Re: Olive oil fraud - update

July 18, 2012

Also, obviously you're asking for trouble buying from things from Sam's Club,

that was not my purchase and I highly recommendo that you do not support such

cartels!

July 18, 2012

The manager at VNF just emailed me to let me know they've already contacted

their supplier and are working to correct the issue, wow that was quick!

Impressive.

July 18, 2012

I have some at home that quickly becomes solid in the fridge (I know because I

have to take my homemade dressing out of the fridge 15 minutes before I can pou

it on my salad . I understand that its not a gaurantee but I'll post the

brand names later.

Gene

July 18, 2012

My Kirkland brand olive oil solidifies in the refrigerator.

Barb

July 18, 2012

Bariani olive oil solidifies.

Deanna

On Wed, Jul 18, 2012 at 8:48 AM, ryan2645 <ryan2645@...> wrote:

> **

>

> Some of you might have seen the article I posted recently about 70% of

> etra virgin olive oil in the US being fake.

>

> Well obviously that means more than likely the EV olive oil we have in our

> homes is fake. The simple test is to throw it in the fridge overnight, if,

> when you wake, it's not solidified, (similar to the way coconut oil is at

> room temp), you have an imposter. If it IS solidified, that doesn't

> necessarily mean you have olive oil, but it's far more likely.

>

July 18, 2012

I make my salad dressing from the Costco store brand EV Olive oil, and it always

solidifies in the fridge, have to put the jar in hot water to use it.

Beth in Maplewood

>

> Some of you might have seen the article I posted recently about 70% of etra

virgin olive oil in the US being fake.

>

> Well obviously that means more than likely the EV olive oil we have in our

homes is fake. The simple test is to throw it in the fridge overnight, if, when

you wake, it's not solidified, (similar to the way coconut oil is at room temp),

you have an imposter. If it IS solidified, that doesn't necessarily mean you

have olive oil, but it's far more likely.

>

> I've done this now with 2 olive oils. One is...

>

> #1)Member's Mark 100% organic EV olive oil (not a blend, claims to be 100%

under ingredients), first cold pressing (lol, yeah right!)

>

> Results: Did not solidify, almost equally as liquid as at room temp, FAIL.

>

> #2)Brand Unknown, Bulk, Organic EV Olive oil from valley natural foods in

burnsville MN. Did not change consistency perceptibly, FAIL. Called valley, to

ask that they perform this test, Manager told me to bring it in for refund but

did not confirm whether or not she would in fact perform the test. Will keep you

updated on that as it develops!

>

> http://jasonfoscolo.com/?p=637

>

http://www.huffingtonpost.com/2012/04/06/food-fraud-adulterated-ingredients_n_14\

08199.html?ref=food

>

> Whackipedia also has an article on this topic of you google it.

>

> Have a wonderful day!

>

> PS many of you have asked if I have a blog, I do, but, instead of posting this

stuff there, like I should, I post it here and other forums, so that's where

that is!

>

July 18, 2012

Well, based on the link posted, I have done some of my own research on what

I currently have in my pantry, and have recommended here in a previous post.

I did both tests mentioned in the Wiki article, refrigeration and lighting a

lamp on Alard Palestinian Olive Oil, and it failed both times. I also contacted

the Alard U. S. Sales rep, and he was unhelpful, to say the least: " Olive oil is

Olive oil.... I'm just the sales rep... "

I have to officially retract my endorsement of Alard and recommend that you not

use it since it can't be proved what other ingredients are present in the oil.

For an alternative, Cooks Illustrated recommends Columela for its taste profile,

and they have performed tests to insure its purity. It sells for approx.

$1/oz. on Amazon.

Mel

July 18, 2012

Gene,

Ditto - I use Napa Valley Naturals Extra Virgin Organic Olive Oil from

Argentina's Cordoba Valey and California's Sacramento Valley. I did a taste

test a few years ago when I have several different bottles from this

manufacturer and I much prefer this label (purple one) because it's so light and

doesn't taste like olives. When I use my homemade dressings I have to pull it

out of fridge at least 10 to 15 minutes, too. I think I got this at Mississippi

Market - or else the Wedge.

Judy

>

> I have some at home that quickly becomes solid in the fridge (I know because I

have to take my homemade dressing out of the fridge 15 minutes before I can pou

it on my salad . I understand that its not a gaurantee but I'll post the

brand names later.

>

> Gene

>

July 18, 2012

I just tested mine and it failed as well......Â I emailed the company and asked

for an explanation.

Flora, Bija, Organic Extra Virgin Olive Oil

Â

________________________________

From: JudithB <jbonhiver@...>

Sent: Wednesday, July 18, 2012 4:41 PM

Subject: Re: Olive oil fraud - update

Â

Gene,

Ditto - I use Napa Valley Naturals Extra Virgin Organic Olive Oil from

Argentina's Cordoba Valey and California's Sacramento Valley. I did a taste

test a few years ago when I have several different bottles from this

manufacturer and I much prefer this label (purple one) because it's so light and

doesn't taste like olives. When I use my homemade dressings I have to pull it

out of fridge at least 10 to 15 minutes, too. I think I got this at Mississippi

Market - or else the Wedge.

