Your Olive Oil Is Full Of GMO Soy And GMO Canola Oil

The mafia makes a small fortune trading fake olive oil because they take advantage of the 1.5 billion dollar industry in the U.S.!

Olive oil is currently the most adulterated agricultural product in Europe. Tom Mueller, an investigative journalist who penned an eye-opening expose on fake olive oil called: “Extra Virginity: The Sublime and Scandalous World of Olive Oil,” and he claimed that 70% of the extra virgin olive oil sold is blended and cut with cheap oils.

“Many olive oil scams involve straightforward mixing of low-grade vegetable oils, flavored and colored with plant extracts and sold in tins and bottles emblazoned with the Italian flags or paintings of Mount Vesuvius, together with the folksy names of imaginary producers. More sophisticated scams, like Domenico Ribatti’s, typically take place in high-tech laboratories, where cheaper oils of various kinds, made from olives, but also from seeds and nuts, are processed and blended in ways that are extremely difficult to detect with chemical tests.”

It is likely that many Americans may have never tasted a real extra-virgin olive oil.

Faking olive oil can be lucrative for Italian Mafia. The success of the Italian Mafia in selling olive oil can be measured by the fact that most olive oil sold is either fake or adulterated.

Genuine olive oil is expensive and also time-consuming to produce, but it is easy to adulterate and difficult to see the difference between the real from the fake. Because of high demand for olive oil around the world, manufacturing fake olive oil proved to be a massive moneymaking business for Mafioso fraudsters.

In the original novel Godfather, the protagonist Don Vito Corleone was also known as the “The Olive Oil King” and his character was based on a real-life olive oil mobster named Joe Profacani.

Olive oil has been extremely valued as a medicine and food in Mediterranean culture for over 2,000 years. Through Roman times, consumption of olive oil, per-capita, was determined to be up to fifty liters a year.

The Olive Oil Times Defines Extra Virgin Oil As:

In chemical terms, extra virgin olive oil is defined by having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2. Also, the oil needs to be produced solely by mechanical means without the use of any solvents, and under temperatures that will not diminish the oil (less than 86°F, 30°C).

Why Would the Mob deal in Fake Extra -Virgin Olive Oil?

1) Olive oil fraud investigator told Muller said: “Profits were comparable to cocaine trafficking, with none of the risks.”

2) Olive oil is a big international business. Only in America, the annual sales for olive oil hover around $700 million.

3) Olive oil consumption has seen tremendous growth — it is up 37 percent in Southern Europe and more than 100 percent in North America.

4) Olive oil is more expensive than other types of oils and has unique characteristics, but it is easy to adulterate.

“The enormous popularity of the “Made in Italy” label worldwide makes it an appetizing target for food fraudsters, who earn an estimated €60 billion a year selling counterfeit or adulterated faux-Italian foods. In some of these crimes, mafia syndicates and other criminal networks sell substandard or unsafe products at huge profits.” – Tom Mueller (Extra Virginity: The Sublime and Scandalous World of Olive Oil)

In this NPR interview, Tom Mueller stated, “What [real olive oil] gets you from a health perspective is a cocktail of 200-plus highly beneficial ingredients that explain why olive oil has been the heart of the Mediterranean diet,” Mueller explained during his interview with NPR. “Bad olives have free radicals and impurities, and then you have lost that wonderful cocktail … that you get from fresh fruit, from real extra-virgin olive oil.”

Adulterated Extra-Virgin Olive Oil and University of California Davis

In 2010 UC-Davis issued a detailed report saying that tests indicated that imported ‘extra virgin’ olive oil regularly fails international and USDA standards. Researchers discovered that fake extra-virgin olive oils are immersing supermarket shelves in California.

In two studies conducted by UC-Davis researchers, they tested a total of 186 extra- virgin olive oil samples both domestic and imported oils using standards set by the International Olive Council (IOC), and also the olive oil analysis used in Germany and Australia. The study discovered that 69 percent of imported and ten percent of California-based olive oil labeled extra–virgin did not pass International Olive Council (IOC) and US Department of Agriculture sensory standards for extra virgin olive oil.

The Reality

Olive oil bottles “More than two-thirds of common brands of extra-virgin olive oil found in California grocery stores are not what they claim to be, according to a report by researchers at UC Davis.”

So approximately 69% of all extra virgin olive oils found in the supermarket in the U.S. are likely fake. Because of the findings, some people questioned the UC-Davis study results. This study was funded in part by the California Olive Ranch, and the California Olive Oil Council and both groups are connected to the Australian Olive Association. However, convincing evidence indicates that the UC-Davis olive oil analysis reflects reality.

The adulteration of Olive oil was a well-established fact in the late nineteen-nineties. Unquestionable proof that olive oil was often cut with cheaper oils like sunflower seed and hazelnut. In fact, the European Union announced olive oil to be their number one adulterated agricultural product. E.U.’s anti-fraud division established an olive-oil task force to try to minimize the problem. However, olive oil fraud continues to be a major international problem.

How to Tell if Your Olive Oil is the Real Deal

Olive Oil Grading

The Olive Oil Source said that there are a few keys to choosing the right olive oil. First, you should learn the types of olive oil available, and second to know what you will use the oil for. If you educate yourself about the different grades of olive oil and their characteristics, it will help you make sense of what you read on labels.

Greek Olive Oil

The Guardian said that to buy the right olive oil you need to find a seller who stores it in clean, temperature-controlled stainless steel containers topped with an inert gas such as nitrogen to keep oxygen at bay and bottles it as they sell it. Ask to taste it before buying and also:

  • Look for bottles or containers that protect against light, and buy a quantity that you will use up quickly.
  • Don’t worry about color. Good oils come in all shades, from green to gold to pale straw – but avoid flavors such as moldy, cooked, greasy, meaty, metallic, and cardboard.
  • Ensure that your oil is labeled “extra virgin,” since other categories—”pure” or “light” oil, “olive oil” and “olive pomace oil” – have undergone chemical refinement.
  • Try to buy oils only from this year’s harvest – look for bottles with a date of harvest. Failing that, look at the “best by” date which should be two years after the oil was bottled.
  • Though not always a guarantee of quality, PDO (protected designation of origin) and PGI (protected geographical indication) status should encourage some trust.
  • Some terms commonly used on olive oil labels are anachronistic, such as “first pressed” and “cold pressed.” Since most extra virgin oil nowadays is made with centrifuges, it is not “pressed” at all, and real extra virgin oil comes exclusively from the first processing of the olive paste.

The following brands based on UC Davis findings failed to meet extra-virgin olive oil standards:

  •  Bertolli
  • Carapelli
  • Filippo Berio
  • Mazzola
  • Mezzetta
  • Newman’s Own
  • Pompeian
  • Rachel Ray
  • Safeway
  • Star
  • Whole Foodsoliveoildisplay

Brands That Met Extra-Virgin Olive Oil Standards Are:

  • Corto Olive
  • California Olive Ranch
  • Kirkland Organic
  • Lucero (Ascolano)
  • McEvoy Ranch Organic


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