All the latest news from the farm and the kitchen
by Lawrence Frohn, September 22, 2017
We first came across the olive oil scandal on the Channel 4 programme, Food Unwrapped. If you haven’t seen it before, it’s a fascinating insight into the food industry, and this particular episode delved into the world of extra virgin olive oil.
According to the programme, extra virgin olive oil is produced by picking olives by hand, and cold-pressing them within 24 hours to reduce acidity – a more expensive process but both the taste and the nutritional quality are superb as a result. Regular olive oil is made with older, more acidic olives, which is why it’s usually cheaper.
In Italy, extra virgin oils are being policed by specially trained teams, as there’s been a surge in adulterated olive oils. In many cases, oil is shipped in from other countries, then re-labelled and re-exported as authentic Italian extra virgin olive oil. To combat the problem, the authorities have been trained to spot substandard olive oil through taste and smell tests.
In the programme, six bottles are brought in from Britain to be tested by the experienced Italian team. Although all of the bottles of extra virgin olive oil passed UK chemical tests, only three passed the strict sensory test in Italy.
Then came the Times article, which reported that following tests by the Rural Payments Agency:
Europol has warned that olive oil is a ‘high risk’ for falsification and, in March, Italian authorities seized more than 20 tons of olive oil from Greece and southern Italy, which was being mis-sold as Tuscan extra virgin olive oil. Many believe that droughts and disease have pushed up the prices of olive oil, which has also incentivised fraud.
So why is this not being reported fully in the UK? We wanted to look into the issue further, so we spoke to some industry bodies to find out more about what’s going on.
From our discussions, we learned that according to EU rules, malpractices with olive oil are not allowed to be publicised as it would disadvantage one product in favour of others. Frankly, in our opinion, this is not good enough, the criminals that are trying to make a short term profit from these rising prices are damaging the good reputation of the olive oil industry. The public should be made aware that the EU and British governments are working hard to identify and prevent these criminals adulterating our food.
First, it’s time to check your preferred brand of olive oil. While there’s no doubt that high quality, cold pressed extra virgin olive oil is delicious, buying brands of olive oil that have been adulterated or are of poor quality mean that you as the consumer are being short-changed and sadly the practice will only continue.
You could also try some other oils as well;
Cold pressed rapeseed oil is not only healthier for you than olive oil, but it’s also more versatile, and has not been found to be substandard or adulterated. When you buy a bottle of Hillfarm 100% cold-pressed rapeseed oil, you know exactly what you’re getting – an oil that has been grown, pressed and bottled on one British family farm.
Also, by buying oil produced in the UK, you’re showing your much-appreciated support of the British Farming Industry. In fact, we’ve just celebrated Red Tractor Week, so this is a great time to champion responsibly produced, fully traceable homegrown products!