garrett_pierce
Garrett Pierce
I kinda miss the "Choice" and "Fancy" grades, but this is a long time coming:
AP Article on Olive Oil Standards
AP Article on Olive Oil Standards
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Olive Oil Laws
- Thread starter garrett_pierce
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it is depressing that attributes such as "cold pressed" or "1st pressing" still are widely applicated in selling olive oil. nowadays, both designations are pure nonsense. same with "non filtered" oil, which indicates an elevated pureness similar to non-filtered wine ignoring that non-filtered oil is prone to rotting after a couple of weeks.
Most EVOO that is served in restaurants is faulty. Either from beginning or because of bad storage. People will complain immediately if a wine is bad, but nobody complains about rancid olive oil.
Therefore, every step in educating consumers is mostly welcome and needed.
Most EVOO that is served in restaurants is faulty. Either from beginning or because of bad storage. People will complain immediately if a wine is bad, but nobody complains about rancid olive oil.
Therefore, every step in educating consumers is mostly welcome and needed.
The 'extra virgin olive oil' label is awarded in a much too tolerant way in the European Union IMHO. I am with Prof. Marco Mugelli of Florence, who says no oil with more than 0.2% acidity should be allowed to sport that appellation. Nowadays every oil seems to be EVOO in Europe, which helps keep prices at rock bottom and hurting the few producers who make the real thing.
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Actually, the EU legislation on extra virgin olive oil is quite strict. it's just that virtually everyone can or rather does label his oil Extra Vergine even if the standards aren't met, without consequences - at least in Italy, but I would guess also elswere. Andreas Maerz, editor of Merum, one of the most serious publications on italian wine and particularly on italian olive oil addressed this issue, together with Mugelli. of course, the big oil companys brought them to court immediately.