Judy

>

> I have some at home that quickly becomes solid in the fridge (I know because I

have to take my homemade dressing out of the fridge 15 minutes before I can pou

it on my salad .Â I understand that its not a gaurantee but I'll post the

brand names later.

> Â

> Gene

>

July 19, 2012

AFter doing some research online, it appears that the solidification is not

criteria for determining olive or non olive.

Keep looking...

>

> My Kirkland brand olive oil solidifies in the refrigerator.

>

> Barb

>

July 19, 2012

What I am finding is the evo will solidify around 37-38 degrees unless it is

" winterized " . This means that they chill it and filter it so that what remains

will stay liquid in the frig.

That hardly meets my idea of virgin. I want all the goodness evo has to offer.

July 19, 2012

I had written in earlier about phine Mangano's Olive oil at Mill

City - It also doesn't solidify in the refrigerator, but I would stand

behind her products.

Rebekah

On Jul 19, 2012, at 12:52 PM, Y wrote:

>

> AFter doing some research online, it appears that the solidification

> is not criteria for determining olive or non olive.

>

> Keep looking...

>

> >

> > My Kirkland brand olive oil solidifies in the refrigerator.

> >

> > Barb

> >

>

July 19, 2012

Zoe Organic EVOO available through Amazon:

http://www.amazon.com/Zoe-Organic-Extra-Virgin-Olive/dp/B0060JMVM0

Cold test: massive failure.

Took a sip after sitting in the fridge all day and I have to say I've had 10w-30

that tastes more like fresh olives.

Going back to the unfiltered oil I used to buy at Trader Joe's. That I remember

would turn to sludge in the fridge.

July 19, 2012

My Napa Valley got cloudy and semi solid

my Bionaturae organics imported from Italy stayed liquid

Jaxi

On Thu, Jul 19, 2012 at 5:05 PM, barnz008 <barnz008@...> wrote:

> Zoe Organic EVOO available through Amazon:

> http://www.amazon.com/Zoe-Organic-Extra-Virgin-Olive/dp/B0060JMVM0

>

> Cold test: massive failure.

>

> Took a sip after sitting in the fridge all day and I have to say I've had

> 10w-30 that tastes more like fresh olives.

>

> Going back to the unfiltered oil I used to buy at Trader Joe's. That I

> remember would turn to sludge in the fridge.

>

> ------------------------------------

>

July 20, 2012

Regarding the lipid profile.

Shouldn't " real " olive oil be about 70-80% monounsaturated (MUFA)? Do MUFA's

solidify when cooled? We all know saturates do (lard, tallow, butter, coconut,

palm, etc). If the EVOO is indeed adulterated and cut with say cottonseed (which

is 25% saturated), wouldn't it gel in the fridge easier and more readily than

the " real " stuff?

Why do I have the sense we're jumping the gun here and not looking at the hard

science? Do a quick search for " fake olive oil " and you'll find lots of blogs

with many comments from many different people and A LOT of inconsistency. I read

one blog where a person who took his own olives from his back yard, pressed them

fresh, stuck the oil in the fridge and it did nothing.

Perhaps another explanation for " real " EVOO going cloudy in the frige is the

presence of the natural antioxidants and other inherent compounds found in the

olives themselves which cause the reaction to occur? These would be destroyed by

heat and processing which would result in the oil doing nothing in the fridge.

Onward...

July 21, 2012

This should not be construed as a fool proof test, and that's why it wasn't

toted as such from the get go. It is a way to determine if you have un-olive oil

or substandard olive oil. It is not a way to determine that you do have olive

oil. Take it for what it is, not for what it's not lol!

July 21, 2012

This should not be construed as a fool proof test, and that's why it wasn't

toted as such from the get go. It is a way to determine if you have un-olive oil

or substandard olive oil. It is not a way to determine that you do have olive

oil. Take it for what it is, not for what it's not lol!

July 21, 2012

http://i96.photobucket.com/albums/l173/barnz008/IMG_0401.jpg

http://i96.photobucket.com/albums/l173/barnz008/IMG_0402.jpg

http://i96.photobucket.com/albums/l173/barnz008/IMG_0403.jpg

http://i96.photobucket.com/albums/l173/barnz008/IMG_0404.jpg

The Zoe has been in the fridge (37* F) for 36 hours, 's California

(Costco) for 24, and the TJ's California for 12.

The Zoe has an interesting " bite " to it with an almost astringent after taste.

The 's is the most balanced...almost " earthy " . The TJ's is pretty

non-assuming, sort of on the bland side...nothing " fresh " about it.

If the cold test is indeed valid, the Zoe is a massive failure. Would not

surprise me if it was 25% corn oil based on taste. And since the TJ's oil went

to gel the quickest, would that mean it's the most " unfake? " Of course not.

Notice the white crust on the top of the 's? What is that all about? Until

the exact oils in the blend are separated and tested individually, a good guess

is the closest to the truth you're going to get.

Until further evidence is gathered and confounding factors are eliminated, the

" cold test " is invalid at identifying real or fake. Until then, let the senses

be thyne guide.

July 21, 2012