On Wednesday Amy Berger posted a review of Extra Virginity: The Sublime and Scandalous World of Olive Oil
. I recall reading previously about the 2011 NYT-bestselling book, but my sensitivity to the fraud has subsided somewhat over time. Amy's review reminded me of the prevalence of distributing highly processed mixtures of low-grade olive and other oils as EVOO.
I knew that California Olive Ranch is a safe, economical brand that is available in some mainstream grocery stores, and it has been my mainstay for the past year or two. After reading the comments in Amy's link to the author's EVOO sources page
, I feel good about the EVOO I use at home. Where I realize I have been lax is in restaurants. Usually I order some sort of entree salad with EVOO and vinegar for dressing. Amy's review reminded me that the EVOO is likely to be something else. I think going forward I'll try to remember to bring a bit of EVOO from home and just stick with the vinegar when I forget.
With respect to science, I made a mental note to evaluate for each EVOO-related study the possibility that some or all of the EVOO used for the study was bogus.