Olive Oil

Your olive oil is probably fake. Many of us are so used to eating bad olive oils, or simply fake olive oils, that we can’t tell the difference between the good and the bad, and thus we’re not reaping any of the health benefits that fresh, good olive oil can give us.  Being sure you are actually eating this olive oil is a good thing to do. Extra virgin olive oil, the oil gathered from the very first press of olives without the use of high heat or chemical solvents, should not just help something cook or wet a salad; it should add flavor and antioxidents. Unlike wines that age and become better, olive oils should be eaten as freshly as possible.  In fact, both the flavor and the nutrients in olive oil deteriorate over time.  Freshness with olive oil is important, and a cheap but freshly-pressed extra virgin olive oil is better than an expensive one that's been stored for weeks before shipping, only to sit on a store shelf for weeks more. Regardless of where you live, the key is to check the bottle for a harvest date and make sure the oil you're getting is as fresh as possible

Failed EVOO Test		The Good Stuff
Bertolli		California Olive Ranch
Carapelli		Cobram Estate
Colavita		Lucini
Mezzetta		Kirkland Organic
Newman's Own		Trader Joe’s Premium 100% Greek Kalamata Olive Oil