http://www.anonews.co/olive-oil-fake/
THE BRANDS THAT FAILED THE TEST:
Pompeian
Bertolli
Colavita
Star
Sasso
Antica Badia
Primadonna
Carapelli
Mazola
Felippo Berio
Safeway
Whole Foods
Carapelli
Coricelli
Mezzetta
THE GUYS THAT PASSED THE TEST AND CAN BE TRUSTED:
Corto Olive
Ottavio
Omaggio
Bariani Olive Oil
Lucini
Kirkland Organic
Lucero
Olea Estates
McEvoy Ranch Organic
Cobram Estate
California Olive Ranch
...........................
OK so
Accurate?
Does it really matter?
We have been eating bread dipped in "olive oil" and cheese for years and years
Our normal oil failed the refrigerator test(see link)
yours?
While it does seem that fraud is quite widespread on olive oil, I'd still like to see a reference to who conducted these tests and how.
I sincerely hope it is based on something better than some sort of primitive cloud point test. The Wiki article on this states:
" There is a persistent mistaken belief that when genuine
olive oil (or, in some versions,
extra virgin olive oil specifically) is refrigerated, it will solidify or become much more
viscous. This mistaken belief is based on the fact that olive oil is composed mainly of the
monounsaturated fat oleic acid, and pure oleic acid (
triolein) has a melting point of 5˚C, which is slightly above the high end of proper refrigerator temperature. Thus, if olive oil were pure triolein, it would solidify in a properly-set refrigerator. However, olive oil is a complex mixture with significant variability in its fatty acid structure, and can be anywhere from 55% to 83%
oleic acid,
[33][34] with the remainder a mixture of
polyunsaturated fat and
saturated fat, as well as containing
waxes,
phytosterols, and other compounds that affect its melting temperature. Thus, in practice, many olive oils have significantly lower melting temperatures.
[35][36][37] In fact, one might expect a refined seed oil with very high oleic acid content (such as
high oleic sunflower oil) to be more likely to solidify in the refrigerator, based on their fatty acid composition and lack of minor compounds.
[35]
This was demonstrated by a test by scientists at the Olive Center at the
University of California, Davis. Researchers put seven samples of different oils into a refrigerator at 4.7˚C, including a premium extra-virgin olive oil; low-quality extra-virgin olive oil; a blend of virgin and refined olive oil; refined canola oil; refined safflower oil; a 50-50 blend of premium extra virgin olive oil with refined canola oil; and a 50-50 blend of premium extra virgin olive oil with refined safflower oil. When tested at intervals up to 180 hours, not one of the oils fully solidified, and one of the oils that solidified the most was the olive oil-canola oil mixture. Thus, the "Fridge Test" is not reliable for determining oil purity or quality.
[38]"
