A new study of olive oil sold to the food industry recommends some samples be reclassified as inedible “lamp oil,” and reports that 10 percent are adulterated with a cheaper oil, like canola.
Almost all the samples of olive oils sold to restaurants and food-service establishments passed federal chemistry tests, but not the researchers’ sensory evaluation.
“Results of this study make it very clear that efforts to control the quality of olive oils served in restaurants and other food-service operations will likely fail if they are based only on the most commonly used chemical analyses,” says Dan Flynn, executive director of the UC Davis Olive Center and a co-author of the study.
Full story at Futurity.
More research news from top universities.
Photo credit: Fotolia