Notes on olive oil & taste
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3 articles
Buying olive oil direct from small European producers is increasingly popular, but food imports come with requirements that general merchandise does not. This guide covers duty thresholds, customs procedures, labeling rules, and the most common reasons a shipment gets turned away.
OLEA Editorial
From a 260,000-litre bust spanning three European countries to a UC Davis study finding 36% of tested bottles substandard, olive oil fraud is both widespread and increasingly sophisticated. Here is what the evidence shows — and how to protect yourself at the shelf.
OLEA Editorial
Cases of adulterated extra virgin olive oil — refined oils dyed to look the part — continue to surface in global markets. A focused check of three label signals is the fastest way to narrow the risk before you buy.
OLEA Editorial