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Unadulterated Olive Oil

08/06/18 | by david2 [mail] | Categories: General

Link: https://www.epicurious.com/ingredients/seven-ways-to-tell-the-difference-between-real-and-fake-olive-oil-article/amp

Tip #2: Look for a "harvest date" and an estate or mill name.

Basically, the more specifics, the better. "Typically only the better oils will have a 'pressed on' or 'harvest date,' " Olmsted says.

If a label calls out the name of the producer or estate, or the variety of olive used, it's very likely genuine.

Getting even geekier, if you see the free fatty acidity level, or FFA, listed (which you probably won't with mass-market brands), that's a great sign. Typically, only high-quality producers bother listing it, Olmsted says. An excellent oil will have an FFA of 0.2 percent or lower, according to Mueller.

Tip #3: Ignore the "best by" and "bottled on" dates.

Tip #4: Look for a third-party certification seal.

In particular, the European Union's Protected Designation of Origin (PDO), Italy's DOP, or the "COOC Certified Extra Virgin" seal from the California Olive Oil Council for California-made oils. (The council has its own standards and certification program that's stricter than the IOC's.)

Tip #5: If you see EVOO made in Australia or Chile, buy it.

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