Few of you undoubtedly realize that the extra virgin olive oil in the homeland is possibly phony and that the Mob is financially profiting from selling us false olive oil.
In figures Mafia makes a little profit selling counterfeit olive oil that costs $1.5 billion in the U.S. alone. Frankly, olive oil is currently Europe’s most contaminated farm product!
An inquiry journalist, Tom Mueller, writes a report entitled “Extra Virginity: The Sublime and Scandalous World of Olive Oil” on bogus olive oil. He says 70% of extra-virgin olive oil marketed has been cut with less affordable oils. Devastating.
“Many frauds involve combining low-grade vegetable oils, flavored and colored with vegetable extracts and marketed in tins and bottles embellished with Mount Vesuvius Italian flags or paintings by imagination, he said. In high-tech laboratories there are some more complex frauds. He says that there are cheaper oil of other sort, manufactured of olives but also of seeds and nuts.
Mueller also argues that this oil’s immense appeal makes it an apacient goal for food fraudsters who sell falsified or contaminated Italian fake food for around €60 billion each year. Some of such crimes include the sale of inferior or unsafer items for enormous profits by mafia syndicates and other criminal networks.
What is overwhelming is that many Americans who buy extra-virgin olive oil for decades have probably never tasted the real stuff.
For over 2 thousand years, olive oil has been highly appreciated both as food and medicinal. The per-capita intake of olive oil in Ancient Rome was estimated at much to 50 liters a year.
Since genuine olive oil is expensive, time consuming and yet easy to adulterate, yet hard to spot the truth from the fake, it would be a huge money-making business for Mafio’s fraudsters for creating fake olive oil.
Tackling olive oil is one of the most lucrative companies of the Italian Mafia. The fact that most of the olive oil marketed is contaminated or entirely false can evaluate their performance.
You are all undoubtedly aware with the protagonist of Don Vito Corleone, the original novel by Godfather who was called The Olive Oil King. What you probably don’t know is that he was modeled on Joe Profacani, a true olive oil mafia.
“Extra virgin” is the most popular kind of olive oil.
Extra virgin describes the Olive Oil Times as:
Extra virgin olive oil is characterized as having free acidity of up to 0.8 grams per 100 g, expressed as oleic acid, and a peroxides value of less than 20 milliequivalent O2. It should be manufactured fully without the usage of solvents and under a temperature of less than 86°F or 30°C that will not degrade oil.
How does the Mob encourage Fake Extra -Virgin Olive Oil?
- On the contrary, Olive oil is far more expensive than other oils and possesses unique features, yet it is quite easy to counterfeit.
- It’s a really large global company. Americans alone spend over 700 million dollars yearly on olive oil.
- Consumption of olive oil in Southern Europe is rising by 37 percent, in North America it is rising by more than 100 percent.
- An investigator investigating oil fraud told Muller, “Profits are similar to trafficking in cocaine without dangers.”
How to identify an extra virgin olive oil?
Classification of olive oil
Here on page 2 we advise you on how to acquire what you plan, properties defined by popular sources of true extra-virgin oil, truly.
Olive Oil How to buy
- The phrases “first-pressed” and “cold pressed” are archaic, for example. Since the majority of extra virgin oil is produced nowadays with centrifuges, it is absolutely not “pressed,” and the real extra virgin oil originates from the first processing of the olive paste only.
- Don’t bother about colour. Don’t worry about colour. Oils from green to gold and pale Straw come from all colors – but avoid flavored flavors like meaty, metallic, moldy, fried, grasy and carton.
- Search for a date of harvest bottles. Try to buy oils from harvesting this year alone. In case of failure, check at the “best by” date, two years after bottling of an oil.
Olive oil and UC-Davis adulterated extra-virgin (University of California Davis)
- The title of a thorough research issued by UC-Davis in 2010. Tests show that international and USDA requirements often fail to apply extra virgin olive oil imported. Fake extra virgin olive oil has been found to flood store shelves in California.
- In two investigations UC Davis researchers evaluated a total of 186 extra virgin olive oil samples, both domestic and imported, in accordance with International Olive Council (IOC) criteria and olive oil tests in Germany and Australia.
According to the study at UC Davis, the California food shops do not have more than two thirds of typical extra-virgin olive oil brands.
In reality, almost 69 percent of all extra-virgin olive oil in the US is not our opinion. Interestingly, although both sensory olive oil testing panelles failed to import 11 percent of imported Italian samples, just one panel failed in Australia and California.
Many people questioned the findings, given the California Olive Ranch and California Olive Oil Council financed part of the research. The Australian Olive Association is associated to both these organisations.
UC Davis findings based on specific brands that were tested:
These brands, which were labeled extra-virgin, failed to meet extra-virgin olive oil standards:
- Whole Foods
- Newman’s Own
- Filippo Berio
- Rachel Ray
On the other hand, the following brands did meet extra-virgin olive oil standards:
- Kirkland Organic
- Lucero (Ascolano)
- California Olive Ranch
- McEvoy Ranch Organic
- Corto Olive