March 15, 2011
Article from The New Yorker
Letter from ItalySLIPPERY BUSINESS
The Trade in Adulterated Olive Oil
by Tom Muel
Read the article that got many Americans concerned about the reality of the olive oil that is found on most supermarket shelves and it's dubious nature. According to the article, in most instnaces, the origin and quality of so called "extra virgin" oilve is not what it seems. Read the entire article HERE.