Do you know that the extra virgin olive oil in your kitchen may not be up to the mark? A 2010 report has shown that approximately 69% of the US imported olive oil does not meet the international standards.
The Ignorance About Good Quality Extra Virgin Olive Oil
There have been a slew of reports mentioning the existence of “fake” extra virgin olive oil in the grocery stores. This has terrorized the shoppers all over that they might not be getting what they have been paying for all this while.
This excitement led to the Food and Drug Administration getting a new responsibility of sampling the olive oil that is imported, to check for adulteration or if it is labelled fraudulently. These new regulations and testing procedures, resulting from this new responsibility, should make sure that the substandard and low quality olive oils are no longer present on the grocery shelves. But, what the FDA will still not be able to do is make us aware of the difference between a low and high quality olive oil.
The story of low quality extra virgin olive oil dates back for many years. However, the biggest issue for the consumers in the United States is not the fact that the oil may not be made of real olives. It’s more about the fact that the olive oil does not meet the benchmarks stated on the label. This is especially important since most US consumers cannot recognize the musty and dusty taste of low quality olive oils, sold as extra virgin olive oils.
How To Recognize If The Extra Virgin Olive Oil You Buy Is In Fact Adulterated?
The United States have been known as a dumping ground for the defective and rancid olive oils. Studies show that even consumers that frequently buy olive oil are not aware what extra virgin olive oil means. In the blind test conducted, consumers have often preferred the lower-quality olive oils.
For example, rancidity is not a quality that is generally appreciated in edible goods. But surprisingly, US consumers seem to like it in olive oils. Perhaps, this might be because rancid olive oil is slightly less bitter than the relatively better product. It may also be because most of the US consumers have grown up with it, and they generally assume that this is how olive oil is supposed to taste like.
The following signs will tell you if the olive oil you buy is in fact adulterated:
- Rancidity. If the olive oil you buy tastes like rancid nuts, smells like putty, or leaves a greasy feeling in your mouth, then you should not use it.
- Fusty flavour. Sometimes, the olive oil you buy may have a fermented, swampy-like smell. This means that the olives have been sitting for too long before they have been milled. This is not a good quality olive oil.
- Moldy flavour. When an olive oil is made of moldy olives, it has a musty and dusty taste, and it’s considered defective.
- Vinegar, or wine flavour. Fermented olives that have been exposed to oxygen can lead to an undesirable taste of the olive oil, reminiscent to vinegar or wine.