Truth Frequency Radio
Oct 13, 2013

69% of the imported extra virgin olive oils they tested were fake, adulterated, stale, or so subpar that they failed to meet international and USDA standards for being labeled “extra virgin.”


For years, articles in the New York Times, the Wall Street Journal, USA Today, the New Yorker magazine, and other publications have repeatedly warned about adulterated olive oils being shipped to America. A National Public Radio report called olive oil fraud “rampant.”

Here’s the problem…

Because of the many scientifically documented health benefits of extra virgin olive oil, demand for it is soaring the world over. Olive trees have blossomed into money trees, and this has attracted a small army of unscrupulous operators.


In a landmark investigative 2007 report called “Slippery Business,” the New Yorker magazine explained, “Olive oil is far more valuable than most other vegetable oils, but is costly and time-consuming to produce—and surprisingly easy to doctor. Adulteration is especially common in Italy, the world’s leading importer, consumer, and exporter of olive oil.”


To boost profits, for example, some producers have been caught adulterating the oil they label as “extra virgin” with much cheaper hazelnut, soy, or sunflower seed oil, among others, as well as mislabeling its country of origin.


And they keep doing it because, as one investigator explained to the New Yorker, the profits in adulterating olive oil are “comparable to cocaine trafficking, with none of the risks.” Often the well-known brand-name olive oil companies you’re familiar with may not even realize that this trick has been pulled on them by unscrupulous suppliers halfway around the world—but you wind up with adulterated oil in your kitchen and on your food just the same.