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Improving Olive Oil Standards

Improving Olive Oil Standards

There have been culinary horror stories about ships plying the Mediterranean, stopping at ports in Spain, Italy and Turkey, and filling their vast holds with olive and other oils that are then indiscriminately mixed, yet sold as pure in U.S. food stores. Unscrupulous producers bottle inferior grades of oil and slap on a premium label. Sometimes the product is cut with inferior oils like sunflower or hazelnut,

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