New report suggests that false “Extra Virgin” allegations in restaurant and foodservice sector is widespread in the US
A report published a few days ago by the UC Davis Olive Center under the title “Evaluation of Olive Oil Sold to Restaurants and Foodservice”, revealed that from the 21 olive oil samples sold in restaurants and foodservice sectors in the US, 60% of them when tested by sensory panels were classified as “not fit for human consumption”.
One of the 15 "Extra Virgin” samples did not pass the most commonly used chemical standards. The Extra Virgin Olive Oil (EVOO) is the top olive oil grade according to USDA standards.
The same brand that failed the chemical standards test, also failed the purity tests! It was actually adulterated with canola oil according to the report!
Source: Evaluation of Olive Oil sold to Restaurant and Foodservice, UC Davis SEP-2012