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.

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

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