Extra Virgin Olive Oil – Real vs. Fake

Some of you may be familiar with the 60 minutes segment on fraudulent olive oil.  If you have not seen it, here is the story that aired on 1/3/16.

Although olive oil fraud is not new, it reveals that large-scale fraud is still persistent in the olive oil industry. In the U.S., the lack of standards and testing conducted by the USDA and FDA makes it easy for poor-quality olive oil to flood the U.S. market. The fraud is so great that even respected nutritionists and food shows are telling the public not to cook with olive oil when fresh, high-quality olive oil has the highest smoke point of any cooking oil in the world! High phenol content and low free fatty acids protect against harmful chemical breakdown when cooking on high heat up to 400°F.

At So Olive, we have been teaching our customers what high quality olive oil should smell and taste like and how it differs from olive oil sold in grocery stores. Why does our olive oil smell and taste fresher? Our store is part of the Ultra Premium (UP) certification program.

Before our olive oil can be UP certified, our olive oils are produced using strict quality standards from tree to bottle. Each drop is double tested by an independent third party laboratory (most accredited lab in the world) and it must go through a full panel of accredited tasters to receive the UP certification. Click here to see how our standards compare to current standards. 

Our olive oils cook better, tastes great, and is good for you. We ensure that you will get the real deal.