Why is it important to know your olive oil source?
(Just want to know where to get it? Click here for where to get REAL olive oil plus a discount.)
Well it turns out that those in the vaccine industry aren't the only ones that we have to be concerned about when it comes to deception and cover ups, the olive oil industry is known for pulling some fast ones as well…
A class action lawsuit against the maker of Bertolli and Carapelli brand olive oils will continue after a California federal judge turned down the company’s request to dismiss the lawsuit, which alleges that it has deceived customers about the quality of its olive oil.
Koller alleges that the phrase “extra virgin” to describe the olive oil is misleading since they are added to a refined oil. In addition, the bottle it comes in is unable to protect the oil from damage that can be caused by heat and sunlight.
“Koller further contends that both ‘extra virgin’ and non-extra virgin olive oil products are deceptively marketed as ‘imported from Italy,’ when in fact the olives used to make the oil come from any of a number of other countries,” the federal judge explains. (Source: Olive Oil Lawsuit.)
For the first time Italians are now buying not just Greek olive oil, but also Greek olives, to be pressed in Italy. (Source.) The oxidation of an olive goes up immediately after picking, so shipping to another country to press makes no sense. To achieve the mild taste that people want, companies will then be even more likely to cut the oil with cheaper vegetable oils, and we definitely do NOT want to ingest dangerous vegetables oils!
If you want to read more about the “Olive Oil Mafia”, get this book: “Extra Virginity, the Sublime and Scandalous World of Olive Oil.” It's veeeeery interesting and reads like a suspense novel.
We love Olea Colorado organic extra virgin olive oil not just because of the taste (some have a weird flavor don't you think? This stuff is amazing!), but also because we know and trust Karl, from Olea Colorado here in the U.S. He is close friends with the Chronis family and speaks to them almost daily. Karl's son, Jake, pictured at right with Karl and I at the WAPF conference, leaves tomorrow to go work on the estate in Greece! I've also emailed back and forth a few times with Demosthenis to ask him questions — he's part of the FIVE generation family that own this olive farm. They planted their olive trees in 1856 and are passionate about their EVOO! (Read more about the Chronis family here.)
Here's what's so special about Olea Colorado organic EVOO:
Olea Colorado extra virgin olive oil begins with the proper organic cultivation, hand-picking (to prevent bruising the fruit), immediate cold pressing, and proper storage. Because they're so particular, the result is consistently the best olive oil with high phenol (antioxidant) levels and a clean, rich aftertaste. Karl says, “Olea oil is not “oily” but absorbs into your mouth instantly — showing how your body “accepts” this life-giving food and medicine.” He's speaking our real foodie language!
“At Olea we patiently use a natural process to retain the full olive oil flavor but still guarantee the clarity of filtered olive oil. We seal the olive oil in stainless steel tanks and let it sit idle for 60 days in special temperature and humidity conditions. During this time the particulate matter naturally settles to the bottom of the tank. After two months we extract the olive oil from the top of the tank and ship directly to the USA.”
A Deal for Kitchen Kop Readers!
Be sure and tell your friends. 🙂