, and much of it isn't the high quality "extra-virgin" olive oil as labels claim. The problem has to do with antiquated labeling requirements in this country, which date back to 1948 and use terminology not recognized elsewhere in the world, such as "fancy", "choice" or "standard". Furthermore, the U.S. hasn't established standards for olive oil quality comparable to those existing in Europe. There, extra-virgin olive oil must measure up to strict criteria in order to gain certification from the International Olive Oil Council (IOOC) or certifying bodies in individual countries, particularly Italy, Spain, Greece and France, where much of the olive oil in the European market is produced.
In addition, very little of the olive oil imported into the United States is tested here to see if it truly is olive oil or really is "extra-virgin". The North American Olive Oil Association (NAOOA), which represents olive oil importers, periodically tests imports at random but not in volume. The NAOOA concedes that some substandard olive oil is imported into the U.S. and labeled as extra-virgin but maintains the practice isn't as widespread as has been alleged. I do not agree.
The U.S. could bring olive oil sold in this country into line with European standards simply by joining the IOOC or by adopting its standards. As things now stand, only the California Olive Oil Council (COOC) certifies olive oils in this country. It's a great group, worthy of support, but it deals only with olive oils produced in California. The COOC is a member of the IOOC and adheres to the European standards in certifying California-produced oils. Both the COOC and the NAOOA want the U.S. to modernize its regulations governing imported olive oil. The COOC has petitioned the Department of Agriculture to establish standards in line with those prevailing in Europe and to change labeling requirements so that the term "extra-virgin" can be used only for olive oils that would make the grade in Europe.
The downside to adopting the European standards could be higher prices, particularly for extra-virgin olive oil, but at least U.S. consumers would actually get what we're paying for. Consumers choose olive oil thinking they are getting a healthier product than ordinary vegetable oil. If it isn't, they need to know about it. To make your voice heard in this matter, write your U.S. senators or representatives in Congress. If you don't know who they are, you can find out and get their email addresses by visiting www.congress.org.
In the meantime, here's a tip: To find out if your olive oil is the real thing, put it in the refrigerator. If it clouds up, it really is olive oil. It will clear up when it returns to room temperature.
Tomorrow, I'll discuss how to find and choose high quality olive oil.
Andrew Weil, M.D.
Moderator Dr. Weil Team
Weil Lifestyle, LLC


and I will update tomorrow with how to find and chose a high quality olive oil from Dr Weil..

After reading the discussions I found one good link that was mentioned posted by the moderator for Dr Weil..This is for California olive oil..which looks actually great:)

www.cooc.com

Lulu

thanks so much lulu! well i would rather pay higher prices than be poisoned. if it isnt really olive oil and its hydrogenated oil of some kind it can be quite bad for you! looks like to ensure safety i will need to start buying from a california brand that is California Olive Oil Council (COOC) certified. i knew this was a problem with sugar (most sugar on the market is really beet sugar not cane) but now olive oil.

I will keep reading this information - again much appreciated Lulu.

I also will be putting my olive oil in the frig and see if it real or not.

i have been storing mine in the frig now anyhow because apparently olive oil does go rancid if left room temperature. i wasnt aware of this until i read dr weil's book 8 weeks to optimum health. it makes sense. i've always stored my flax seed oil there.

Littleitaly I knew about flax seed would go rancid very quickly but did not know about the olive oil.
Today I went out shopping looking for good olive oil..For a few years i have always bought Bertolli but after reading that it is not 100% olive oil I will not be buying any more..I tried to find a good olive oil today..I could not..I found one that was supposedly organic..but no cloudiness on the bottom..so my suspicions are that it is not 100% pure neither..frustrating..will look again tomorrow for some..

Lulu, I have been using Colavita and it seems to be the real thing, except that there is no expiration date. :(
Will have to see...

grrrrr ...I bought the FAKE stuff !!!!!!! :(
here I thought I was doing something good to change to this,,,,,,,,now THIS! GRRRR........

Last update from Dr Weil on Olive Oil

DrWeil.com

Question:

"How can I be sure that the olive oil I buy really is what it is supposed to be?"

