Extra-virgin olive oil, the lush, vibrant product of fresh olives, is premium by definition. At least, it should be. But as we reported in our story about supermarket olive oils, most of what you’ll find doesn’t deserve that prestigious label. The oils are either mislabeled as a higher grade; mishandled so that their bright, complex flavor turns rancid; or even fraudulently blended with other, cheaper oils and passed off as the real deal.
Only one of the oils we sampled in that tasting, from California Olive Ranch, was a cut above the rest—“rich” and “fruity,” with a “peppery aftertaste.”
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