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.
For the full article, check out the new issue of Wine Spectator, on newsstands September 13, 2010.
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