New Yorker Article on Olive Oil Fraud

The article "Slippery Business" on Italian olive oil fraud that appeared in the August 13th issue of the New Yorker is causing quite a stir. Tom Mueller reports on Italian olive oil fraud including blending olive oil with hazelnut, vegetable or canola oils, or claiming that the olive oil comes from a particular region when in fact it has come from a different country. Some of those shipments have made their way to the States.

We want our customers to be rest assured that Olinda Ridge olive oils are of the highest quality and 100% made in California. We are certified annually by the California Olive Oil Council, which is the consortium that approves our claims that we are 100% extra virgin olive oil. Our extra virgin olive oils are tested at an acidity rate of .3% or less — much lower than the .8% requirement. In addition, our organic olive oil has another annual process of certification to ensure it is organic. We are proud to be among the superb olive oils handcrafted with care and integrity that has bloomed in California.

The New Yorker article has some amusing tidbits, including olive oil fraud in antiquity. Overall, the article gives a good glimpse at the olive oil industry in Italy and is definitely worth reading.

See also the California Olive Oil council press release on the subject.