InnerSelf.com

Olive oil comes in many forms: regular, virgin, and extra virgin, and of course organic. However, it appears that you're not always getting what you think you are.

A new book recently released gives the down and dirty in the olive oil business. Some oil that has been labeled "extra-virgin" (which means cold-pressed and processed without chemical treatment or high heat) has actually been sullied or adulterated. Apparently, 50% of the olive oil sold in the United States is lying about it's virginity. Your virgin oil is not always a virgin it seems!

Hear an interview with the author and/or read the article here:

Recommended book:

Extra Virginity: The Sublime and Scandalous World of Olive Oil
by Tom Mueller.

Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud -- a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin." 25 black-and-white illustrations.

Click here for more info and/or to order this book on Amazon.

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