Olive Oil
By ACS Here 2 Help on September 23, 2008
The evidence is overwhelming – Real extra virgin olive oil not only enhances the taste of food, but it is good for you, consider the following titles:
Olive oil acts like painkiller '- BBC
The Mediterranean diet adds years to your life consumption (high olive oil …) – MedicalNewsToday.com
Anti Oleic Acid Key to Olive Oil is, anti-cancer effect – Reuters.com
However, there is a dark side – fraud in the market olive oil:
Olive oil is slippery Supply Line – denverpost.com
Extra Virgin Olive Oil – Are you getting what they pay? — ABC News 7Online
"A clear case of fraud ….. almost all virgin olive oil and extra virgin olive oil produced by large commercial oil Italian olive "Italianfood.about.com
"of 73 olive oils … the United States only 4 percent pure olive oil. The rest were adulterated "- New York Times
The benefits of extra virgin olive oil only apply to extra virgin olive oil real and not the products fraudulently mislabeled.
As most consumers know olive oil real oil price of extra virgin olive oil has increased dramatically. At the same time, the quality of products offered has deteriorated dramatically. Logic suggests that a significant percentage of consumers prefer real olive oil of extra virgin olive oil instead of overpriced products, adulterated and mislabeled that have flooded the market.
But the choice of consumers olive oil your product choice is limited to what is actually offered.
Food importers, distributors. brokers and retailers essentially decide between two products with respect to the distribution of olive oil: A) a cheap mixed product or B) Real olive oil extra virgin
A) Goods mixed have no guarantee of quality, the paperwork may say 'extra virgin olive oil ", but what's in the bottle of olive pomace, canola or some other refined oil price. Combination products are quality no express or implied, which are very price sensitive. Thus, the distributor, agent, importer or distributor must provide ongoing, is the cheapest product or be very close for fear that at some point in their supply will disappear and will be sold off because of the reality labor market with this type of product.
This is where the consumer is deceived – labels do not accurately reflect what is in the bottle. Take for example the "olive oil from light" – which is "olive oil from light? olive oil from olives of light? In light olive oil is 95% of pomace oil, canola oil or other cheap oil mixed with 5% virgin olive oil. It stretches the imagination to think that consumer demand for olive oil this type of product.
B) Real extra virgin olive oil of course costs more to produce than the cheap products mixed. But consumers of olive oil benefit because they get what they pay for – the product. Real extra virgin olive oil is still – extra virgin olive oil Real – The product quality is unchanged. Consumers Olive oil always get what they want and what they pay for – increase flavor attributes and any real health benefits of extra virgin olive oil.
It should be noted that due to current market factors price difference between the real olive oil and extra virgin mixtures at low prices has virtually closed and in some cases is reversed. Real extra virgin olive oil is cheaper than the mixtures at low prices.
So who will decide what consumers of olive oil eat?
We believe this decision belongs to consumers. The olive oil consumers should demand real extra virgin olive oil.
Olive oil?
What is the difference between virgin olive oil and extra virgin olive oil and it is irrelevant whether we used in a recipe? Can you prove better or worse depending on how the virgin olive oil is?
Extra virgin olive oil comes from the pressing of the olives of principle, and virgin olive oil are generally treated later. When it comes to the pressure in the first place, much of it retains the flavor and taste is much better. I always use the extra virgin olive oil. Not really when you use it in recipes, however.
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