In case you missed it, the New Yorker magazine published a fascinating article by Tom Mueller about the big business of fraudulent olive oil. The article, which appeared in the August 13, 2007 issue, discusses how the rising worldwide demand for extra virgin olive oil has contributed to the widespread practice of adulterating olive oil with cheaper oils such as hazelnut oil, sunflower seed oil and other cheaper vegetable oils:
“In 1997 and 1998, olive oil was the most adulterated agricultural product in the European Union, prompting the E.U.’s anti-fraud office to establish an olive-oil task force.”
NPR also did a brief interview with Tom Mueller about this issue. Mueller is writing a book titled, Extra Virginity: A Cultural and Criminal History of Olive Oil, which promises to be a great read.
The Olive Oil Blog salutes Tom Mueller for his important research and for bringing to light this disturbing practice.
