Olive Oil Fraud?

So the hot news in the world of olive oil is an article on fraud in the New Yorker.

I thought it was a bit of a snooze. It's not hard to imagine that the big grocery-store-brand-names have aisles and aisles to fill and tanker loads might be the way to do it. Spanish olive oil has long been sent to Italy and bottled there.

But there's also a movement in Italy, called Slow Food, and consortiums which espouse quality and authentic production, and the oversight and designation in the DOP certification--all of which are very important to the small producers of extra virgin olive oil.

Our very small producers truly bottle their own oil and they often sell out quickly. Their production process takes place only in the October to January time period (the span includes the various climates in Italy).

Carapelli was last used in our house as a lice treatment. If I purchase a grocery store brand, it's Lucini. Given a choice, I'll take Merlano, Getsemani, or Panizzi from the stock at Olio2go.

Currently reading: Slipknot by Linda Greenlaw (well, it's a book on CD that I'm listening to on my commute). More next time on the high school reunion.