Saturday, November 22, 2008


NO, i mean as in EXTRA. i mean as in OLIVE OIL (a staple in MY home).

#1) i thought there WERE standards that had to be met
#2) who knew connecticut was so progressive olive oil-wise?
#3) come on now, a baby can tell if something is REAL olive oil or a mix.

Oil Vey: The State's First to Define 'Virgin' Olive Oil
State declares what's in a 'virgin' oil.

By Andrew Pergam
The International Olive Council -- yes, there is an Olive Council and it's based in Madrid -- has been pushing for this move for a while: Connecticut has become the first in the U.S. to set standards for that culinary staple.

Now, in a nutshell, olive oil can only be sold as "Extra Virgin" or "Virgin" if it contains no other substances, such as peanut oil.

The state Department of Consumer Protection began working on the issue two years ago, after a Norwalk importer complained............

Connecticut takes on slippery olive oil standards
By SUSAN HAIGH Associated Press Writer

Nov 21st, 2008 | HARTFORD, Conn. -- When food importer Luciano Sclafani spied a three-liter tin of extra virgin olive oil a couple of years ago selling for $9.99, he could tell without tasting a drop that it wasn't legitimate.

Lab tests proved him right. The oil, which should have sold for $25 or $30, was a cheap knockoff, 90 percent soybean oil and 10 percent pomace, the oil that's collected from the ground flesh and pits after pressing.

"Olive oil is the closest thing to my heart that I sell," said Sclafani, president of his family's 97-year-old food-importing and distribution business in Norwalk, Conn.

His revelation helped lead to Friday's announcement by Connecticut consumer protection officials that Connecticut is now the first in the nation to set quality standards for olive oil.........

AP – Luciano Sclafani shows some of the extra virgin olive oil that he sells, at his company's warehouse in …

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