偽物のエキストラバージンオリーブオイルの見分け方

So, this is how you make the fake extra virgin olive oil? This is how they make the fake extra virgin olive oil. The most basic type of adulteration to create a fake

olive oil is taking a seed oil, like sunflower oil- No smell at all None ... and adding chlorophyll-

We just put few drops ... to give it a little more color, and beta carotene to give it some fruitiness. And we were shown how this was done in a lab by Major Sergio Tiro of the

Italian Carabinieri Police, and it, he did it in a matter of moments. What did you learn that could possibly help people be more

educated as they're shopping? So, when it comes to extra virgin olive oil, especially Italian extra virgin, look closely at the label.

If the label says, "Made in Italy," that's not good enough. Sometimes that means it was packaged, not produced there. There's often a beautiful picture of a Tuscan landscape on the front

of the bottle, with a very Italian-sounding name, and you think, "Okay, I got it." But chances are, you're not getting what you think you're getting. The label should also indicate a specific city in Italy where it was made.

Now I'll look for the location of the company that produced it. You know, is it from a city in Sicily, or a city in Puglia, which is in southeastern Italy? You know, I'll know then, okay, this is, this is at least from a place

where they actually make olive oil. And check for the date. Olive oil is basically fruit juice. Olives are from the same family as cherries and plums. Would you eat two or three-year-old

j- fruit juice? No, probably not. So, why are we consuming, you know, rancid extra virgin?