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'Another reason why you can't trust extra virgin olive oil is exemplified by a problem that manifested last year, and may turn out to be the biggest food fraud of the 20th Century. Despite the fact that details of this scandal have been published in Merum, a Swiss-German magazine, and in Italian journals such as Agra Trade, and the newspaper Gazzetta del Mezzogiorno, this information has been successfully suppressed and is known to only a handful. Investigators are gathering evidence indicating that the biggest olive oil brands in Italy have for years been systematically diluting their extra virgin olive oil with cheap, highly-refined hazelnut oil imported from Turkey.
'International arrest warrants have been issued and so far documents indicate that at least ten thousand tons of hazelnut oil are involved. As much as 20% hazelnut oil can be added to olive oil and still be undetectable to the consumer. In fact olive oil labeled "Italian" often comes from Turkey, Tunisia, Morocco, Spain, and Greece. Considering what has happened in Europe, where there are strict regulations, imagine what can happen in California where there are no regulations. Apparently, more oil is "produced" in California than there are olives available.'
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