Last fall my sister told me that she had read an article in the New Yorker exposing the fact that most olive oils on the market are fake. I was shocked and horrified. I had been cooking with olive oil for years and using it to make my own salad dressing. I was trying to avoid trans fats.
When I first started eating a WAPF diet 6 months ago, one of the first things I did was buy real (WAPF approved) olive oil. And Sally Fallon says that, for making salad dressing, even if you use the finest, most expensive ingredients, it still comes out the same cost-wise as if you are buying ready-made salad dressings.
Yesterday I was listening to a lecture by Sally Fallon (an mp3 from the WAPF 2007 conference). She said that you can tell if your olive oil is real by putting it in the fridge. If it turns hard, it’s real. If not, it’s fake.
UPDATE: Since I wrote this post, I have heard from reputable sources that the fridge test is not accurate. That said, you should still read the article in the New Yorker Most olive oils are not real.
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