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Olive Oil Lovers Should Take Note Of The Adulteration Of Italian Olive Oil

February 1, 2014

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This caused some consternation this week for The New York Times as they came under the back-and-forth from olive oil producers.

James and I use a fair amount of olive oil, even on my plate of cooked pasta as directed by my dietician.  There seems so many cooking skillets that start with olive oil in our home, and so this report was not taken lightly.

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