What makes for good olive oil?

In a report released today, 69 percent of imported olive oil samples and 10 percent of California olive oil samples labeled as extra virgin failed to meet the IOC/USDA standards for extra virgin olive oil.

Teams from the Australian Oils Research Laboratory in Wagga Wagga, New South Wales and the University of California at Davis Olive Center analyzed 14 imported brands and five California brands of extra virgin olive oils from three different regions of California.

The two laboratories evaluated the oils based on standards and testing methods established by the International Olive Council (IOC) and United States Department of Agriculture (USDA), as well as several newer standards and
testing methods adopted in Germany and Australia.

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