The Best Olive Oil in the World Comes From...Australia

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Expand your EVOO options.

for what can be called extra virgin olive oil—is what sets their EVOO apart.

Olive oil grading standards set by the Madrid-based International Olive Council are considered the industry benchmark, but while they require lab analysis and sensory tests, they've been—AS5264-2011 for short—goes above and beyond the IOC's by requiring, among other things, two additional chemical tests not used elsewhere that detect freshness, quality, and whether an oil's been cut with cheap or old oil.

The DAG test, which Olmsted calls "the most sophisticated chemical analysis for freshness," measures the ratio of compounds called diacylglycerols that change with age, heat, and/or the refining process. The PPP test measures the degradation of chlorophyll in the oil, which happens steadily with age but can be manipulated with high heat, say, in the refining process.

AS5264 also bans the use of misleading label terms such as "pure" and "light," requires a "best before" date less than two years from when an oil was bottled, and calls for random testing of olive oil at the retail level "in order to capture the degradation that naturally occurs over time," according to the International Trade Commission.

 

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Actually, I’d beg to differ…to me, California produces some of the best olive oil in the world.

the beef thing was fine but this is too much

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