New Study finds some foodservice olive oil ‘not fit for consumption’

Some restaurant and foodservice “extra virgin” olive oils are so bad, a taste panel found them unfit for human consumption, according to a study released today. And while that might not be surprising to diners, nearly all of the inedible oils sampled actually passed the most commonly used chemical purity tests. The report, from the University of California at Davis Olive Center, revealed that results from chemical tests that are part of the USDA’s voluntary standards were often at odds with what expert tasters found, and with newer chemistry methods.