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Tom Mueller’s book, Extra Virginity: The Sublime and Scandalous World of Olive Oil, chronicles how resellers have added lower-priced, lower-grade oils and artificial coloring to extra-virgin olive oil, before passing the new adulterated substance along the supply chain. (One olive oil producer told Mueller that 50 percent of the olive oil sold in the United States is, in some ways, adulterated.) The term “extra-virgin olive oil” means the olive oil has been made from crushed olives and is not refined in any way by chemical solvents or high heat. “The legal definition simply says it has to pass certain chemical...

icholas Blechman explains the problem with extra-virgin olive oil made in Italy: Most of it is neither extra-virgin nor made in Italy. Instead, Spanish and North African olive oil is shipped to Italy, cut with soybean oil and beta carotene, and nefariously mislabeled. “The ‘olive oil’ is shipped around the world, to countries like the U.S., where approximately 69 percent of the olive oil for sale is doctored. Click on the link below and watch Belchman’s slide show. http://www.nytimes.com/interactive/2014/01/24/opinion/food-chains-extra-virgin-suicide.html

You can see the harvesting and production process for our Tunisian olive oil in this video from CNN