As reported by NPR earlier this week, more than two-thirds of random tested samples of imported, so-called EVOO may have been adulterated, diluted, or otherwise degraded below the standards for extra-virginity. "It's like we have our own CSI: Olive Oil lab here," the lab's forensics manager, Charles Shoemaker, told NPR. He broke down a few of his factors: For starters, spectroscopic studies to reveal oxidation and subsequent rancidity and fatty acid testing to see if any soybean or sunflower has corrupted the olive.
While the North American Olive Oil Association ― which represents importers ― wasn't stoked on the findings, the study's assertion does corroborate what NPR's story calls "mounting concern over truth-in-olive-oil-labeling." Beginning in October, "olive oil from every olive oil-producing country, including America, will be subject to random sampling" off retailers' shelves.