New Report: Evaluation of Olive Oil Sold to Restaurants and Foodservice
Our new report finds that almost all olive oils pass the most common chemical tests, but most of these oils fail tests that are rarely used in quality control (sensory, DAGs and PPP). Sensory panels from Spain, Italy and Australia tasted the oils and found some to be lampante (lamp oil) a grade that is not fit for human consumption under USDA standards. Two of the 21 samples in the study were adulterated with inexpensive canola oil. The report recommends that food distributors incorporate sensory, DAGs and PPP into their quality control efforts, that the USDA add DAGs and PPP to the voluntary US standard, and that further research be pursued to develop faster, better and cheaper methods of analysis.