Answer:

"Given the fact that a lot of the imported olive oil sold in the United States really isn't even olive oil or isn't very high quality, finding one that is what it claims to be can take some work. I've heard reports that some national store brands of imported extra-virgin olive oil bought in bulk and sold at bargain prices are actually substandard oils. I haven't been able to verify this, but I would be skeptical of house brands sold at bargain basement prices. Here is some additional information that may help:

* Be suspicious of low prices. You're not likely to find true extra-virgin olive oil for less than $12 for a 500-ml bottle. The best quality olive oils command very hefty prices. One brand, Manni, a Tuscan olive oil used in the finest restaurants in the U.S. and Europe, sells for about $260 for 30 ounces (that's extreme).
* Look for imported oils certified by the International Olive Oil Council (IOOC) or by olive oil certifying bodies in Italy (DOP), Spain (DO) or Greece (HEPO). Be wary of any imported oils not marked with the logos of these certifying agencies, and do not be fooled by the term "imported from" these countries, which merely means it has passed through the region on its way to market. Instead, look for "made in" or "manufactured in" to confirm the country of origin.
* Look for California olive oils certified by the California Olive Oil Council (COOC). Most of these olive oils come from small producers and are sold locally and via the internet. You can link to individual producers whose oils have been certified via the COOC website (www.cooc.com). These olive oils tend to be expensive compared to supermarket brands, but at least you can be sure you're getting what you pay for. Be skeptical of any California olive oil lacking the logo of the COOC on the label.
* Make sure the oils you buy are no more than one year old. If stored properly, olive oil has a shelf life of about two years so the older the oil, the more likely it is to turn rancid. Good oils will be stamped with a packaging date.
* Don't focus on the color of the oil. Good olive oil can range in color from light yellow to green depending on the variety of olives used. Color is no indication of the quality of the oil.
* Choose oils contained in dark-colored or opaque containers. Light damages oils. At home, store the oil in a cool, dark place.
* If you're buying olive oil in a store that is offering tastings, avoid any with a chemical flavor or odor (the oil is no good if the taste reminds you of nail polish, rubber or PLAY-DOH). You should note the flavor of olives. Good oils also taste fruity, peppery, or may remind you of grass. A little bitterness is okay as long as the taste doesn't overwhelm the oil's flavor."

Andrew Weil, M.D.

Thanks for starting this thread, Lulu! I just saw it ... had been thinking of getting some olive oil as I don't usually use it ... guess I'll stick to my canola for awhile and when I do go the olive oil route I will look for that California certification ... and as for the European standard, I'd say it'd be worth it to pay higher prices if one wants to get a good product.

"dont believe what you hear and only believe half of what you see"\
I read about the smuckers scandal where it was uncovered that their 100% fruit preserves was only 34% fruit.

My conclusion is - we did not see it being made, or raised, or stored etc, so we only have faith to go by, therefore I buy the cheapest available product, and stay away from marketing BS like olive oil, or extra-virgin olive oil, or 100% fruit, or grass fed beef, or organic food, or free range chicken. etc

funny how some people who dont have faith in God have enough faith to believe marketing claims.

I figure, in 30 years, the amount of money one saves by buying cheap stuff over the "organic" stuff, will be enough to treat any ailment that might,or might not, affect one.

your argument isn't very sound. to the best of my knowledge there is not enough money in the world to cure tumors or cancers that are caused by carcinogens/pesticides. also it's not a "marketing claim". dr. weil has nothing he's marketing or nothing to gain here.he is just trying to do a public service. i have plenty of faith in God, but he also endowed me with an intellect and free will. you are right,we did not see it being made, or raised, or stored etc, therefore I read labels and try to the best of my knowledge to make an informed decision as to my food products. i'm not likely to believe a conspiracy that all organic growers are defrauding the public.:laugh:

Wild Card: I wonder if you'd feel differently if you actually were 30 years older and had tumors or cancers caused by carcinogens/pesticides. :) Good luck, anyway, on saving all that money and hope it's enough to see ye through if you do develop cancer.

As for faith, intellect and free will would be my choice also in making decisions about what to put into my one and only body.

I am not accusing Dr. weil of anything. He is the one exposing the scams- bravo to him.

I am saying, people are buying expensive stuff because doctors told them they are better. sometimes it is better to go with the gut. was it not doctors who said margarine was better than butter?

true. many doctors directed their patients to consume margarine (what were they thinking!:laugh: ). still i never bought margarine anyhow because it was synthetic. they also say splenda is ok to consume but im not about to follow them on that approval either. but margarine is actually much cheaper than butter. i think often what makes many products expensive is that they are not processed with fillers so you get more of a natural product. like natural peanut butters or almond butter have nothing but ground nuts in them, but a jar of skippy or jiff is full of countless additives to make the market price cheaper. there are some products we are fortunate enough to get that are not,like cow milk is usually more expensive than a box of soy milk. i havent drunk cow milk in years but if soy milk was more expensive i would just give up drinking both the soy and cow.:D