Just how extensive is olive oil fraud? My uncle says that when he brings his olives to the village press, he has to follow the oil along its entire route all the way to the bottling process, in order to ensure that it’s not being siphoned off and substituted with tasteless vegetable oils. The problem is apparently rampant, especially in a world that seems to have made olive oil the gold standard for cooking oils. Today’s Gazette has an excellent review of the problem, here.

It is of course very suspicious that Italy produces 600 Million liters of oil, yet exports double that as “Italian” olive oil. Hey, what are Italians eating? More likely what’s exported is inferior oil from various sources.