healthnut

Crisco, the maker of the trans fat vegetable shortening, now has a its version of 100% EVOO (Extra Virgin Olive Oil).

http://www.crisco.com/oliveoil/

While I can’t tell you if this product contains “hints” of trans fat, I can tell you that most olive oil imported from Italy are not made with Italian olives. In fact, only a shocking 4% of all olive oil imported from Italy is PURE Italian olive oil. It seems that Italy has been importing the rest of the 96% from elsewhere, many as far away as Tunisia.

With transit time from customs to the processing plant, it’s no wonder many EVOO sold in the US market tastes “rancid and moldy”. The time elapse and the rough travel through seas can bruise and oxidize the quality of these olives. Not to mention this type of practice hardly constitutes the true meaning of extra virgin olive oil where “strict harvest and processing regimen” is needed to yield the distinctive quality of flavors.

Sources:

http://www.sacbee.com/103/story/190224.html

http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2007/05/07/nfood07.xml