First we learn that truffle oil is nothing more precious than a handful of synthetic chemicals seething in olive oil and now we discover that a good deal of olive oil is more Ex-Virgin than Extra-Virgin. More puta than puro. The sh-ts been around the block so often it's cherry has developed botrytis.
And the kicker is, the thing that I as a 100% second generation Italian-American who has eaten olive oil almost every day of 50 years find personally embarrassing (not really. I'm just flaming a bit) is that a lot of this stuff is made in Italia. Oh the inhumanity of it"
Extra Virgin Olive Oil: Great to Taste, Easy to Fake
My thanks travels westward in photons along a fiber optic cable to Fiat Lux for tipping me off to this dark, dark story.