Discover Extra Virgin Olive Oil 2022: Real Or Fake? Who Decides?

The Olive Oil? Are They Real or Fake? Who Decides? The evidence is insurmountable, right?

The health benefits of extra virgin olive oil are only applicable to genuine extra virgin olive oil and do not apply to products that are fraudulently mislabeled as extra virgin olive oil.

The majority of consumers of olive oil are aware that the cost of genuine extra virgin olive oil has skyrocketed in recent years. At the same time, there has been a significant decline in the overall quality of the products that are being sold.

It stands to reason that a sizeable portion of olive oil purchasers would choose genuine extra virgin olive oil over the products that have flooded the market and which are often overpriced, mislabeled, and adulterated.

However, the consumer of olive oil does not have as much freedom to choose their product as they would like because of the products that are actually available.

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✅ Best Extra Virgin Olive Oil

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Real Extra Virgin Oil’s Advantages

Consider the following headlines in light of the fact that genuine extra virgin olive oil not only makes food taste better but is also beneficial to your health:

  • Olive oil ‘acts like painkiller’ – BBC
  • A High Intake of Olive Oil Is Linked to a Longer Life Among Followers of the Mediterranean Diet –
  • According to, oleic acid is the key to olive oil’s anti-cancer effect.

Dark Side Of Olive Oil Markets

Fraud in the olive oil market:

  • The precarious chain of supply for olive oil –
  • The Question of Extra Virgin Olive Oil: Are You Getting What You Pay For? Presented by ABC News 7Online
  • “A clear case of fraud….. almost all of the virgin and extra virgin olive oil produced by large commercial Italian olive oil plants,”
  • “Of 73 olive oils… in the United States,” “of 73 olive oils… in Italy,” Only 4% of the total was made up of pure olive oil. The remainder had been tampered with” That’s the New York Times.

The Acquiring And Dissemination Of Olive Oil

When it comes to the distribution of olive oil, food importers, distributors, brokers, and retailers essentially choose between two different product categories. These categories are virgin olive oil and extra virgin olive oil.

  • A low-priced combination product.

There is no way to guarantee the quality of mixed products. The paperwork may say “extra virgin olive oil,” but what is actually contained within the bottle could be pomace, canola, or another inexpensive refined oil.

Mixed products make no claims about their quality, either explicit or implicit, and are solely concerned with cost. Because of this, the wholesaler, broker, importer, or retailer must always offer the product at the lowest possible price or come extremely close to meeting that requirement out of fear that their stock will run out at some point.

Because of the market realities that come with dealing with this kind of product, they will be sold at prices that are too low. Is this where the customer gets taken advantage of? The contents of the bottle do not correspond with the description on the label.

Take for instance the term “light olive oil.” What exactly does “light” olive oil mean? Olive oil extracted from so-called “light” olives Light olive oil is typically made up of canola, pomace, or another low-quality oil at a ratio of 95 to 5 with a small amount of pure virgin olive oil.

It is difficult to fathom that people who buy olive oil would be interested in purchasing a product of this nature.

  • Real extra virgin olive oil

It should come as no surprise that the production of genuine extra virgin olive oil is more expensive than that of cheaper, mixed products. Consumers of olive oil, on the other hand, reap the benefits of this transaction because they receive the product that they paid for. Is this always the case with genuine extra virgin olive oil? genuine extra virgin olive oil is consistent in both its quality and its characteristics.

Consumers of olive oil always get what they want and what they pay for, which are the attributes that enhance the flavor as well as all of the health benefits that come from using genuine extra virgin olive oil.

It is important to be aware that, as a consequence of the current state of the market, the price gap between genuine extra virgin olive oil and cheaper mixes has virtually disappeared and, in some instances, has even inverted.

The cost of genuine extra virgin olive oil is significantly lower than that of cheaper mixes.

Who, then, has the authority to choose the olive oil that consumers buy?

In our opinion, the consumer should have the final say in this matter. Consumers of olive oil should insist on purchasing genuine extra virgin olive oil.

Kelly Martinez Antonio Celentano Extra Virgin Olive Oil

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