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Is Your Olive Oil a Fraud?
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<blockquote data-quote="phoenix" data-source="post: 856086" data-attributes="member: 12578"><p>Depends what you are using oil for and where you are buying, I'm not sure it's easy to find out the truth.</p><p>Most of the references in the original article and the guardian one are from the US, not Europe. A very different market with different costs and trade barriers involved. I'm not certain that all their concerns apply in Europe where production is to a certain extent subsidised by the EU. If you do a bit of searching you soon realise that there is a trade war involved. <a href="http://www.pbs.org/newshour/rundown/u-s-olive-oil-producers-urge-congress-impose-strict-import-standards/" target="_blank">http://www.pbs.org/newshour/rundown/u-s-olive-oil-producers-urge-congress-impose-strict-import-standards/</a></p><p></p><p>Most of the oil in UK supermarkets (and in France) is labelled extra virgin and cold pressed. Spain is the largest producer within the EU but you don't see vast swathes of rape (canola) for adulteration. Tunisia also supplies a lot of olives (through what seems to be a special sort of relationshio)</p><p> That doesn't mean that they don't use highly mechanised methods of extraction ie centrifusion so that the first 'pressing' is the only pressing and extracts most of the oil ,nor that they haven't imported vast amounts of olives from all over Europe and N Africa to make their product. . The big firms will buy in from wherever has the best crop that year (it was poor in most of Europe this year)</p><p> </p><p>I'm not concerned about using such oils for cooking,olive oil isn't best for cooking at high temperature anyway..</p><p></p><p> On the other hand, good oil made using more traditional methods is very much more expensive but it's stronger flavoured and you wouldn't use it for cooking..</p></blockquote><p></p>
[QUOTE="phoenix, post: 856086, member: 12578"] Depends what you are using oil for and where you are buying, I'm not sure it's easy to find out the truth. Most of the references in the original article and the guardian one are from the US, not Europe. A very different market with different costs and trade barriers involved. I'm not certain that all their concerns apply in Europe where production is to a certain extent subsidised by the EU. If you do a bit of searching you soon realise that there is a trade war involved. [URL]http://www.pbs.org/newshour/rundown/u-s-olive-oil-producers-urge-congress-impose-strict-import-standards/[/URL] Most of the oil in UK supermarkets (and in France) is labelled extra virgin and cold pressed. Spain is the largest producer within the EU but you don't see vast swathes of rape (canola) for adulteration. Tunisia also supplies a lot of olives (through what seems to be a special sort of relationshio) That doesn't mean that they don't use highly mechanised methods of extraction ie centrifusion so that the first 'pressing' is the only pressing and extracts most of the oil ,nor that they haven't imported vast amounts of olives from all over Europe and N Africa to make their product. . The big firms will buy in from wherever has the best crop that year (it was poor in most of Europe this year) I'm not concerned about using such oils for cooking,olive oil isn't best for cooking at high temperature anyway.. On the other hand, good oil made using more traditional methods is very much more expensive but it's stronger flavoured and you wouldn't use it for cooking.. [/QUOTE]
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