California EVOO review #CAextravirginoliveoil

<a href="http://www.tomoson.com/?code=TOP3cd552d4ed871e3bff68d13c08d26a67" rel="nofollow"><img style="display: none" src="http://www.tomoson.com/images/front/pixel.png" /></a>Extra Virgin Olive Oil - California #CAextravirginoliveoil



 you picked up the New York Times yesterday, you may have learned an alarming fact from an entertaining graphic in the Sunday Review section. “Extra Virgin Suicide” by Nicholas Blechman—which has been deftly GIF-ified on the Times website—explains the problem with extra-virgin olive oil made in Italy: Most of it is neither extra-virgin nor made in Italy. Instead, Spanish and North African olive oil is shipped to Italy, cut with soybean oil and beta carotene, and nefariously mislabeled. “The ‘olive oil’ is shipped around the world, to countries like the U.S., where approximately 69 percent of the olive oil for sale is doctored,” writes Blechman." Slate



One of the few olive oils recommended by Tom Mueller, who wrote the definitive article on olive oil is 'California Extra Virgin Olive Oil'. Most of the other olive oils out there come from other countries, are sent to Italy where they are fortified with soybean oil and beta carotene. No wonder the taste is rarefied. Count your lucky stars you can find this wonderful olive oil on Amazon. The rest of the olive oils on the list I did not recognize, so I assume my local grocery stores and food COOP's do not carry them.



This olive oil is light, and tastes like olives. Check the label to make sure you have the right stuff.his is first rate olive oil at a very good price. I use it in dressings & to saute delicate food such as shrimp. Also I will splash a little on steamed asparagus, or some other green veggie, to put a finishing touch on the dish. An excellent product.



I received this item for a discount for purpose of reviews.



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