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Old 03-08-2015, 10:57 AM   #21
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Join Date: Jul 2011
Location: Fort Collins
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Originally Posted by MichaelB View Post
Is it safe to say the UC Davis Olive Center is an unbiased source of research, especially when it comes to comparing and rating oils produced in California vs Europe? Their mission statement
My interpretation of the observations in the study is different and less suspicious than yours: Because the adulterated olive oil is so difficult to detect, the largest commercial providers are most susceptible to it. That would be why, IMO, the study places the largest sellers on the 'bad' list. The companies on the 'good' list are more easily able to trace the source of their product, as they have a smaller market share. This is just the same as for any other food item. Traceability of your food source is important if you are looking to satisfy particular dietary requirements.

Additionally, this was probably a fairly easy outcome to predict for this study, as California does not have any suppliers of Olive Oil with the huge volume of the European companies, and thus can monitor the oil sources much easier.

I buy imported olive frequently, but usually small batch brands from northern Africa and Greece.

"The natural inclination of every boat everywhere is to sink".......Nicole Pasulka
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Old 03-08-2015, 11:09 AM   #22
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A real eye opener.

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Old 03-08-2015, 12:19 PM   #23
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Join Date: Jan 2006
Location: Rio Grande Valley
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Originally Posted by timo2 View Post
Regarding Texas, there are several olive oil producers there. I have purchased some of their product. An internet search will find them. here is a article Texas producers find new oil fields—olive groves

Regarding Colorado, there are local purveyors of imported and domestic olive oil with a traceable source. We often go to Oliverde, but a search of "colorado olive oil stores" reveals a plethora of stores.
Interesting. It does seem like the hill country climate should be just about for Mediterranean olive trees. Hmmm - looks like freezes might be a problem

A whole 760 acres in olive production in 2012 in Texas, eh? I have a feeling I won't be seeing the end product any time soon.

Well, I thought I was retired. But it seems that now I'm working as a travel agent instead!
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