Exploring food fraud in the olive oil industry

Thrusting a tiny cup filled with a thick, verdant liquid into my hand, Treasure Valley Food Coalition Treasurer Susan Medlin issued a word of caution: “Be careful because all olive oil is quite peppery,” she said, tipping the contents of her cup into her mouth and swallowing. “That doesn’t have much bite but you can really taste the olive. If you wait just a minute, in the back of your throat you can now feel the little sparklies.”