4 ms·

What is your reason for saying this? The article does discuss rancid, not just mis-categorized pressing.

• Double_a_92 3y ago
  Because I assume for most people "rancid" means "gone bad", instead of some technical word about oxidation of fats. The article almost reads like the US is getting old expired oil from Europe, while it's actually getting good oil that has just been produced in a different way.
  • Maken 3y ago
    I think the article does reflect the actual state of the oil sold in the USA. The linked report [1] goes into deeper detail: They take into account adulteration of "extra virgin" oil with refined oil, water and oil past its expiration date. They call the later "rancid" olive oil because olive oil never really gets rotten, over time (a couple of years at most) it tastes worse because most of the organic components degenerate until it is essentially just liquid fat. That's as bad as olive oil can get, and in that state it could not be sold in most countries of origin. [1] https://web.archive.org/web/20170607233619/http://c1.oliveoiltim.es/library/ucd-2010-report.pdf https://web.archive.org/web/20170607233619/http://c1.oliveoi...
    • sumtechguy 3y ago
      Most of the oils I end up getting are of the blend type. As usually that is about all you can get at a grocery store. The labeling is all over the place and near zero enforcement of what is going on. I have on 2 different occasions gotten 'good' oil. It has haunted me since. As finding good stuff is tough. Where as before I did not care.