Home > Magazine Archives > Oct. 15, 2010 Issue > Features
When Is Extra-Virgin Not Extra-Virgin?
Lynn Alley
Issue: October 15, 2010
Extra-virgin is the crème de la crème of olive oil, with consumers often paying twice as much for extra-virgin as for virgin oil. Yet a recent study by the University of California, Davis, Olive Center, in collaboration with the Australian Oils Research Laboratory, questions whether much of the oil on store shelves is really extra-virgin.
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