Useful links

“The Olive Oil Scam: If 80% Is Fake, Why Do You Keep Buying It?"
“Although consumers are embarrassed to admit it, they are supporting the situation,” he says.
“The chain stores keep buying because it sells and everybody has become addicted to the low prices.”

The Guardian
“I think children are very important for the future. If they know how to use their senses, they can choose the correct food, and high quality food is important for our health,” said Di Noia, who is also responsible for oil and industrial crops at the Italian farming lobby group Coldiretti. “Children have a better sense of taste than adults and they haven’t been conditioned yet on the names of brands.”

Huffington Post
“The olive harvest needs to be timed perfectly so that acidity levels are just right for it to be graded as ‘extra virgin’ - it should contain no more than 0.8% acidity.”
“Don't trust most labels: Be wary of words like "pure," "natural," "virgin olive oil," "premium," "light," "made in Italy," and just "olive oil." They suggest a low-quality substance, and one potentially made from refining the remainders of the skin and pits of olives rather than the olives themselves. "First cold pressed," while sounding legit, doesn't actually mean much these days since extra-virgin olive oil is typically spun out of olives with centrifuges rather than pressed. Even the term "extra-virgin olive oil" gets slapped on bottles of low-grade oil illegally—and enforcement is very sparse—so terminology isn't necessarily your safeguard.”
“The best olive oils should note “first cold pressing” on the label Actually, the phrase is meaningless. Long ago, when the process was laborious and dirty, the first olive pressing did produce the best, but with modern practices the term is little more than moot – there is no hot pressing of extra-virgin olive oil, and there is no second pressing.

The Guardian
“How can you tell when olive oil is the real thing? According to Tom Mueller in his book “Extra Virginity: The Sublime and Scandalous World of Olive Oil”, it is very often not the real thing. Mueller, an American who lives in Italy, lays bare the workings of an industry prey, he argues, to hi-tech, industrial-scale fraud. The problem, he says, is that good olive oil is difficult, time-consuming and expensive to make, but easy, quick and cheap to doctor.”
“Some terms commonly used on olive oil labels are anachronistic, such as "first pressed" and "cold pressed". Since most extra virgin oil nowadays is made with centrifuges, it isn't "pressed" at all, and true extra virgin oil comes exclusively from the first processing of the olive paste.”


And quotes from Tom Meuller’s book

Extra Virginity

"The sublime and scandalous World of olive oil”

This is a must if you really want to dig more deeply into this dark World of deceit:
“Great oil is the essence of the Mediterranean diet. Bad oil isn’t just a deception, it’s a crime against public health.”

“Zaramella picked up a bottle of supermarket oil I’d been tasting and said “You know, according to the law, if an oil contains just one of these defects – one hint of fusty, a trace of brine – it’s not extra virgin grade. In fact, with the flaws this oil has, it’s classed as lampante (lamp oil) which can only be legally sold as fuel: It’s only fit for burning, not eating. Trouble is the law is never enforced.”

“Zaramella shook his head and said “Extra virgin? What’s this oil got to do with virginity? This is a whore!”