The University of California, Davis has released two provocative studies on olive oil. Their findings show that up to two-thirds of the olive oils labeled as Extra Virgin on American grocery store shelves would not pass nationally and/or internationally accepted quality standards.
These findings are indicative of the issues concerning adulteration that are wide spread throughout the olive oil industry.
Curious to learn more? Click here to read the UC Davis's findings on retail olive oil bought in California.
Topics: Industry Trends
